serbet

Serbet, often transliterated as şerbet, is a traditional non-alcoholic beverage found in Middle Eastern, Balkan, Caucasian, and South Asian cuisines. The term derives from the Persian sharbat, from Arabic sharba meaning a drink or broth. Historically, sharbat serbet described a sugar-based syrup flavored with aromatics and diluted with water.

Preparation and flavorings typically involve dissolving sugar in water to form a sweet syrup, then adding flavoring agents such as lemon juice, rosewater, orange blossom water, mint, tamarind, or fruit juices. Some versions incorporate starch or fruit purée to give a slightly thicker, more viscous texture. Serbet can be served chilled with ice, but in some regions a warm or room-temperature preparation is enjoyed during cooler weather.

Regional variations exist. In the Ottoman and Turkish traditions, serbet/sherbet is a common festive drink served at celebrations and during hospitality. In the Balkans, similar beverages appear under the serbet name with local fruit flavors. In the Indian subcontinent and surrounding areas, sherbet denotes a sweet, non-alcoholic beverage that may be fruit- or herb-flavored and sometimes prepared as a syrup to mix with water or milk. In Iran and Arab countries, sharbat refers broadly to flavored syrups that are diluted with water and served cold, often featuring rose, mint, or tamarind notes.

Modern usage varies by region; serbet remains a symbol of hospitality in many cultures and is available commercially in bottled forms as well as in home preparations. It should not be confused with sherbet as a frozen dessert in some English-language contexts.