Homemade sherbet

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Sherbet: one word – several delicacies

The word “Sherbet” has a huge number of meanings in cooking. This is not only everyone’s favorite oriental sweet with nuts, similar to halva, but also a common soft drink in Eastern countries. Also under this name is a type of fruit ice cream, which is sometimes called sorbet.

All these sweets are very tasty and are loved by millions of people. This article will tell you how to prepare sherbet in its different variations step by step with photos.

Recipe for traditional sherbet with nuts

Such a delicacy as sherbet with peanuts is known to everyone without exception. It resembles a soft, creamy candy that melts in your mouth. You can buy this sweetness in the store, but it is better to prepare it yourself and not hesitate in the naturalness of the ingredients.

For this you will need:

Milk and sugar - 3 cups each;
Butter – 50 g;
Roasted peanuts – 200 g.

A homemade sherbet recipe looks like this:

We begin production by pouring the milk into any comfortable container (for example, a ladle or pan) and placing it on a leisurely flame;
Add sweet sand and mix well. You need to stir the milk often so that it does not burn or run away. Keep the milk-sugar mixture on the gas until it turns brownish;
After this, add the slightly melted butter and stir the mass well;
When the mixture becomes homogeneous, add roasted nuts to it. You can use store-bought ones or complete the frying process without the help of others. To do this, place raw nuts in a dry, clean frying pan and fry over low heat for 15 minutes, stirring occasionally. The readiness of the product is determined by the condition of the husk - if it is dry and cracking, it means the peanuts are ready;
Carefully pour the resulting mass into the mold and place it in the refrigerator to harden for 4 hours.

After this, homemade sherbet will be ready. Before serving, it must be cut into portions. Additionally, if desired, you can sprinkle the dessert on top with sweet powder. For cooking, instead of peanuts, you can also use raisins, prunes, dried apricots or hazelnuts and almonds.

Sherbet in Turkish style

Sherbet is also a refreshing drink, which is very popular in eastern countries. It is made from berries or fruits and can have different flavors. Let's look at one of the instructions for making this “watery dish”.

Water – 2 cups;
Raspberries - half a kilogram;
Cool milk - half a glass;
Sugar - a glass;
Ice cream - to taste;
For decoration - ice or mint.

Making Turkish sherbet:

We carefully wash the berries, place them in a saucepan and fill them with cool water;
We put the container on gas, wait until the liquid boils, reduce the flame and cook the berries for 20 minutes, then filter the raspberry water into a separate bowl. Raspberries will have to be adapted for another dessert or baked goods. It will no longer be useful here;
Pour sweet sand into the berry water, bring it to a boil again and cook over medium heat for 10 minutes, skimming off the foam from time to time;
Let the resulting raspberry syrup cool, then add cool milk to it;
Place any amount of ice cream into a bowl or glass (a sundae is ideal) and fill it with milk and berry syrup.

This invigorating Turkish drink is ready. Before serving, you can add ice or garnish with mint leaves.

Sherbet ice cream recipes

Currently, this delicacy can be purchased in virtually any store, but you can simply create it in your kitchen. Sherbet ice cream is very easy to prepare, and the abundance of ingredient compositions will help you create your own impeccable taste.

Regular berry recipe

Any frozen berries – 300 g;
Lemon juice and honey - a tablespoon each;
Sweet sand – 200 g;
Heavy heavy cream – 50 ml.

How to create sherbet:

We wash and freeze the berries;
Mix sugar and cream in a saucepan, place on a slow flame and wait for it to boil. When the sweet crystals dissolve, add lemon juice and honey. Boil the mixture for 2 minutes, remembering to stir constantly;
Cool the resulting mixture completely. This will take approximately a couple of hours;
Take the berries out of the freezer and place them in a blender container. We also put the creamy mass here and beat everything well at the highest speed until a homogeneous mixture;
The finished mixture is placed in glasses and special containers for freezing. You can decorate the treat on top with chocolate chips or nuts.

Place the ice cream in the freezer for 4-5 hours until completely frozen. After now you can still try it.

Currant sorbet

This lovely dessert is a refreshing summer treat. On a hot hot day, currant sorbet will be simply an irreplaceable dish.

Reddish currants – 300 g;
Water – 70 ml;
Sweet powder – 100 g.

To quickly and easily make sorbet, freeze the currants a little;
Pour in a little water and chop the berries;
Add the remaining water and add sweet powder. Mix everything well;
Pour into a freezer-safe container and freeze for at least 5 hours. Stir for any half hour;

When the dish is ready, put it in vases or bowls and decorate with a sprig of mint.

Banana and apricot sorbet

Sweets lovers will love this cool fruity sorbet in ice cream form. The food is very light and does not cause heaviness in the stomach after consumption.

Bananas – 400 g;
Sugar – 30 g;
Apricots – 300 g;
Water – 150 ml.

This sherbet is made very simply at home:

Pour the indicated amount of water into a saucepan, dissolve the sweet sand in it, put it on gas and bring to a boil;
We cut the peeled bananas into pieces, remove the pits from the apricots and cut the pulp in half;
Place the fruits in a blender bowl and beat them into a fluffy, homogeneous mass;
Pour in the sweet syrup, turn on the device again and continue beating;
Place the apricot-banana mixture in a container and put it in the refrigerator for 12 hours, while opening it at any hour and stirring;
We run the frozen fruit ice in the blender again. This will give the finished delicacy even greater tenderness and airiness;
After this, freeze the mixture again for a couple of hours, stirring occasionally. As a result, it must become like ice chips;

We transfer the finished sorbet into bowls and decorate each with a sprig of mint and fruit pieces. For production, you can use any other fruit, for example, oranges.

Experiment with the ingredients and you can create your own unique flavor of your favorite ice cream.

Video: Homemade sherbet recipe

Sherbet

Peanuts 1 cup. • Milk 1 cup. • Sugar 3.5 cups. • Butter 80 g

sour cream (15%) 150 g • sugar 150 g • peanuts 50 g • butter 15 g

Sour cream – 400 g • Condensed milk – 280 g • Tangerines – 800 g

2 stacks sugar • 1/2 cup. cocoa • 1 cup. milk • 50 g butter • 1 tsp. vanilla extract or vanilla sugar

Sugar 200 g • Lemon 3 pcs. • Mascarpone cheese 2 tbsp. • Water 200 g

milk 1 cup • sweet sand 3.5 cups. • peanuts 1 cup. • butter 80 g

Dried fruits - 1 kg • Nuts - 300 g • Honey - 300 g • Citrus zest - To taste

Butter 100 g • Condensed milk 100 g • Sugar 100 g • Peanuts 100 g • Water 50 ml • Lemon juice 3 tablespoons

2.5 stacks sugar • 200 g condensed milk (0.5 cans) • 125 g butter, cut into pieces, soften • 1 tsp. vanilla • 0.5 cup. milk • 1 tbsp. sweet syrup

Blueberries 500 g • Drink 200 ml • Egg white 2 pcs. • Sweet powder 300 g • Wafers 5 pcs. • Fresh mint to taste

Shortbread cookies – 400 g • Condensed milk – 200 g • Butter – 100 g • Cocoa powder – 2.5 tbsp. • Milk – 0.5 cup. (200 ml) • Walnuts – 60 g • Raisins – 60

550 g sugar • 250 ml milk 3.2% • 200 g peanuts • 80-100 g butter

cookies • almonds • seeds • butter 100 g (or cream-200 g) • candy “mu-mu” 250 g • condensed milk can be used

sugar – 255 g • roasted peanuts – 140 g • vanillin – ½ tsp. • water – 50 ml • condensed milk – 120 g

cashew nuts 100 g • condensed milk 100 g • butter 100 g • snow white sugar 100 g • water 50 ml • lemon juice 3 tbsp.

Pomegranate juice – 500 ml • Syrup – 3 tsp. • Water – 1 l • Rose petals – 15 g • Sugar – 1 cup. (200 ml)

Drinking cream 100 ml • Cracker cookies 200 g • nuts 200 g • “Korovka” candies 400 g

Shortbread cookies – 200 g • Nuts – 100 g • Condensed milk – 50 ml • Butter – 80 g

2 medium mangoes • cup. sugar • stack. water • 1 tbsp. lime juice

butter 80 g • sugar 3.5 cups. • milk 1 cup. • peanuts 1 cup.

3 stacks sugar • 2.5 cups. dark currants • 1 tbsp. Fleur de cassis liqueur or vodka (optional) • 3 cups. water

strawberries – 500 g • yogurt – 300 g • sugar – 120 g

350 g melon (without skin and seeds) • 0.5 cup. sugar • 1 cup. water • 1 tbsp. lemon juice.

raspberries 100 g • plain yogurt 100 g • lemon juice 1 tbsp.

Raspberries - 0.5 kg • Water - 2 cups. • Sugar - 1 cup. • Milk - 0.5 cup. • Raspberry ice cream – – To taste • Mint or ice – – To taste (for serving)

Apricots - 900 g • Sugar - 300 g • Water - 300 ml • Vanilla extract - To taste

3 stacks berries (raspberries, blueberries, blackberries) • 1.5 cups. cream 22% fat • 1 cup. sugar • 1 tsp. vanilla extract

Yogurt – 500 g • Strawberries – 300 g • Sugar – 200 g • Water – 2 tbsp. • Vanilla – to taste

Sweets “Korovka” – 300 g • Cookies “Baked milk” – 300 g • Cream – 100 ml • Raisins – 100 g • Almonds – 100 g

For the watery mass: Milk – 2 tbsp. Condensed milk – 150 ml Butter – 30 g Vanilla sugar – 1 pack Candy – 600 g For the dry mass: Cookies – 300 g Peanuts – 250 g

peaches – 500 g • sweet powder – 150 g • lemons – 1 pc. • honey – 200 g • vanilla sugar – 5 g

peanuts 500 g • baby formula 350 g • milk 1 cup. • sugar 1 cup. • cocoa 3 tbsp.

3.5 liters of clear water • 1 kg plums • 1 kg dark grapes • 500 g burgundy apples • 500 g figs • half a lemon (juice) • 2 tbsp. sugar • 8 clove buds • 1 tsp. grated fresh

0.5 liters of sour cream (fat content does not matter) • 1 kg of sugar • 200 g of condensed milk (not boiled) • 500 gr. all nuts • 2 packets of vanilla sugar • pinch of salt

4 bags of dark tea with raspberry flavor • 0.5 cup. sugar • 400 ml water • juice of half a lemon • 4 tbsp. raspberry syrup • a handful of raspberries

Delicious sorbet recipes at home

Almost all gourmands adore this delicious fruity and creamy fudge with lots of nuts. The sweetness is popularly called sherbet; the recipe at home involves the use of a minimum of ingredients. Even novice housewives can prepare this delicacy. The dessert is made with sugar or molasses. It's quite sweet. Therefore, it should be consumed in limited quantities.

If you are preparing homemade sorbet, a recipe at home with a photo will allow you to complete all stages of production correctly, and also be confident in the quality of the ingredients used. At home you prepare a delicacy only from natural ingredients. The unique thing about sorbet is that it can also be made watery. In this case, various fruits and berries are consumed, and dessert is served in portioned bowls.

Traditional sorbet: recipe at home

It takes very little time to prepare homemade sorbet; a recipe with a photo will allow you to evaluate the option of serving the dish. In the classical sense, dessert is served in the form of a rectangular briquette, which is cut into small portions. But if you want to serve any special delicacy, then use culinary forms. Firstly, this way you can highlight the aesthetics of the dish. Secondly, you will limit the amount of sweets you consume.

The traditional recipe is made with peanuts. Peanuts are rich in vitamins and minerals, valuable fatty acids, vegetable fats and protein, which is perfectly digestible. It increases the nutritional value of the dish and its calorie content.

Ingredients:

· Peanuts – 1.5 cups;
· Milk – 1.5 cups;
· Sugar – 3 cups;
· Butter – 2 tablespoons.

Traditional sorbet: recipe at home

Manufacturing method:

Pour milk into a saucepan with a thick bottom and heat over low heat;
Add 2 cups of sugar evenly and stir until it is completely dissolved;
Fry peanuts in a dry frying pan. As soon as the husks just start to fall off, stop frying;
Remove the nuts from the heat, remove the husks, and return the peeled peanuts to the frying pan;
Sprinkle the nuts with a glass of sugar, mix well, leave for about 30 seconds and turn off the heat;
The sugar will quickly transform into caramel, which will cover the peanuts on all sides;
Mix peanuts with milk and cook for about 1 hour. Don't forget to stir constantly;
Add a couple of tablespoons of butter and stir;
Line the baking sheet with parchment paper;
Pour the mixture into a baking tray and place it in the refrigerator to cool for 3-5 hours.

Tender fruit and berry sorbet: recipe at home

Fruit sorbet turns out to be very tasty and has less calories than a traditional delicacy. You can prepare it from all berries or fruits. You can use one or several components at once. It all depends on personal preference. But, as practice shows, the more types of berries or fruits, the tastier the delicacy is.

Due to the fact that the fruit base contains natural thickeners and sugars, the composition should include the smallest amount of sweet sand. Therefore, the dessert will turn out to be the most useful. The fruit and berry base will saturate the body with vitamins and minerals, and the milk will enrich it with calcium and vitamin D.

Ingredients:

· Fresh raspberries – 1 cup;
· Fresh blueberries – 1 cup;
· Fresh cherries – 1 glass;
· Apple – 1 piece
· Milk – 1 glass;
· Sugar – 1 glass;
· Sour cream 30% fat - 2 tablespoons;
· Honey – 1 tablespoon;
· Juice of 1 lemon.

Tender fruit and berry sorbet: recipe

Manufacturing method:

Place well-washed berries in a thick-walled pan and sprinkle with sugar;
Peel the apples, remove the core and grind into puree;
Add the apple mixture to the berries with sugar;
Cook the mixture until it boils;
After that we pass the mixture through a blender;
Add lemon juice, honey and sour cream to the mixture, mix well;
Pour the base into a glass form and send it to cool in the refrigerator overnight (that is, in the dark) .

Turkish sorbet on a fruit base

Compared to the traditional recipe, the Turkish version is a watery dessert. It is served cool. If you wish, you can even add a few ice cubes and a mint leaf. Refreshing sherbet is perfect for the hot season. It will allow you to get a dose of valuable vitamins and minerals.

Ingredients:

· Dark seedless quiche-mish grapes – 0.5 kg;
· Fresh plums (prunes) – 0.5 kg;
· Figs – 250 gr;
· Reddish apples – 2 pieces;
· Water – 2 liters;
· Cloves – 8 pcs;
· Cinnamon – ½ teaspoon;
· Ginger root – 1 cm;
· Juice of half a lemon;
· Sugar – 1 glass.

Turkish sorbet on a fruit base: recipe with photos

Manufacturing method:

Remove the pit from the plum, peel and core the apples;
Cut all the fruits into small pieces and place in a saucepan, add water to the mixture and cook over low heat for 1 hour;
Mix lemon juice with sugar and add to fruit;
Cook the mixture for another 15-20 minutes until the sweet sand is completely dissolved;
Pass the resulting mixture through a blender and strain through a sieve;
After cooling, place the dessert in bowls and serve with ice.

Top tips for making sherbet

The secret to making any dish begins with the right ingredients. It is important to use high quality products. The nuts need to be tested. They should not be bitter or have a musty smell. Remember that you shouldn’t make homemade sorbet for nothing. The sweetness does not last long because it does not contain preservatives or other chemicals.

Top tips for making sweets:
· Experiment with the amount of sugar.
It is important to introduce it into the composition in portions. You can taste the dessert during the manufacturing process to find out whether it is necessary to add sugar; · Nuts should be thoroughly fried and peeled;
· All seeds are removed from berries and fruits;
· When using dried fruits, you need to wash them well.
First, they are soaked for 20 minutes in cool water, and then doused with boiling water; · Sherbet will turn out even tastier if you add spices.
More vital additives include: cinnamon, vanilla, ginger; · Strong alcohol will add a pleasant aftertaste. A couple of teaspoons of cognac or rum will only make the taste more unusual. Alcohol should be included in the composition only in this case, if the dessert is not intended for children.

Top tips for making sherbet

There are a huge number of sorbet recipes that can be prepared at home. You can add condensed milk, cocoa powder, chocolate, candied fruits, and coconut flakes to the base.

If you are confused by the long cooking time for sherbet, then you can experiment with recipes for making a spirited dessert. In this case, cookies are used as a base. The crumbs are poured into hot chocolate, mixed with nuts and cooled in the refrigerator. When using cookies and chocolate, no sugar is added. After all, the delicacy will turn out quite sweet.

How to make Ottoman Empire sorbets at home?

Sherbets were one of the most beloved drinks in the Ottoman Empire. Anyone could taste them at the famous street fountains for free. Unlike the current favorite carbonated drinks, sorbets are healthy. We present for you several sorbets recipes that you can prepare at home.

1. Sherbet occupied a special place in the food culture of the Ottoman Empire. In the palace museums you can see the crystal glasses in which this drink was served, as well as collections of crystal, gold, silver and clay jugs created for sherbet. Since the 15th century. in the palaces, sherbet was prepared in a separate part of the kitchen, called helvahane. The drinks prepared here were placed in famous fountains, from which anyone could drink.

Sherbets were prepared from plants, fruits, and spices. They not only provided coolness on summer days, but were also very useful. It was recommended to drink certain sherbets to restore blood (the internal environment of the human and animal body) and in case of loss of strength.

2. Pink stockrose is known to us as an ornamental plant. It is colloquially referred to as "mallow". It was an integral attribute of the gardens of Istanbul. In addition, stockrose was used for healing purposes as an expectorant, and also in the form of a poultice for tumors and eye diseases. In cooking, sherbets and jam were prepared from it.

3. The recipe for stockrose sorbet is as follows:

4 teaspoons dried stockrose

6 teaspoons sugar

7 glasses of water

Juice of half a lemon

1 tbsp. tablespoon lightly toasted pistachios or sesame seeds for sprinkling

Pour water over the plant material, boil for 15 minutes, strain, add sugar and boil briefly again. Then add lemon juice and simmer for some more time. Close the lid and let cool. Pour into a jug and serve sprinkled with pistachios.

4. Mint and lemon sorbet was also widely popular in the Ottoman Empire. It is rich in vitamin C. This sherbet is pleasant to drink chilled in the summer heat.

5. To make this sherbet you need:

1.5 cups sugar

Half a bunch of mint, crushed in a mortar

7-8 glasses of water

Squeeze the juice from the lemons into water, throw in the peels, mix with sugar in a glass bowl, close with a lid and leave in the refrigerator until the morning. After this, add more water, ground mint and, after waiting 15 minutes, strain. Serve garnished with fresh mint leaves.

6. The gardens of the palaces of the Ottoman Empire were certainly decorated with roses. In addition, jam and sherbet were made from this plant. This sherbet relieves migraines and is rich in vitamin C.

7. Rose sorbet recipe:

6 tbsp. tablespoons dried rose petals

Juice of half a lemon

6-7 tbsp. spoons of sugar

8 glasses of water

1 tbsp. spoon of toasted sesame seeds for sprinkling.

Pour water over the rose petals, boil for 10 minutes, strain, add lemon juice, sugar and boil for some time. Close the lid. Serve sprinkled with sesame seeds.