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Gilaburu Juice, the most characteristic beverage of Bünyan culinary culture, is prepared by brining gilaburu fruits harvested in autumn to remove their bitterness. Local producers in the district mature this healing fruit in water-filled jars. This beverage is known for its refreshing and uniquely sour taste.
During the preparation phase, the strained fruit pulp is crushed to obtain a pure drink. This beverage, which can be consumed by adding sugar upon request, can be easily found in local markets when you visit the district. You can check the Map section to explore locations and local businesses. Production processes are protected under geographical indication across Türkiye.
Ingredients
- 1 kg matured Bunyan gilaburu berries
- 3 liters of clean drinking water
- 1 cup of granulated sugar (optional)
- Clean glass jar for brining
- Cheesecloth for straining
Preparation
- The gilaburu berries harvested in autumn are washed and placed into clean glass jars.
- Drinking water is added until completely covered, then the lid is sealed tightly to brine in a dark, cool place for at least 1 month.
- The softened berries, stripped of their bitterness, are crushed and strained through a cheesecloth to extract the pure juice.
- Water and granulated sugar are added to the pure juice according to personal taste, and it is served cold.
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