First-year students from the Department of Gastronomy and Culinary Arts had the opportunity to experience the deep-rooted beverage culture of Ottoman cuisine during a practical session held within the GMS102 Mixology course. In the session conducted by Asst. Prof. Dr. Emel Çirişoğlu, students learned the preparation of quince and hibiscus sherbets both theoretically and practically.
In the first stage of the lesson, students were informed about the historical development of Ottoman sherbets, the raw materials used, and sherbet-making techniques. Particular emphasis was placed on highlighting natural aromas, ensuring the correct infusion time, and maintaining the balance of sugar. Following the theoretical briefing, the students moved to the kitchen for the practical application.
During the practice phase, students prepared quince and hibiscus sherbets in accordance with traditional methods. While the natural taste and aroma of the fruit were preserved in the quince sherbet, the unique color and refreshing properties of the plant were brought to the forefront in the hibiscus sherbet. Students meticulously applied measurement, timing, and presentation techniques while strictly adhering to hygiene rules throughout the preparation process.
Throughout the lesson, students actively participated in the production process through both individual and group work. At the end of the practice, the prepared sherbets were tasted and evaluated in the classroom, where students received feedback on their products. Through this application conducted within the scope of the course, students gained the opportunity to get to know the traditional beverage culture closely while simultaneously developing their basic skills in the field of mixology. The lesson concluded with high levels of student interest and satisfaction.
