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Traditional Turkish sherbet to cool you down this summer

Summer drink recipes are a sweet way to cool off in the summer heat. Traditional sherbets that have found their place in Turkey from Persian food culture have long been favorites ones with myriad flavors and healing effects
Fresh fruits, spices and flower essences still have a big place in Turkish cuisine with Persian, Levant and Central Asian influences. Traditional syrups and sherbet, a name derived from the Arabic word "sharba," which means "drink," these ingredients are indispensable. A very popular beverage during the Ottoman Empire, sherbet's popularity was largely attributable to the very limited or forbidden consumption of alcohol.
Sherbet and fruit compotes regularly accompanied Ottoman meals, especially during the fast-breaking meal, "iftar," during Ramadan. On hot summer days, sherbets were served to guests as refreshments and consumed by lactating women to boost their milk production. These drinks were also served daily, especially with coffee, and consumed for their known healing effects against certain diseases. Today, sherbet is mostly served in crystal bowls for ceremonial occasions across Turkey.

Purple Basil Syrup (Reyhan Şerbeti)

Materials
1 bunch of fresh basil leaves
1 lemon juice
1/2 fresh lemon zest
2 cinnamon sticks
4 cloves
7 tablespoons sugar (or honey) optional ***
6 cups of water

Preparation:
• Grate the lemon zest in the pot.
• Add the sugar and water and let it come to boil on the stove. • When the sugar melts and the water boils, turn off the stove and put the other ingredients into the pot.
• Cover the pot and wait for it to brew.
• Strain the syrup coming to room temperature and put it in the fridge to cool.
• After cooling, sherbet is ready to serve.