Almond Grape Sherbet

Bademli Koruk Şerbeti is a fruit syrup characterized by its sour and sweet flavor, produced in the Bademli Neighborhood of the Dikili District in İzmir Province and protected by a geographical indication mark. It is made using the skins of black yediveren grapes grown within the defined geographical area, along with powdered white sugar, water, and sweet geranium (Pelargonium graveolens). This syrup has a minimum solid content of 60% and is typically served cold after dilution with two parts syrup to three parts cold water. The production process includes boiling in copper cauldrons, filtration, and aromatization with sweet geranium.

Distinctive Characteristics

Bademli Koruk Şerbeti is a fruity syrup prepared using the skins of black yediveren grapes, water, powdered white sugar, and sweet geranium (Pelargonium graveolens), distinguished by its sour and sweet flavor profile. The product has a minimum solid content of 60%. During service, it is diluted with a ratio of two parts syrup to three parts cold water and served chilled.

Ingredients Used in Production

The raw materials and quantities used in the production of Bademli Koruk Şerbeti are as follows:

• Black yediveren grape skins: 100 kg
• Green sweet geranium (Pelargonium graveolens): 250 g
• Powdered white sugar: 25 kg
• Water: 60 L

These ingredients constitute the fundamental components that determine the product’s unique taste, color, and aroma.

Recipe/Production Method

Bademli Koruk Şerbeti is produced through the following stages:

1. Preparation of grape skins: The skins of black yediveren grapes grown within the geographical boundary are cleaned and placed in copper cauldrons.
2. Boiling process: Water is added to the skins, which are then boiled for approximately 2 to 3 hours until softened.
3. Filtration process: The softened skins are strained using cheesecloth to extract the liquid. The resulting foamy liquid is boiled again.
4. Addition of sugar: Powdered white sugar is added to the boiling liquid. Particles and foam rising to the surface are continuously removed.
5. Color control: The syrup is boiled for approximately 3 to 3.5 hours until it achieves a burgundy color.
6. Addition of sweet geranium: Once the desired color is reached, sweet geranium is added to the syrup, and the mixture is left to cool.
7. Final processing: The sweet geranium is removed from the cooled syrup. The resulting syrup is bottled in the required quantities and stored.

During service, Bademli Koruk Şerbeti is diluted with a ratio of two parts syrup to three parts cold water and served chilled.

Geographical Boundary and Production Location Link

All production stages of Bademli Koruk Şerbeti are carried out within the boundaries of the Bademli Neighborhood in the Dikili District of İzmir Province. The product’s history is rooted in the region’s culinary culture, and it is closely associated with the area. The grape skins used are sourced exclusively from black yediveren grapes grown within the defined geographical boundary.

Geographical Indication Mark and Usage

The product is registered under the geographical indication mark. The term “Bademli Koruk Şerbeti” and the geographical indication emblem must appear on the product itself or its packaging. If it is not feasible to place them on the product or packaging, these markings must be displayed in a clearly visible location within the production facility.

Monitoring Mechanism

The production, processing, and packaging of Bademli Koruk Şerbeti are monitored by a three-member oversight body established under the coordination of the Dikili District Directorate of Agriculture and Forestry. This body consists of expert representatives appointed by:

• Dikili District Directorate of Agriculture and Forestry,
• Dikili Chamber of Tradesmen and Craftsmen,
• Dikili Chamber of Agriculture

Regular inspections are conducted at least once per year. Additional inspections may be carried out upon complaint or when deemed necessary. During inspections, the following elements are verified:

• Appropriateness of raw materials used in production,
• Compliance with the established production method,
• Correct use of the “Bademli Koruk Şerbeti” designation and geographical indication emblem.

Reports prepared following inspections are submitted annually to the Turkish Patent and Trademark Office through the Dikili District Directorate of Agriculture and Forestry, in accordance with Law No. 6769 on Industrial Property. Any non-conformities identified during inspections are communicated to the relevant parties, and corrective measures are required. If necessary, the oversight body may obtain services or consultancy from experts, whether natural or legal persons, employed by public institutions or private organizations. The registered entity is responsible for ensuring the legal protection of rights related to the “Bademli Koruk Şerbeti” designation and geographical indication emblem.