How to make sherbet at home. What is peanut sherbet made from? Sherbet: composition and benefits. How to make sherbet at home

Sherbet is a traditional summer sweet, one of the varieties of ice cream. It is prepared from berries and fruits. In general, the word “sherbet” refers to various sweets: these are oriental delicacies prepared on the basis of nut nougat (they are also called sorbet) and a light soft drink (sherbet). But today we will talk about ice cream sherbet at home. Even a novice cook can cook it.

There is nothing complicated in the recipe, and the abundance of seasonal fruits at this time of year allows you to delight yourself and your loved ones with new desserts every day. However, you can cook it in winter from frozen ingredients. Try making sherbet ice cream at home - and you will understand how simple, fast and tasty it is. Surely, after you master at least one recipe for this treat, you can always find several servings of this treat in your freezer.

Master class: preparing fruit sorbet

Until the 19th century, sorbet (sherbet) was a cold, refreshing drink made from fruit. It was first invented by the Chinese, then recipes for fruit sorbets migrated to the Arabs, and soon the Europeans learned about sherbet. When French cooks became acquainted with the Turkish version of sorbet, it consisted of water with sugar and lemon, although in eastern countries sorbet was prepared from dogwood, rose hips or roses with the addition of sugar and spices. Sherbets were also brewed with jam and fruit juices, which were necessarily boiled down, resulting in either a thick or liquid drink. Tajik cooks consider sorbet to be candied syrup, more reminiscent of jam, and Azerbaijani sorbets were made sour and tart - they were served with pilaf and fatty meat dishes. A little later, fruit juices began to be mixed with ice or frozen, and gradually fruit sorbet turned into ice cream.

Other preparation and filling options

• Nuts are actively used in oriental sweets. Try making Turkish delight or delicious!
• Another wonderful oriental delicacy is homemade marshmallow. It is made from fruits with or without the addition of nuts. The apple pastille turns out to be very delicate in taste.
• You can add not only hazelnuts or peanuts to homemade sherbet, but also cashews and walnuts. Try also mixing them with raisins, chopped prunes or dried apricots. This will give the dish an original sourness.
• Try using different types of nuts for the dish - it will be even more unusual.

Homemade nut sorbet is a delicious delicacy that both children and their parents will enjoy.

. This is one of the simplest and fastest oriental dishes to prepare, which quickly satisfies hunger and contains healthy vitamins and fatty acids. Do you prepare such desserts? Share your recipes and cooking tips in the comments!

The benefits of fruit sorbet

Fruit sorbet is suitable for those who are on a diet for weight loss or health improvement, since it can be prepared from only fruits and berries without sugar - in this case, adherents of a natural diet will be able to enjoy the natural taste of the products. Sorbet can be included in your diet without worrying about weight gain and satisfying your need for sweets. This dessert contains a generous portion of vitamins, minerals and trace elements. It perfectly refreshes on a hot day, gives energy, tones the body, provides it with glucose and satisfies hunger, so it can be served for breakfast or afternoon snack. Sorbet is a low-calorie dish if prepared without sugar, nuts and chocolate.

What are the benefits of sherbet?

Let's briefly talk about the known types of sherbet, their features and benefits.

The sherbet drink has been popular in the East not for hundreds, but for thousands of years. In the old days, it was considered a love drink, and was prepared accordingly, adding special spices, berries and other fruits to the juices. Sherbet was drunk at feasts and used in rituals; For wealthy people, it was an ordinary refreshing drink, and the poor were happy when they could buy or prepare sherbet for their family.

Healers considered sherbet a health-improving and healing drink, quenching thirst and giving strength, strengthening the body and improving mood. The vitamin and other properties of sherbet depend on the ingredients chosen, so we will not discuss the chemical composition in detail here.

Thus, traditional sherbet with rose hips and rose petals is rich in carotenoids, vitamins A, C, E and group B; essential oils, organic acids and minerals. Of course, such a drink helps cleanse the body and supports the immune system, helps get rid of excess weight, dysbacteriosis and many chronic diseases.

Calorie content also depends on the composition. A drink made from the same rosehip with pink petals, dogwood, licorice, ginger, cloves and other spices usually contains about 100 kcal per 100 g. But there are more high-calorie recipes, with sweet fruits and berries - grapes, plums, etc.

In European countries, sherbet is often prepared from boiled fruit and berry puree, adding juices and sugar - of course, such a drink is less healthy and higher in calories.

But effervescent sherbet made from powder is definitely of little use, and modern additives (besides sugar, these are flavorings, dyes, acidity regulators, etc.) make its use completely undesirable; at least it should not be given to children.

Sherbet ice cream (sorbet, sorbet) is also a delicious treat, popular not only in the East. A mixture of fruit puree with juice and various additives is frozen so that it becomes viscous and soft - the result is a tasty and refreshing dessert. Nutrients are also preserved in it: after all, freezing is not heat treatment. Sorbet, not completely frozen, with the addition of liqueur (cognac, rum, etc.), turns into a delicious drink. In Europe, it is often served after meals, or drunk during lunch, when changing dishes: it is believed that food is digested better this way - the fruit mixture is rich in dietary fiber. In fact, any sherbet, like fruits and juices, is best consumed before meals, about 30-40 minutes, or even separately.

For example, sherbet fudge can be served with tea or coffee instead of sweets or cakes.

How to prepare sorbet

Modern fruit sorbet is a healthy and tasty dessert made from fruit juice or puree, sweetened with sugar, honey or syrup. After mixing the products, the sorbet is frozen like ice cream with constant stirring. The finished dessert should be fluffy, airy, tender and light, like grainy ice cream, and not like a piece of ice. Although classic sorbet is a combination of fruits and sugar, dairy products, alcohol, coffee, tea, nuts, dried fruits, chocolate, spices and herbs - mint, tarragon, tarragon - are sometimes added to the dessert. The easiest way to prepare sorbet is to freeze fruit or berry puree, whisking it periodically to obtain a uniform and loose texture. However, there are also more complex recipes from different fruits or their combinations, so when the berry and fruit season begins, switch from regular ice cream to sorbets - it’s both good for the body and for the figure. The Roman Emperor Nero, for example, loved to feast on snow, which was served with honey, fruit puree and wine - after all, ancient gourmets knew a lot about good cuisine!

Types of sherbet

It so happened that under the same name there are several sweets that differ significantly both in structure, taste and method of preparation. Sherbet is a spicy drink made from fruit juice and spices, fruit ice cream that tastes like liquid sherbet, but has a denser and thicker consistency, and a spicy, viscous sweet made from nuts, dried fruits and condensed milk, reminiscent of a sweet candy. Let's take a closer look at each of the varieties of this sweetness.

Liquid sherbet

The most ancient and ancestor of all other types of sherbet is considered to be a drink that was invented back in the days of Scheherazade, who was considered his fan. The main components of this cool drink were rose petals, rose hips, dogwood and oriental spices. Later, juices and decoctions from apples, oranges, pomegranates, lemons and quinces, as well as sugar and honey, began to be added to sherbet. In some modern recipes, sherbet contains cream, milk and eggs, which were not intended in the original version. The drink is always served chilled, as it has excellent tonic properties and can quickly quench thirst.

To talk about the composition of sherbet, you need to know what exactly is included in it. For example, sherbet made with milk contains methionine, vitamin A, calcium, B vitamins, and vitamin D. One cannot fail to mention lactose and protein, which this sorbet is rich in. The fruits that form the basis of fruit sorbet deserve special attention. They saturate the body with vitamins and minerals.

Soft sherbet

Sherbet, a cold snack with the consistency of slightly melted ice cream, originated in France. Inventive French, in order to extend the shelf life of sherbet and make it a full-fledged, cooling dessert, began to mix it with ice cream and freeze it. This type of sherbet is more similar to the fruit drink described above, since their composition is almost identical. The only difference is the consistency. In addition, in addition to fruits and dairy products, dried fruits are often added to soft sherbet. This enriches the composition of the dessert and gives it additional properties. They replenish vitamin A reserves in the body and are excellent natural antioxidants that have a positive effect on health. In addition, dried fruits, and especially dried apricots, are a rich source of minerals that we so need for normal life.

Sherbet in the form of fudge

This type of sherbet is perhaps one of the most common in our culture. Many people are accustomed to perceiving sherbet as a sweet fudge that has a dense structure and resembles a sweet candy with a lot of nuts and spices. Sometimes sherbet can even be too sugary, as it is prepared with a lot of sugar and condensed milk. To prepare sherbet, milk, sour cream or cream, condensed milk, butter, chocolate, sugar, honey, vanillin, several types of nuts, fruits, candied fruits, dried apricots, raisins, prunes and molasses are used. It is not necessary to combine all of the listed ingredients at once. You can take only a few of them at your discretion, which will suit you most.

A thick mixture is boiled from condensed milk, cream and butter, into which the selected ingredients are then added as fillers, everything is mixed well, put in a special form and the mixture is sent to harden in the refrigerator until it becomes solid. After this, sherbet is cut into small pieces and eaten as a nutritious and filling sweet dessert. The presence of nuts in this type of sorbet enriches it with vegetable fats, vitamins A, E and PP, as well as biotin and linoleic acid. The calorie content of sherbet, as well as its composition, depend on the components used. Therefore, it can be both dietary and high-calorie.

Banana-apricot sorbet: step-by-step recipe

This is one of the best summer desserts, which gives you the opportunity to enjoy sweets without causing heaviness in your stomach.

Ingredients: bananas - 0.4 kg, apricots - 0.3 kg, sugar - 30 g, water - 150 ml.

Cooking method:

1. Pour water into a saucepan, dissolve sugar in it and bring to a boil.

2. Peel the bananas and cut them into pieces.

3. Cut the apricots in half and remove the pits.

4. Place the fruits in a blender and blend until smooth and fluffy.

5. Pour the resulting sugar syrup into the blender bowl and beat again.

6. Place the banana-apricot mixture and refrigerate for 12 hours, stirring every hour.

7. Beat the fruit ice in a blender - this is necessary to ensure that the dessert turns out airy and tender.

8. Freeze the fruit mixture for another 1-2 hours, stirring occasionally. When ready, it should resemble crushed ice.

9. Scoop the sorbet into bowls with an ice cream scoop and garnish with a mint sprig and fruit. Enjoy the exquisite taste of fresh aromatic fruits!

Drink recipe

• Cooking time: 15 minutes.
• Number of servings: 1 person.
• Calorie content: 123 kcal per 100 g.
• Purpose: dessert.
• Cuisine: oriental.
• Difficulty: easy.

Liquid sorbet is also called “Turkish sherbet”. This drink can be changed as desired by varying the composition of the ingredients. The classic recipe has been known since ancient times; this sherbet is great for cooling in hot weather. Vitamins from fresh berries and fruits restore the balance of nutrients in the body. The only peculiarity is that the dessert turns out very sweet.

Ingredients:

• strawberry syrup – 50 g;
• berry juice – 100 ml;
• strawberries or wild strawberries - 3-5 pieces;
• lemon balm or mint – 2 leaves;

Cooking method:

1. Beat the berries with fruit juice.
2. Pour the mixture into a glass with crushed ice.
3. Drizzle with strawberry syrup and garnish with mint or lemon balm leaves.

Orange sorbet with vodka and basil

This dessert looks very original, so it can even decorate a holiday table. Cut off the tops of 4 oranges, grate the zest and scrape out the pulp into a bowl. Next, cut off some of the orange peel from the bottom to make the fruit more stable, and then put it in the freezer. Crush the orange pulp with a wooden mortar to release the juice, pour it into a small saucepan, add the zest, bring to a boil and reduce the juice to 125 ml. Next, dissolve 8 tbsp in juice. l. sugar, let it cool, mix with 4 tbsp. l. vodka and 500 g of natural yoghurt. Transfer the mixture into a container and freeze in the freezer for 2-3 hours, add a banana and 10 basil leaves to the sorbet. Beat the dessert with a blender, place the mixture in the freezer again and keep until it hardens. Place the sorbet in orange cups and serve – your guests will be pleased. If you are preparing a dessert for children, add any juice instead of vodka.

The harm of sherbet

The harm also lies in the chemical composition of sherbet. In terms of sugar content, this product ranks high among high-calorie confectionery products.

This dessert is contraindicated for diseases of the pancreas and liver.

Sweet compressed briquettes in the form of peculiar loaves, somewhat reminiscent of halva, with various fillings - nuts, fruits, berries, etc., are called sherbet in Russia; You can also see “milk sherbet” or “chocolate sherbet” in stores. These “sherbets” are distantly related to the popular oriental sweet: professionals believe that this is simply an incorrect use of the name of the product, and even with a grammatical error that arose due to ease of pronunciation.

Refreshing grape sorbet

Peel 500 g of sour unripe lady fingers grapes, pour half a glass of sugar over it, bring to a boil and boil for 2 minutes. Start cooking sugar syrup from 500 g of sugar and 2 glasses of water, then squeeze the juice from the grapes, mix with grape broth and pour into the boiling syrup. Keep the syrup on the fire for 1.5 minutes, cool and freeze in the freezer. When the mass hardens, beat it with a blender and place it in the cold again for a couple of hours.

Sherbet with walnuts

To prepare you will need: 250 g of condensed milk, 45 g of molasses or invert syrup, 475 g of sugar, 140 g of peeled walnuts, 140 g of candied fruits.

Place condensed milk and sugar in a small saucepan and put on fire, after boiling, cook for 45 minutes, stirring constantly. You should end up with milky fudge. At the end of cooking, add molasses or invert syrup, which prevents sugaring, stir and remove from heat.

Cool the mixture to approximately 50 degrees and beat it with a mixer until a homogeneous light brown mass is formed. Add shelled walnuts and candied fruits to the mixture. Stir. Place the warm sherbet in molds, the bottom of which has been previously lined with paper, and leave until hardened.

Blueberry-lemon sorbet

Cook compote from 500 g of blueberries and 500 ml of water, let it simmer over low heat for 15 minutes, add 100 g of sugar and wait until it dissolves. Add 60 ml of lemon juice and 2 tsp to blueberry syrup. lemon zest, beat in a blender until foamy and freeze, and after 1.5 hours beat in a blender again along with 2 egg whites. Cool the sorbet in the ice cream mold and serve with fresh blueberries and mint in waffle cones.

Cherry sorbet with white wine

Mix half a glass of dry white wine, a third of a glass of fragrant liquid honey and 2 tbsp. l. lemon juice. Wash 2 cups of cherries, remove the seeds, grind the berries in a blender along with 5-6 mint leaves, and then mix with the prepared wine-honey sauce. Place the mixture in the container in the freezer for 1.5 hours, stirring it every 10 minutes until it becomes loose.

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:

1. Nuts should be prepared in advance. Already roasted peanuts need to be cooled.

2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. You can add salt during the cooking process. It will make the taste more harmonious, but will not be felt in the finished delicacy.
8. 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.
9. 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.
10. 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.
11. 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°.
12. After turning off the heat, it's time to add the peeled peanuts and mix everything.
13. 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.

Mango sorbet

Turn 3 ripe mangoes into puree, pour half a glass of mineral water, half a glass of natural apple juice and the juice of half a lemon into the mixture. Freeze the dessert for 4 hours, stirring occasionally to achieve a fluffy consistency. Beat 1 egg white, combine with the fruit mixture and freeze again. When serving, garnish the sorbet with any berries or fresh mint.

It turns out that making fruit sorbet at home is very easy, so prepare it more often, because you can eat this easy, healthy dessert every day. Fruit sorbets are served in tall glasses or bowls - it all depends on their consistency. The dessert is decorated with a mint sprig, chocolate, coconut or chocolate chips, nuts, dried fruits, pieces of fruit, sauce and sweet syrup. Children and adults can eat such desserts without fear for their health!

Sherbet fudge. How to cook at home

This type of sherbet has been known to us since the times of the USSR (it is called “sherbet”). Semi-solid, often crumbling; very high in calories - more than 400 kcal per 100 grams - and sweet - sweeter than many candies: it contains a lot of sugar, or molasses, with condensed milk or cream. The additives are also very high in calories: these are not only nuts, but also chocolate, candied fruits, and honey - in general, this delicacy is in no way a dietary treat. It is not recommended to eat it if you are prone to obesity, obesity, diabetes, allergies and other chronic diseases. In addition, such sherbet may contain unnecessary and even harmful “E-shki”, as well as cheap oils, such as palm oil.

At home, a similar sherbet is usually prepared, calling it “classic”. A liter of full-fat milk is brought to a boil, simmered over low heat for several minutes; add thin sour cream (200 g), mix, slowly add sugar - enough so that the mass can thicken. When it starts to look like syrup, there is enough sugar. Make the heat as low as possible, cover the pan with a lid, and cook for about 3 hours - almost like jam. And the test is similar: a drop of the mixture on a saucer is placed in the refrigerator for a few minutes - the finished sorbet will harden quickly. If the mixture is ready, you can add ground nuts, chopped dried fruits, sesame seeds and other ingredients to taste, but the additives should be no more than 1/3 of the total mass of the product. The taste also depends on the additives: for example, walnuts give sherbet a slight bitterness. Butter is also added to the warm mixture - about 100 g, and everything is put in a mold, also greased: when it hardens, the sorbet is ready.

The sorbet drink is prepared faster, and its taste also depends on the ingredients. There are many of them used: each country has its own traditions - for example, the people of Egypt like violet sherbet with sugar.

Here is a Turkish recipe.

For an hour, grapes and plums (dark, 1 kg each), figs and red apples (0.5 kg each), with cloves (6-8 pcs.), cinnamon (1 stick), ginger are boiled in 3-4 liters of water. (root 10 g). The juice of 1/2 lemon is mixed with sugar to taste (1-2 cups), added to the fruit mixture, and cooked for another 10 minutes. The cooled broth is filtered and served, preferably with ice.

For Russia, cranberry sorbet can be an excellent option, but the cranberries are not boiled, but ground in a blender and mixed with a decoction of spices and sugar: the result is an excellent medicinal drink, especially useful for women's health.

Tags: sherbet, composition of sherbet, sherbet at home

Oriental sweets

10-12

1 hour

420 kcal

5/5 (3)

Are you expecting a dear mother-in-law or a close friend with children to visit? Do you want to please your family with tea treats? Then it’s worth remembering your childhood - what delicacies did you ask your mother for in the confectionery department? I just loved the peanut sorbet, which was better than any candy; I recently found a recipe for this dessert and am preparing it at home – it tastes like the one from my childhood.

Today I will tell you how to make this dish, especially since it does not require expensive or exotic ingredients. Let's figure out how to make sherbet at home - I offer two recipes: one of them requires peanuts, and the second tastes better with hazelnuts or walnuts.