Antep Meyan Şerbeti

Antep licorice sherbet is a traditional beverage unique to the province of Gaziantep. Made primarily from licorice root (Glycyrrhiza glabra), this sherbet is consumed especially during the summer months and at iftar tables during Ramadan as a cooling, refreshing, and medicinal drink. Its historical origins trace back to the Middle East and Anatolia, and licorice root sherbet has long been used in folk medicine for a variety of conditions, from respiratory ailments to digestive disorders.

Image of Licorice Sherbet (Generated by Artificial Intelligence.)

Production Process

Antep licorice sherbet is prepared by extracting the essence from natural licorice root fibers through prolonged contact with water. According to traditional methods, licorice roots are soaked in water for a specific period to develop the drink’s characteristic aroma and deep brown color. The water used in preparation is typically filtered or purified. After filtration, the licorice fibers are removed from the liquid, and the sherbet is chilled before serving. The absence of any artificial sweeteners or flavorings preserves the product’s natural quality.

Ingredients and Sensory Characteristics

The main ingredient of Antep licorice sherbet, licorice root, imparts a unique sweet and slightly bitter taste due to the presence of glycyrrhizin, a natural sweetener. The sherbet also possesses a distinctive aromatic profile. Its cooling effect is a key feature that enhances its popularity during hot weather. The color of the sherbet varies from light brown to dark brown, depending on the duration and concentration of the licorice root infusion.

Image of Licorice Sherbet Preparation (AA)

Nutritional Value and Folk Use

Licorice root is a natural source of antioxidants and possesses anti-inflammatory, antiviral, and soothing properties. In Gaziantep, it is widely used in folk remedies to treat stomach discomfort, throat infections, coughs, and common colds. However, due to the potential adverse effects of excessive glycyrrhizin consumption, such as elevated blood pressure, regular intake should not be undertaken without consulting a medical professional.

Cultural and Social Significance

As an integral part of Gaziantep cuisine, Antep licorice sherbet has become an indispensable beverage at iftar tables during Ramadan. Known among the local population as “the cooling remedy for hot days,” the sherbet occupies a place in cultural memory both as a traditional healing agent and as a social offering. In Gaziantep, the production of licorice sherbet is sustained through numerous small businesses and sherbet vendors who continue to use traditional methods. In this regard, Antep licorice sherbet holds an important position in the local economy.

Geographical Indication and Protection Status

The Gaziantep Metropolitan Municipality and local cultural institutions are conducting various promotion and registration efforts to preserve the original recipe and production method of Antep licorice sherbet. Traditional production knowledge is passed down from generation to generation, ensuring the cultural continuity of the product.