🇹🇷 Turkey · Drinks
Mürdüm Erik Şerbeti (Plum Sherbet)
By eatmundo · July 8, 2026
This exquisite Mürdüm Erik Şerbeti captures the deep, sweet-tart essence of Turkish purple plums. A refreshing, jewel-toned drink, it's a delightful blend of fruitiness and delicate spices, perfect for a special occasion or a summer treat.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by thoroughly washing 1 kg (2.2 lbs) of fresh purple plums. Carefully halve each plum and remove the pits, discarding them. You don't need to peel the plums, as their skins contribute to the beautiful color of the sherbet.
- 2
Place the pitted plum halves in a large, heavy-bottomed pot. Add 1.5 cups (300g) of sugar, 5 cups (1.25L) of water, 2 cinnamon sticks, and 5-6 whole cloves to the pot.
- 3
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Let it simmer, partially covered, for 25-30 minutes, or until the plums are very soft and have released their vibrant color into the liquid. The kitchen will fill with a sweet, spicy aroma.
- 4
Carefully remove the pot from the heat. Using a large slotted spoon, transfer the softened plums and spices to a fine-mesh sieve placed over a large bowl or another clean pot. Gently press the plums with the back of the spoon to extract as much liquid and pulp as possible, enhancing the flavor and body of the sherbet.
- 5
Discard the remaining plum skins, pulp, cinnamon sticks, and cloves from the sieve. Stir in 2 tablespoons of fresh lemon juice into the strained plum liquid. The lemon juice brightens the flavors and helps preserve the vibrant color.
- 6
Allow the sherbet to cool completely to room temperature. Once cool, cover the pot or pitcher and refrigerate for at least 4-6 hours, or ideally overnight. This chilling process allows the flavors to fully develop and become more harmonious.
- 7
Serve the Mürdüm Erik Şerbeti very cold, optionally over ice. You can garnish each glass with a fresh mint sprig or a thin slice of plum for an elegant presentation.
Frequently Asked Questions
What type of plums are best for Mürdüm Erik Şerbeti?+
Mürdüm Erik Şerbeti traditionally uses ripe damson plums (mürdüm erik in Turkish), known for their deep color and tartness, which balances well with sugar. If damson plums are unavailable, any tart, dark-skinned plum variety will work, though the color and flavor might vary slightly.
How do I know when the plum mixture for the sherbet base is cooked to the right consistency?+
The plums are cooked enough when they are very soft and have released their deep purplish-red color into the water, and the liquid has slightly thickened. You should be able to easily mash the plums against the side of the pot.
Can I adjust the sweetness of the sherbet, and how does plum ripeness affect this?+
Yes, you can adjust the sugar to your preference. Riper plums are naturally sweeter, so you might need less sugar, while tarter plums will require more to achieve a balanced taste. Always taste and adjust after the initial cooking and cooling.
What is the best way to serve Mürdüm Erik Şerbeti, and how long can it be stored?+
Serve Mürdüm Erik Şerbeti well-chilled, often over ice, garnished with a lemon slice or a fresh mint sprig. Stored in an airtight container in the refrigerator, it will keep fresh for up to 5-7 days.
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