The Ministry of Culture and Tourism records Kaynar as a drink served in Adana when family and friends visit a mother and newborn. Similar drinks may be called lohusa şerbeti or kırmızı şerbet elsewhere, but the Adana formula is recognizable by its long infusion of galangal, ginger, cinnamon, black pepper, cloves and cardamom, followed by a walnut garnish. The custom celebrates a birth and welcomes visitors; this recipe presents that cultural setting without treating the drink as a medical remedy. The official method allows sugar or pekmez and simmers the bundled spices for 45 minutes, adding water if evaporation becomes excessive.
Kaynar — Recipe Card
Adana Spiced Sherbet with Walnuts
Makes 8 servings · Makes about 1.5 litres, or eight 180 ml (3/4 cup) servings.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Kaynar
Bundle the spices
Place the galangal, ginger, cinnamon, peppercorns, cloves and cardamom in a double layer of cheesecloth. Tie it loosely with kitchen string, leaving enough room for the spices to move as they hydrate. Reserve 250 ml (about 1 cup) of the water for topping up later.
Start the syrup
Pour the remaining 1.5 litres (6 1/4 cups) water into a large saucepan and add the sugar. Bring to a boil over medium-high heat, stirring until the sugar has completely dissolved.
Simmer for 45 minutes
Lower the spice bundle into the pan. Reduce the heat to maintain a gentle, uncovered simmer for 45 minutes. Turn the bundle with tongs every 15 minutes. If the spices begin to sit above the liquid, add some of the reserved hot water.
Strain and balance
Lift out the spice bundle and press it gently against the side of the pan with a spoon; do not squeeze it with bare hands. Strain the sherbet through a fine-mesh sieve into a clean saucepan. Add enough of the reserved hot water to return the volume to 1.5 litres (about 6 1/4 cups), then let it settle for 5 minutes.
Serve with walnuts
Reheat briefly if needed and divide into eight heat-safe glasses, about 180 ml (3/4 cup) each. Sprinkle each glass with about 1 tablespoon of the crushed walnuts and serve hot, warning guests that the drink and glass are hot.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-spiced-sherbet-with-walnuts-adana-kaynar. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
About galangal
Use dried galangal root (havlıcan), sold in slices or chunks by Turkish, Middle Eastern and Asian grocers. It is aromatic and peppery; turmeric is not a substitute.
Keep the infusion clear
Whole spices produce a cleaner drink than ground spices. If cheesecloth is unavailable, simmer them loose and strain twice through a fine-mesh sieve lined with a clean coffee filter.
Sugar and pekmez
The official Adana source permits sugar or pekmez. For a deeper grape note, replace 100 g (1/2 cup) of the sugar with 120 ml (1/2 cup) grape molasses and stir the molasses in for the final 10 minutes.
Walnut allergy
Walnuts are the traditional garnish but may be omitted. For a nut-free serving, use clean separate glasses and utensils and check packaged spices for relevant cross-contact information.
Hot or cold
Kaynar is especially associated with hot service, which suits its name. It may also be served fully chilled; strain first, refrigerate promptly and add the walnuts only when pouring.
How to store and reheat Kaynar
Serve Kaynar hot, or cool leftovers promptly in shallow covered containers and refrigerate at 40°F (4°C) or colder within 2 hours. Use within 4 days. Reheat only the amount needed in a saucepan until it reaches 165°F (74°C), or bring it briefly to a boil, then add fresh walnuts. Discard any drink left at room temperature for more than 2 hours and any portion with an off smell, fizzing or visible mold.
Kaynar: questions and answers
What is Kaynar?
Kaynar is an Adana spiced sherbet traditionally offered during visits celebrating a new baby. It is a sweet water-based infusion, not tea, coffee or an alcoholic drink.
Can I use ground spices?
Whole spices are strongly preferred because powders make the sherbet cloudy and gritty. If a ground spice is unavoidable, use only a small pinch and filter the drink through paper after simmering.
Why do I top the drink with walnuts?
Crushed walnuts are the characteristic Adana finish recorded with the recipe. They add texture and a nutty aroma to each hot glass, but the drink remains recognizable when they must be omitted for allergy reasons.
Can I make Kaynar ahead?
Yes. Prepare and strain it, cool it quickly and refrigerate for up to 4 days. Reheat only the portion you plan to serve to 165°F (74°C) or a brief boil, then add freshly crushed walnuts.
