Antep licorice sherbet is a traditional beverage specific to the province of Gaziantep. The main ingredient of this sherbet is "licorice root" (Glycyrrhiza glabra), and it is consumed especially during the summer months and on iftar tables during Ramadan as a refreshing, cooling, and at the same time healing drink. Licorice root sherbet, which has historical origins in the Middle East and Anatolia, has been used in folk medicine for a long time in various areas ranging from respiratory disorders to stomach problems.

^{Licorice Sherbet Image (Image Created with Artificial Intelligence.)}

Production Process

Antep licorice sherbet is prepared with the extract formed as a result of the contact between natural licorice root fibers and water. According to the traditional method, licorice roots are soaked in water for a certain period, allowing the sherbet to acquire its characteristic aroma and dark brown color. The water used in the preparation of the sherbet is generally rested or purified water. After the filtration process, the licorice fibers are separated from the beverage and it is served chilled. The absence of any artificial sweeteners or flavoring agents ensures the preservation of the product’s naturalness.

Ingredients and Sensory Properties

The main ingredient of Antep licorice sherbet, licorice root, possesses a unique sweet and slightly bitter flavor due to a naturally occurring sweetening substance called “glycyrrhizin.” At the same time, the sherbet has a characteristic aroma owing to its aromatic composition. Its refreshing effect is a significant feature that increases its consumption, especially in hot weather. The color of the sherbet may vary from light brown to dark brown; this variation depends on the soaking time and concentration of the licorice fibers.

^{Antep licorice sherbet (AA)}

Nutritional Value and Popular Usage

Licorice root is a natural source of antioxidants and possesses anti-inflammatory, antiviral, and soothing properties. In Gaziantep, it is widely used among the local population as a natural remedy, particularly for stomach disorders, throat infections, coughs, and the common cold. However, since excessive consumption of the substance glycyrrhizin may lead to adverse effects such as increased blood pressure, its regular use should not be undertaken without consulting a medical professional.

Cultural and Social Significance

As a part of Gaziantep cuisine, Antep licorice sherbet has become an indispensable beverage on iftar tables, especially during the month of Ramadan. Referred to among the local people as the "cooling remedy of hot days," the sherbet holds a place in cultural memory both as a traditional source of healing and as a medium of social offering. In Gaziantep, the production of licorice sherbet is carried out by numerous small-scale businesses and sherbet vendors operating with traditional methods. In this respect, Antep licorice sherbet also holds a significant place in the local economy.

Geographical Indication and Protection Status

The Gaziantep Metropolitan Municipality and local cultural institutions conduct various promotional and registration efforts to preserve the authentic recipe and method of production of Antep licorice sherbet. Traditional production knowledge is preserved through transmission from generation to generation, which ensures the cultural continuity of the product.