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  • Almond Sherbet

    Somata may be an ancestor of vegan milks that are fashionable today. Sweet and bitter almonds are beaten together to give aroma, then kept for a while in water and strained through a thin gauze cloth. In this way, almond milk is obtained. The leftover almond pulp is used in making cookies. Somata can be consumed cold in summer and hot in winter.

    Zero WasteVeganLocal ProductDairy-FreePlant BasedSuper Food
    Serves 6
    • 50 g bitter almonds
    • 200 g sweet Datça almonds
    • 1 l water
    • 500 g sugar
    1. Soak the almonds in hot water then remove the skins.
    2. Once completely dry, finely crush the almonds using a mortar and pestle. Stir with 150ml water and then strain through a gauze cloth.
    3. Once again, crush the remaining pulp using a mortar and pestle. Then stir with 150 ml water and strain through a gauze cloth. Dry the remaining pulp and store to use in cookies.
    4. Bring the almond liquid, sugar and remaining water to a boil over low heat while constantly stirring.
    5. Remove from the heat once the mixture turns milky white. Transfer the sherbet to a glass bottle and store.
    6. When ready to serve, mix half a glass of almond sherbet with half a glass of water. This can be served hot or cold.