In the places where the Turks who migrated from Central Asia from Guze, settled, they made Anatolia their home with their experience in agriculture and the word of maya. Oğuzeli ladies come together to produce Oğuzeli pomegranate syrup. They clean the fresh pomegranates they collect from the garden one by one and extract the pomegranate seeds. It is put into specially prepared crushing pools. It is crushed in a hygienic environment and its water is removed. Strained pomegranate juice is put in copper cauldrons and boiled for 3-5 hours in wood fire. The pomegranate syrup, which is condensed by boiling, is transferred to another boiler to be cooled. After about 6 hours, Oğuzeli Pomegranate Sour, which is filled into standard bottles suitable for contact with food, is stored in a dry and sun-free environment with its mouth closed.
