Almond Koruk Sherbet Product Description and Distinguishing Features: Almond Koruk Syrup; is a fruity syrup produced in Bademli neighborhood of the Dikili district using black Yediveren grape variety's unripe grapes, water, powdered white sugar, and scented geranium (Pelargonium graveolens). It has a sour and tangy taste, with a minimum solid content ratio of 60%. To serve, 2 parts of almond koruk syrup are diluted with 3 parts of cold water and served chilled. Almond Koruk Syrup has a long history and holds significant importance in the culinary culture of the Bademli neighborhood, establishing a connection with its geographical boundary. Production Method: In the production of Almond Koruk Syrup, unripe grapes of the black Yediveren grape variety, which has a high yield of grape juice, are used. The components used in production and the production method are detailed below. - 100 kg unripe grapes of the black Yediveren grape variety - 250 g scented geranium - 25 kg powdered white sugar - 60 L water Unripe grape clusters are picked and placed in copper cauldrons. Water is added over them, and the grape clusters are boiled for about 2-3 hours until they soften. Once the clusters soften, they are transferred to cheesecloths to squeeze the juice. The obtained foamy liquid is boiled, and white sugar is added. During boiling, any particles that emerge on the surface are removed. After approximately 3-3.5 hours of boiling until the color turns to burgundy, scented geranium is added to the koruk juice, and it is left to cool. Once cooled, the syrup is bottled after removing the scented geranium. The service of Almond Koruk Syrup involves diluting 2 parts of the syrup with 3 parts of cold water and serving it chilled.