Koruk Juice
Koruk is the name given to immature grapes with a sour and tart taste. Although it has various uses in the kitchen, it is mostly consumed by removing the water. It has a sour, hard and acidic structure, which is also influenced by the grape type used. In the Aegean and Marmara cuisines, which have deep experiences in viticulture culture, cornstarch, which is used as grains in some dishes, is more commonly consumed by squeezing its juice. Koruk Juice which is preferred as a refreshing drink in the summer months is used in olive oil dishes that need a sour taste (leek, wrap, dolma, okra, black-eyed peas, green beans, etc.), barren, lentil meatballs, etc., in appetizers, in salads, in some meat, It is used in fish and chicken dishes. Sherbet can be prepared by sweetening with sugar, geranium and/or some spices. The grains can be treated like pickles and the juice can be stored for the winter by adding a bit of salt and olive oil (or plain under appropriate storage conditions).
