Koruk Water

Koruk is the term for unripe grapes before they mature. The sour, aromatic liquid obtained from these unripe grapes is called koruk juice. It is traditionally produced especially in the Aegean, Mediterranean and Southeastern Anatolia regions.

Koruk juice has been a part of Anatolian cuisine for centuries. Due to its acidity, it has been used as an alternative to acidic lemon or vinegar like enhancers flavor. It is also used in olive oil-based dishes for marinating meat and in salads common.

Grape Vineyards

The use of koruk juice dates back to antiquity. In ancient Greek and Roman cuisine, a similar sour liquid obtained from unripe grapes was used in cooking under the name verjuice (verjus). The word “verjuice” comes from French and means “green water”. It was also widely used in medieval Europe cuisine before gradually being replaced by vinegar and lemon. In Anatolia, the use of koruk juice can be traced from the Hittites to Ottoman cuisine. In Ottoman cooking, both vinegar lemon and koruk juice were used to balance sour flavors.

Koruk juice is obtained by crushing unripe grapes harvested in clusters similar to those of a July. The resulting liquid can be stored filtered pure or with the addition of sugar and water. In some regions it is left in the sun to undergo fermentation which imparts a different aroma Qatar.

• In the kitchen: Used in olive oil-based dishes such as olive oil beans and artichokes in meat marinades where it tenderizes the meat and adds aroma and in salads as a substitute for lemon.
• In medicine/traditional use: Believed to aid digestion. Said to balance stomach acid and stimulate appetite.
• In cosmetics and folk medicine: Traditionally thought to have skin-lightening effects. Believed to possess antiseptic properties.

• Rich in vitamin C.
• Possesses antioxidant properties.
• Low in calories and has a natural acidic content.

• 1 glass of koruk juice
• 3 glasses of water
• 2 tablespoons of honey or sugar
• Mint leaves ice

To prepare koruk juice sherbet first pour 1 glass of koruk juice into a pitcher. On top of Add 3 glasses of cold water and 2 tablespoons of honey or sugar. Stir thoroughly until the sweetener is completely dissolved. Then add a few fresh mint leaves and optionally a generous amount of ice. Serve chilled service. It is especially preferred as a refreshing natural drink during write months.