The month of Ramadan is not only a period of worship, but also a special month with its own traditions. In ancient times, there were even entertainments and folk dances specific to Ramadan. There was also a very valuable Ramadan tradition, such as having iftar together with neighbors. Since our subject is, of course, food and beverage culture, it is necessary to emphasize the importance of dishes and beverages specific to Ramadan. For example, Istanbul Ramadan sherbet is one of the most concrete reflections of this tradition. Although it has been replaced by carbonated drinks and ayran today, Istanbul Ramadan sherbet, specific to the month of Ramadan, is worth remembering and keeping alive, like our other traditional culinary cultural assets.

Istanbul Ramadan sherbet, which was obtained by adding ginger, clove, ginger and cinnamon spices, prunes and dried grapes and boiling them, was generally drunk by sweetening with honey. Istanbul Ramadan sherbet is an important Ramadan table element that continues to exist to a limited extent today. We need to protect our cultural heritage, such as Ramadan sherbet, by remembering that these types of drinks are much healthier than today's industrial drinks with fruit and spice drinks.