Drinks

Lemon juice – 20 gr, orange juice – 40 gr, water – 80 gr, tea -200: 1 – 5 gr, Lemon – 5 gr, orange slice – 10 gr, strawberries or cherries, cornel – 10 gr, mint - 10 gr, ice -0.20 gr. 

Sugar – 30 gr, water – 150 gr, saffron - 0.15 gr, reyhan or mint seed - 0. 1 gr, ice – 20 gr. Seed of saffron, reyhan and mint is kept 3-4 hours in the boiled water and sugar is added. Syrupy (sherbet) is filtered and cooled. Ice pieces are dropped into when served. 

Juice of sugar – 30 gr, pomegranate – 40 gr, water – 120 gr, ice – 20 gr. Sugar is dissolved in the boiled water. Pomegranate is squeezed on separate dish, and received juice is added to syrupy (sherbet) and then cooled. 

Sugar – 50 gr, caraway - 0.12 gr, cardamom- 0.1gr, water – 120 gr, ice – 50 gr. Seed of grinded caraway and cardamom is kept for 3-4 hours in the boiled water and sugar is added. It is filtered and cooled. 

Sugar – 30 gr, mint - 0.4 gr or new mint – 15 gr, water – 150 gr, ice – 50 gr. It is prepared as caraway syrupy (sherbet). To get new mint water, it is cut into small pieces and boiled  water is added on. 

Sugar – 50 gr, saffron - 0.1 gr, coriander - 0.1 gr, cardamom - 0.1 gr, water – 120 gr, ice – 50 gr. Saffron is kept in boiled water together with coriander seed and cardamom for 3-4 hours and then sugar is added onto. It is filtered and cooled. 

Lemon - ¼ pcs., sugar - 50 grams, saffron - 0. 1 gr, water - 100 grams, reyhan or coriander seed - 0.1 grams, ice -50 grams. Lemon skin is cut in small pieces, hot water, reyhan or mint seed added on it and kept for 3-4 hours, then filtered, juice of sugar and lemon is added and cooled. When served saffron sherbet and ice is added.

Sugar - 30 grams,  rose petals - 20 grams, lemon  -0.1 grams, water - 150 grams, ice - 20 grams. Boiled water is poured onto rose petal, lemon sour is added and kept for 8-10 hours is kept. It is further filtered, sugar is added (to) and cooled. Rose water is filtered and sugar is added and cooled. Sometimes a rose water is added on it.  

  

Sugar - 30 grams , water - 70 grams, milk - 100 grams. Water is boiled and sugar is dissolved and cooled. Milk is separately boiled and added to the syrupy (sherbet) after becoming cold.