Istanbul tamarind sherbet, one of the indispensable flavors of Ottoman cuisine, is obtained from the tamarind plant. Tamarind is a plant of African origin and grows in many hot, tropical regions. A plant whose real name is "tamarind", 20-25 m. It is the fruit of huge trees. Its appearance is like carob, and its taste is tart and aromatic. After these fruits are crushed and mixed with various spices, they are diluted and turned into Istanbul tamarind sherbet.

Tamarind was one of the most used spices in Ottoman cuisine. Apart from its refreshing taste, its delicious aroma was loved and it was believed to be a source of healing. It was always on the tables during Ramadan, but in fact it was always in the kitchens in every season. In some sources, Istanbul tamarind sherbet is stated to be one of the symbols of Istanbul. This flavor, which was included in the works of writers and travelers and praised by poets, found fame in Ottoman cuisine and was boiled both in the palace and in all homes.

Istanbul tamarind sherbet, with its scent that surrounds the city, its striking color and its taste that has become a habit, is an important part of our culinary culture. Today, it is still consumed with pleasure, especially during Ramadan. We proudly present Istanbul tamarind sherbet, which has a special place in the sherbet section of the Serbethane kitchen, with respect for our history.