Sherbet with peanuts - Homemade recipe

Published Mar 17th, 2018

by IrinaCooking

Categories:

Dessert

Sherbet, butter log, kos halva, nougat, cream sausages - all these are wonderful sweets from Soviet childhood, for which people stood for hours in multi-meter queues.

If only I knew that my favorite sorbet with nuts according to GOST’s recipe can be prepared at home without much effort and skill, and it will be just as delicious!

So,

The simplest recipe

The simplest sorbet can be made even without nuts. It will be based on condensed milk. To make the dessert more flavorful, you should also add vanilla to it. The result is a very tender soft treat that is especially delicious served with tea and coffee.

Composition of ingredients

For the dish you need to take:

beet sugar – 2.5 tbsp;
condensed milk – ½ can;
butter fat – 125-230 g;
full fat milk – ½ tbsp.;
vanilla – 1 tsp;
liquid bee honey or sugar syrup - 1 tbsp. l.;
salt – 1 tbsp. l.

If in this form the delicacy seems empty, at the very end you can add any nuts to it to taste.

Step-by-step cooking process

The cooking process includes several stages:

First, the butter fat must be cut into pieces and softened.
After that, add 2 types of milk, honey/syrup, sugar and all the remaining ingredients.
All you have to do is mix the ingredients together in a microwave-safe bowl. And send it to the microwave at maximum power for 15-17 minutes. Every 3 minutes, be sure to mix the mixture thoroughly. This should be done with a wooden spatula.
While the mixture is being prepared in the microwave, you need to prepare a form for the treat. To do this, cover a suitable container with cling film and coat it with oil.
When the time specified in step 3 has passed, you will need to mix the hot mass well with a spatula. This must be done for 2 minutes.
All that remains is to transfer the mixture into the prepared form with film.

The resulting sherbet needs time to harden. This process will take about a quarter of an hour.

What can I add?

You can add nuts to the already hot mass before transferring it into the mold. For example, roasted peanuts. Its quantity is determined by taste. For the specified amount of ingredients, 80-100 g of nuts will be enough.

How to serve a dish

The finished delicacy needs to be cut into small portions. Try it with hot unsweetened tea. For example, with herbal.

With nuts

Sherbet, the homemade recipe for which is published below in the article, is especially tasty with a variety of nuts in the composition. For example, you can immediately take a mixture of almonds, peanuts and walnuts. But only 1 type of nut will do.

Composition of ingredients

For the dish you need to take:

sour cream (medium fat content) – 1 full glass;
beet sugar – 480-500 g;
condensed milk – ½ tbsp.;
nuts (assorted) – 230-250 g;
vanilla sugar – 20-25 g.

For this recipe, it is best to choose sour cream with 20% fat content. But a 15% product will also work.

Step-by-step cooking process

The cooking process includes several stages:

First, you need to put all the sour cream into the pan. Afterwards, mix it with 1 type of sugar.
After mixing all the ingredients in the container, you need to put it on the stove over low heat. It is necessary to cook the mixture until it becomes creamy and viscous. Be sure to stir the ingredients frequently during the process. This process will take about half an hour.
While the base is preparing, you can start working on the nuts. They need to be cleaned, sorted, poured with boiling water and left for 10-12 minutes. Afterwards, discard in a colander. If almonds are used, peel them and fry the kernels in a dry frying pan. The nuts should be stirred periodically. As a result, they should become golden in color.
When the mass in the pan has already changed color, you can add all the condensed milk specified in the recipe. It remains to cook it for about a quarter of an hour. When the contents of the dish become a delicate cream color, you can remove it from the heat.
Immediately after this, add nuts to the already viscous mass and mix everything thoroughly.
The resulting sherbet will harden very quickly, so you should prepare dishes for it in advance. For example, it is convenient to use silicone molds (they do not need to be lubricated with oil). If you choose metal or plastic containers for treats, you will first need to cover them with a thin layer of fat.

All that remains is to spread the still hot mass into the molds. Before serving, you need to refrigerate the dessert for a couple of hours.

How to serve a dish

If sherbet is prepared correctly, it will harden quickly and be easily removed from the mold. You can store the treat in a cool place for 4-5 days. In this case, it is advisable to wrap it in film or special food paper.

With peanuts

Sherbet (the recipe at home can be slightly modified to suit your taste) goes well with peanuts. The nuts must be prepared first. To do this, you need to pour them all into a dry frying pan and, stirring, fry until the color changes. The nuts should become golden. In this form, it will be easy to peel the husks from them.

Composition of ingredients

For the dish you need to take:

fresh milk (2.5% fat content) – 300 ml;
beet sugar – half a kilo;
powdered milk – 2-2.5 tbsp. l.;
already roasted peeled nuts – 140-150 g;
natural bee honey – 2-3 tsp;
butter (very fatty) – 130-140 g;
salt – ½ tsp.

The recipe indicates the minimum fat content of milk. You can choose a product with a higher rating. Butter should have maximum fat content. For example, 82% product is good. The dessert will be especially delicious if you use homemade dairy products.

Step-by-step cooking process

The cooking process includes several stages:

Nuts should be prepared in advance. Already roasted peanuts need to be cooled.
In a small saucepan you need to combine fresh and powdered milk. The mass must be placed on the stove and heated for several minutes, stirring. During the process, the dry mixture should completely disperse into the liquid. The bulk component is needed here to thicken the mixture. As a result, it will turn out loose, dense, crumbly.
As soon as all the lumps (even the smallest ones) in the mixture have dispersed, the container with milk must be removed from the stove and set aside.
All the sugar, butter, and honey must be placed in a separate saucepan at once. The latter is needed so that the mixture does not become sugary and becomes more plastic.
When cooking the sugar mass, it will actively boil and foam; this is a normal reaction. To prevent food from spilling out of the saucepan, you need to take it in a large enough size. Dishes with a thick bottom and walls will protect the mixture from burning.
First, grains of sugar should melt into the mixture. Then it will gradually change color. As a result, the mixture will become dark - nutty in color. At the beginning of the process, it is best to simply swirl the saucepan in the air, but do not stir its contents with a spatula/spoon.
You can add salt during the cooking process. It will make the taste more harmonious, but will not be felt in the finished delicacy.
If the caramel suddenly becomes sugary, it’s not a big deal. You just need to continue heating it until the mass melts. As a result, you need to achieve a dark brown shade.
Next, you need to pour the heated milk into the saucepan, acting with extreme caution. The mixture will begin to actively bubble and foam again.
After adding milk, the mixture will become more liquid, a cap of bubbles will appear on its surface, and the caramel will set in small pieces. You will need to wait until the latter completely dissolve in the mass.
Then you need to cook the caramel for about another half hour over medium heat. Be sure to stir the mixture frequently. Gradually it will become thick, boil down and no longer pour quickly, but flow smoothly from the spoon/spatula. A thermometer will help you know exactly when the caramel is completely ready. The temperature of the mass should be approximately 115-118°.
After turning off the heat, it's time to add the peeled peanuts and mix everything.
Before putting the sherbet into the mold, you should work well with a spatula. You need to stir the treat for at least 2 minutes. Afterwards, you can send it to a container covered with film and level it out. The easiest way to remove the finished dessert is from a silicone mold. Then you won't need to cover it with film.

First you need to cool the dessert to room temperature, and then put it in a cool place for a couple of hours. The treat should be completely frozen.

How to serve a dish

The nutty sweetness should be served after preliminary cutting into pieces. It will go well with tea, coffee, herbal drinks. You can also make sweets from this sherbet. For example, simply pour chocolate glaze over the pieces or sprinkle them with coconut, powdered sugar, or cocoa.

Homemade peanut sorbet recipe

This recipe uses the Turkish favorite pekmez. This is grape juice (carob or mulberry) boiled without sugar, prepared using a special technology. It is usually sold in vegetarian stores . Adjust the amount of nuts to your taste. You can put as many of them in this dessert as you want (up to a kilogram). You can add only walnuts or a mixture of walnuts and hazelnuts.

It will take time: 40 minutes and 7 hours to harden. Servings: 12. Calories per 100 grams: 367 kcal. Kitchen utensils: deep bowl, whisk, frying pan, blender, ladle, mold, cling film.

Ingredients

butter	250 g
pekmez (molasses, molasses)	200 g
wheat flour	300 g
milk	300 ml
sugar	400 g
250 g

Step-by-step cooking process

Pour 300 ml of milk into a deep bowl, add 400 g of sugar and add 200 grams of pekmez. Mix it all until smooth with a whisk. You will get a liquid of a pleasant coffee color. Set the bowl aside for a while.
Place the frying pan over medium heat and add 250 grams of butter. Melt it while stirring with a spatula.
Add 300 grams of flour to the melted butter, stir and fry it until a nice golden color. Stir all the time with a spatula. Over time, the flour will acquire a drier consistency. And after about 10 minutes it will begin to resemble dry, fine golden crumbs.
Transfer these crumbs to a blender and grind them. It should turn into a smooth dry paste.
Transfer it to the same dry frying pan and place on the heat slightly above medium and gradually, using a ladle, pour in the pekmez-milk-sugar mixture in small portions (almost all of it, leave only a small amount). Mix it into the flour paste with a spatula. If you want a richer brown color, fry the flour and butter in a blender until golden brown before adding the milk mixture. Adjust color saturation to your taste. If the mixture is added immediately after the blender, the result is a light, golden toffee color. Gradually it will darken a little more and become caramel.
Read also: Steamed manti in a slow cooker - step-by-step cooking recipes with photos
When you have mixed in almost all the pekmez milk, add the nuts to the mixture and pour out the rest. Stir and evaporate the moisture for a while, like choux pastry. When the mass thickens and dries, it becomes thick and tight, then everything is ready. Remove from heat.
Prepare a mold for sherbet, cover it with cling film, transfer the hot mixture and compact it so that all the voids are closed. Cover with cling film and put in the refrigerator. It's better to leave overnight so that it hardens properly.
In the morning, take out the sherbet and remove the film from it. It should turn out soft, tender and tasty. If you want to get a sweetness with a harder and drier consistency, evaporate the dough for a longer time.

We have also prepared for you an excellent recipe for Turkish delight and delicious, natural apple marshmallow.

Cooking video recipe

Do you want to see all the nuances and subtleties of the recipe described above? Then watch this video. It will help you prepare delicious sherbet correctly and simply.

With cookies

Sherbet can be prepared at home with the addition of cookies. For this version of the recipe, it is best to take the classic “Jubilee” without any additives. Chocolate will make the sweetness especially appetizing with a bright taste. Both bitter and milky will do. The calorie content of the finished dessert is approximately 480 kcal per 100 g.

And BZHU:

BJU	Value in g (per 100 g)
Squirrels	6,6
Fats	21
Carbohydrates	64

Composition of ingredients

For the dish you need to take:

chocolate (bitter/milk) and cookies – 230-250 g each;
butter fat – 70-75 g;
full fat milk – 60 ml;
peanuts and raisins - ¼ tbsp.

Step-by-step cooking process

The cooking process includes several stages:

First you need to make cookies - chop them in any convenient way. It is best to process about 2/3 of the part with a blender until fine crumbs, and break the remaining product into miniature pieces so that they are slightly felt in the mass.
In a separate container, you need to heat the milk and melt in it all the butter, previously cut into small pieces. Then the selected chocolate should melt in the same mixture.
Peanuts need to be sent to a dry frying pan and fried until golden brown. Afterwards, get rid of the husks.
The raisins must first be washed and dried. There is no need to soak it, this will happen on its own in further steps.
All that remains is to add the cookies to the hot mixture. And also nuts and raisins.
After thoroughly mixing all the components, you can put the sherbet in the refrigerator for a couple of hours.

To ensure that the dessert has the correct shape, you should transfer the mixture into a juice box. Afterwards the coating will just need to be carefully cut off.

How to serve a dish

Dessert is served to the table after thorough cooling. It needs to be cut into arbitrary pieces. For storage, the delicacy should be wrapped in parchment.

With boiled condensed milk

Sherbet (a homemade recipe will be useful to anyone with a sweet tooth) will turn out very tender, tasty, and sweet if you choose boiled condensed milk instead of ordinary liquid one. The latter will be mixed with cookies, nuts, and butter.

Composition of ingredients

For the dish you need to take:

condensed boiled milk – 80-90 g;
cookies, any nuts and butter - 100 g each.

If you couldn’t find boiled condensed milk in the store, you can cook regular milk yourself. The process will take 3-4 hours. The jar must be constantly filled with water during the process.

Step-by-step cooking process

The cooking process includes several stages:

For the base of the treat, you will need to immediately put boiled condensed milk and butter into a blender. The latter must first be softened, but not melted to a liquid state.
The two products must be blended in a blender bowl until smooth.
The nuts will first need to be peeled, then fried until golden and finely chopped. You also need to crumble the cookies. It is convenient to do this with a bag and a rolling pin.

After thoroughly mixing the mass, you should form a “sausage” out of it. Next, the treat will need to be put in the freezer. This is where the dessert will be stored.

How to serve a dish

In the morning, the finished dessert can be cut into pieces and served for breakfast. It will be an excellent addition to hot unsweetened tea or coffee.

The history of sherbet.

Sherbet or sherbet is the name of an oriental sweet in the form of hard creamy fudge with different types of nuts or raisins.
Sherbet can be milk, nut, with candied fruits, Bukovinian (with cocoa powder), Caucasian. To make sherbet with peanuts, fudge is made from sugar and condensed or regular fat milk, then caramel or molasses is added. The finished syrup with a temperature of 110 degrees is poured onto a special confectionery table, cooled to 40 degrees and whipped by hand or on a fondant whipping machine until a crumbly light brown sugar mass is formed. Then the filling is added (in our case, peanuts) and poured and leveled in forms covered with parchment or cling film. After hardening, remove the sherbet from the molds and cut into pieces. To make sorbet with peanuts at home, we will need sugar, milk, peanuts and butter.

With sour cream

Sherbet (a homemade recipe that can be varied with your favorite ingredients) is also found in a version with the addition of sour cream. The main thing is to choose a fresh, high-fat dairy product. 20% sour cream is optimal for this recipe. An original addition to such a treat would be lemon juice and zest.

Composition of ingredients

For the dish you need to take:

sour cream and beet sugar – 130-150 g each;
peanuts – 45-50 g;
lime/lemon juice and zest - 1 tbsp. l.;
powdered sugar - 2 tbsp. l.;
butter – 1 tsp.

Step-by-step cooking process

The cooking process includes several stages:

First you need to tackle the peanuts. The nuts need to be heated in a frying pan or in the microwave, and then peeled. Even an oven is suitable for this. Then you will need to scatter the peanuts on a baking sheet and set the temperature to 180°.
All the sour cream and sugar specified in the recipe must be placed in a deep frying pan. The heat will heat the ingredients together. First, they need to be brought to a boil, and then cooked over moderate heat. This process will take approximately 20 minutes. The mixture will bubble during the process, but this is normal. At the very end it should thicken and become creamy.
Next, you need to add all the peeled peanuts, zest and citrus juice to the resulting mass. After thorough mixing, the products will warm up for another 5-6 minutes.

Recipe for sherbet with sour cream
At the next stage, you need to coat the parchment with melted butter and place it in a convenient form. On this coating, you should transfer the sour cream and peanut mixture, let it cool and harden.

How to serve a dish

When the sherbet becomes hard and completely ready for use, cut it into small cubes and roll each one in powdered sugar. All that remains is to put the treat in a vase and serve it with tea.

Dish value:

Despite the high calorie content of sorbet with peanuts due to the large amount of sugar, sorbet with peanuts, the homemade recipe for which you just read, is good for our body. This product allows the heart, kidneys and liver to work better, promotes the absorption of sugar and has a beneficial effect on visual acuity. If you have anemia or vitamin deficiency, as well as stress or excessive nervous tension, you should also remember about sherbet with peanuts.

Rich sweet caramel taste, nutty aroma and crispy texture, natural homemade ingredients - that’s what sherbet is. You've found out what peanut sorbet is made from, so feel free to indulge in this high-calorie but healthy sweet!

With dried fruits

To make sherbet healthier, you can prepare it completely without adding dairy products. For example, make it a base of dried fruits and nuts. The result is a high-calorie oriental sweet that perfectly satisfies hunger.

Composition of ingredients

For the dish you need to take:

assorted dried fruits – 900-950 g;
assorted nuts – 270-300 g;
natural bee honey – 250-270 g;
lemon zest.

Dried fruits for this treat include dried apricots and prunes. You can also add dark and light raisins to the mixture to taste. Of the nuts, only walnuts will be enough. But their combination with peanuts and almonds is also delicious. From the specified amount of products you will get approximately 5-6 servings of treats.

Step-by-step cooking process

The cooking process includes several stages:

If necessary, all nuts should first be fried until golden brown and peeled. After that, put it in a blender bowl and beat. There is no need to grind the nuts into crumbs. It’s delicious when you include pieces of them in your treat. By the way, some chefs prefer to add whole nuts to this dessert.
Dried fruits need to be washed and soaked in warm water for 10-12 minutes. Next, they should be placed in a blender bowl without nuts and grind until smooth.
The next step is to mix the nuts and dried fruits.
All that remains is to add the zest, peeled from a whole small lemon, to the mixture. The fruit must first be thoroughly washed with a brush. If desired, you can use the whole lemon, after removing the seeds and cutting it into cubes.
At the last step, all products must be poured with honey and mixed thoroughly.

The resulting mass should be placed in a suitable sized form and compacted. Sherbet should spend a couple of hours in the refrigerator. You can immediately put it in the freezer.

How to serve a dish

The frozen delicacy should be cut into portions and a sample taken. It’s convenient to take the treat with you, pre-wrapped in parchment, as a hearty, healthy snack.

With cream

If you plan to prepare a delicacy with cream, you need to choose a dairy product with maximum fat content. The best option is for whipping. Its fat content will be higher than 33%. Candied pineapple would be an original addition to this treat. But this is an optional ingredient, you can completely exclude it.

Composition of ingredients

For the dish you need to take:

heavy cream – ½ tbsp.;
beet sugar – 140-150 g;
peanuts, boiled condensed milk, walnuts - 55-60 g each;
candied pineapple – 40-45 g;
salt – 1 pinch.

Step-by-step cooking process

The cooking process includes several stages:

Peanuts and walnuts without shells must first be dried in the oven. These ingredients should be golden but not burnt. The peanuts will also need to be peeled afterwards.
In a separate container you will need to mix the cream, all the granulated sugar, condensed milk and salt. 1 pinch of the latter will be enough to emphasize the taste.
The mixture from the previous step should be brought to a boil. It should cook for about half an hour. There is no need to stir the products.
Next, you can add prepared nuts and, if desired, candied fruits into the hot mixture.
After mixing thoroughly, transfer the sherbet to the muffin tin. If it is metal, the container should be covered with cling film. The treat can be easily removed from silicone.

All that remains is to cool the treat.

How to serve a dish

The finished dessert should be cut into portions and placed on a plate. You can decorate it with fresh berries. In order for the sherbet to be the correct consistency, during the process of cooking dairy products with sugar, they do not need to be mixed with a spoon/spatula.

It is enough to shake the container with all its contents from time to time. Otherwise, the mass may become sugary. As soon as the sugar has completely melted, you can use a spatula and mix the products for future sherbet. This advice applies to most sweet recipes used at home.

Creamy sorbet in chocolate

Ingredients:

Brown sugar - 300 gr.
Cream 10% - 200 ml.
Nuts - 80 gr.
Raisins - 50 gr.
Dried cranberries - 30 gr.
Pumpkin seeds - 40 gr.
Butter - 20 gr.
Vanillin - 1/3 tsp.
Dark chocolate (couverture) - 150 gr.

General information:

Cooking time: 70 minutes;
Number of servings 10.

Cooking method:

Prepare all the necessary ingredients and start working your magic on the dish. Pour sugar into the cream and bring to a boil. Cook over low heat and stir constantly for 15 minutes.
Add butter, vanilla, nuts, pumpkin seeds, raisins, cranberries and cook for another 5 minutes.
Grease the silicone mold in advance with chocolate, which is melted in a water bath. Crush large Brazil nuts and almonds in a mortar.
Place the mold in the refrigerator to allow the chocolate to harden better.
Place the hot mixture into 8 wells of the mold and into two salt shakers. Once the sherbet in the mold has cooled, put it in the refrigerator.
After removing the mold from the refrigerator, level the outer side of the sherbet with a sharp knife and cover with melted chocolate. The chocolate froze quickly. Sherbet is easy to remove from the cells. Bon appetit!