Sherbet is a favorite sweet from childhood, along with gozinaki and halva. Every time, passing by the department where oriental sweets are sold, many people wonder what sherbet is made of?

Oriental sweetness with nuts is often confused with a European dessert, the name of which sounds like "sorbetto", "charbet". Whether this is a northern colleague of the sherbet familiar from childhood or a completely different dish - after centuries it is difficult to figure out, so there are 3 types of dessert to choose from, one of which is European:

• Solid oriental sherbet
• Soft oriental sherbet
• European fruit sherbet.

Let's see how to cook each of them.

Sherbet Recipes: Oriental and European Taste

Solid oriental sherbet

It is very sweet and high in calories. For its preparation you will need: 200 g of nuts of any kind, 700 g of sugar, 500 g of powdered milk, 1.5 cups of water, 50 g of butter. Before cooking, nuts must be dried well in the oven, and then chopped into medium pieces. This can be done with a rolling pin or blender. In a saucepan with a thick bottom, pour 100 g of sugar and add water, put on fire. When the syrup boils, add the rest of the sugar. Add oil after 5 minutes powdered milk and nuts, remove from heat.

On a prepared baking sheet, covered with parchment and oiled, it is necessary to spread the sweet mass very quickly over the entire area, as the nut dessert quickly hardens. That's all! Happy tea!

Soft oriental sherbet

This dessert is very soft and tender. For him, it is necessary to prepare such products: for 100 g of sugar, 50 ml of water, 100 ml of condensed milk, 100 g of nuts of any kind and 100 g of butter, lemon are taken.

Sugar and water must be turned into a thick syrup, add lemon juice(about 2 tablespoons). Add condensed milk, butter, nuts there. Cook for 20 minutes. Place the finished sweet mixture in molds and send to the refrigerator to harden. Sherbet is ready!

fruit sorbet

This dessert will be enjoyed by everyone on hot summer days. It is quite capable of replacing store-bought ice cream. And this dessert is very easy to make. You need to take 0.5 kg of berries and fruits according to the season, remove the seeds, ponytails and peel, beat until mashed, add sugar and lemon juice to taste (the proportions depend on the chosen berry-fruit base). Pour fruit puree into a sudok or other container, put in the freezer until completely solidified. 2 hours before serving, it is better to beat the frozen mass with a blender to give airiness, pour into portion molds and put back in the freezer.

The recipe for homemade sherbet is shown in the video:

On the example of these recipes, several main products that are part of the sherbet can be distinguished. This:

• Sugar
• nuts
• Milk of various types
• Butter
• Fruits and berries (for the European version).

The list of ingredients is small and quite affordable. And the dish is very easy to prepare. Therefore, you should not postpone the preparation of such sweets for tomorrow, because today you can plunge into the atmosphere of the spicy East or strict Europe!

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 homemade sweets for tea? Then it is worth remembering your childhood - what goodies did you ask your mother in the confectionery department? I just loved the peanut sherbet, which was better than any candy; I recently found a recipe for this dessert and I cook it at home - it tastes like the one from 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 will need peanuts, and the second is tastier with hazelnuts or walnuts.

Homemade sherbet with peanuts

• Cooking time: 4-8 hours for curing.
• Kitchen appliances and utensils: a saucepan, a stewpan or a metal mug, a spatula for stirring, a baking dish or a frying pan, parchment. You will also need a stove, oven, refrigerator.

Ingredients

How to choose the right ingredients

• Be sure to check the milk for freshness: Pour a couple of tablespoons into a separate pan and heat. If the protein curdles when boiling, the product has begun to sour. For this recipe, try to choose medium-fat milk; homemade (cow) is also suitable.
• It is best to take raw peanuts. The kernels should be of the same size, smooth, not wrinkled, without dark spots. They should have a subtle sweet smell, without acidity or bitterness.

• Choose your oil carefully: only a high-quality creamy product with a milky smell and a fat content of at least 82% is suitable. Spreads or margarine will spoil the dish. Homemade butter will become good option for this recipe, but note that the product must be fresh, without bitterness.

Step by step cooking

1. Pour a couple of tablespoons of cold water into a small saucepan. Pour in the same 250 g of milk, put on a slow fire.
   
   
2. Add 600 g of sugar, stir.
   
   
3. Boil, stirring with a spatula, for half an hour.
   
   
4. Pour 140-180 g of peanuts into a dry baking dish and place in the oven for 10-15 minutes at a temperature of 160-180 degrees.
   
   
5. Let the nuts cool, then peel them off.
   
   
6. Pour 100 g of sugar into a saucepan or mug, put on medium fire. Stirring constantly, wait until the sugar melts to a caramel state.
   
7. When the mass turns brown and begins to boil, quickly pour it into the milk-sugar mixture. Stir properly.
   
   
8. Boil for 20-30 minutes.
   
   
9. Add 80 g of butter to the sherbet mass, let it melt and mix well until smooth.
   
   
10. Line a parchment baking dish and lightly grease it with 1 tablespoon of vegetable oil.
    
    
11. Spread the nuts evenly over the mold.
    
    
12. Pour the milk mixture into the mold in a thin stream, filling it up. Try not to pour all at once so that the nuts are evenly distributed throughout the dessert.
    
    
13. Leave the dish overnight in a cool place. In extreme cases, you can wait about 4-5 hours.
    
    
14. Carefully separate the parchment, cut the delicacy into pieces.
    
    

Video recipe for homemade peanut sherbet

If you want to see how to make peanut sherbet at home with this recipe, watch the following video. The video shows all the steps of preparation.

Homemade sherbet with nuts

• Cooking time: 1 hour + minimum 3 hours to set.
• Servings: 6-8.
• Calorie content (per 100 g): 394 kcal.
• Kitchen appliances and utensils: baking sheet or baking dish, parchment, saucepan, stirring spatula, mixer with dough attachments, sherbet dish, cling film, oven, stove, microwave.

Important! Freeze ice in advance and cool a glass (ceramic, metal) bowl in the refrigerator.

Ingredients

Step by step cooking

1. Cover a baking sheet with parchment, pour 150-200 g of nuts, put in the oven at 160 degrees. Fry them for 8-10 minutes, stirring occasionally.
   
   
2. Take out the nuts, cool and peel.
   
   
3. Pour 30-40 ml of water into a saucepan and add 130-150 g of sugar. Stir, heat over low heat until the sugar dissolves. Stir the mass.
   
   
4. When the sugar is completely dissolved, clean the sides of the saucepan with a spatula and add 25-30 g of honey or invert syrup to the mixture.
   
   
5. Bring the syrup to a boil, boil for 3 minutes. Reduce the heat so that the mass barely boils.
   
   
6. Add 300 g of condensed milk, a pinch of salt.
   
   
7. Stir well, bring to a boil over high heat.
   
   
8. Reduce heat and cook mixture until light brown, stirring vigorously.
   
   
9. After 10-12 minutes, when the caramel rises from the bottom, turn off the fudge.
   
   
10. Cool down the mass. To do this, take ice, put a chilled bowl on it and pour the mixture from the saucepan. Mix it up.
    
    
11. Beat the mixture with a mixer equipped with dough hooks. You need to beat until the consistency of the mass changes. The finished mixture should not stick to your hands.
    
    
12. Put the lipstick on the table, knead it with your hands.
    
    
13. Slightly heat the mass to 50 degrees. It is convenient to do this in the microwave: 2-3 visits for 15-20 seconds are enough. Power - about 700. Make sure that the mass does not melt and does not become liquid.
    
    
14. When the mixture is soft, stir in the nuts. Mix well so that the nuts are evenly distributed.
    
    
15. Cover the form for the future dessert with cling film, lay it out, tamping tightly. Flatten the top.
    
    
16. Cover with parchment paper and let cool for about 3 hours, preferably overnight.
    
    

Video recipe for making sherbet with nuts

Do you want to cook sherbet with nuts at home, but a recipe with a photo is not enough for you? Watch the following video, which shows how to make this dish and gives cooking tips.

How to serve and decorate the dish

• Such a delicacy, like other oriental sweets, for example, is usually served with tea. You can offer a dessert with cold milk, coffee, lemonade or sour juice (apple, orange).
• Together with sherbet, you can serve on the table shortbread home cooking, crackers. Please note that dessert is high in calories, so other dishes should be light.
• This sweet looks original in a vase with ice cream - cut the sherbet into small pieces and put it around the edges.

Decorating dessert is easy. Cut it into squares or small sticks, put on a flat plate. The edges of the dishes can be sprinkled with nut crumbs, decorated with a pattern of honey, mint leaves or cherries.

Did you know? To make the dessert look more original, it can be made in portions by placing it in curly cookie cutters for solidification. This method is suitable for both the first and second recipe.

• To peel roasted peanuts, place them in a metal bowl, cover with a lid or another bowl, and shake vigorously. The husk will come off by itself.
• You can also cook caramel in a pan, but it should be with a thick bottom and walls.
• The readiness of any nuts, except for walnuts, can be checked by the husk: if it cracks, easily leaves, it's time to turn off the fire.
• Keep a close eye on the readiness of the fondant - if it is digested, a burnt aftertaste may appear, and it will be difficult to add "filler". Liquid fondant will not harden.
• You can keep homemade nut sherbet before serving in the refrigerator or just a cool place.

Other preparation and filling options

• Nuts are actively used in oriental sweets. Try to make Turkish delight or delicious!
• Another beautiful oriental delicacy- This homemade marshmallow. It is made from fruits with or without nuts. Apple pastille is very delicate in taste.
• In homemade sherbet, you can add not only hazelnuts or peanuts, but also cashews, walnuts. Try also mixing them with raisins, chopped prunes or dried apricots. This will give the dish the original sourness.
• Try using nuts different types- so it will be even more unusual.

Homemade nut sherbet is delicious treat that will appeal to both children and their parents. This is one of the easiest and fastest oriental dishes to prepare, which quickly satisfies hunger and contains useful vitamins, fatty acid. Do you make these desserts? Share your recipes and culinary advice in comments!

Possessing a huge craving for everything sweet, but not cloying, I can’t help but put in a word about such a wonderful culinary product, recipe which you can easily prepare at home sherbet. IN sherbet recipes it can also be a drink, although, in my opinion, this is a real viscous oriental sweet, like fudge. For those who like the word sherbet- Let's take a look at the options at the same time.

We add crushed nuts of various kinds to each type of sweetness, starting with peanuts and hazelnuts, and ending with cashews and walnuts. All of them must be crushed in a blender, and if there is a desire, grind with a knife.

But I, for example, do not use too large nuts in general whole. Yes, technology can overdo it.

And all this charm must be placed in our syrup, immediately after the sherbet thickens, cooling it almost to the end and mix well. We shift to nice shape, lined with cling film and cooled to the end, place the form in the refrigerator. After cooling, freeing from the film, on the table.

Nuts can be washed before grinding if you have the feeling that they were not touched very much clean hands, but do not forget to dry the nuts on a towel and dry them completely in a heated frying pan. By the way, if they are slightly fried, it’s not scary, but even better for taste.

Sherbet recipe

According to the viscous recipe, all these dishes are of the same type in execution. Therefore, we will consider one in detail, and the rest of the recipes will consist of ingredients and, if necessary, supplemented.

strawberry sherbet

Components. Sugar - 1 kg, strawberry juice, lemon juice - 1 teaspoon.

If you have real juice in your kitchen, and not a diluted duplicate, great. Let's hope so. In another case, we take strawberries and squeeze a ripe and fragrant berry through frequent gauze. Or we take ice cream out of the freezer, wait until it melts, and make juice in the same way.

We put sugar in a bowl for cooking and pour a glass of juice without sediment. We put on a small fire until the sugar dissolves. Then we put it on a strong fire, remove the dark foam and wipe the edges of the dishes with a clean cloth dipped in cold water, removing hardened sugar so that the sherbet does not become sugared in the future.

We try readiness by dropping the syrup into cold water: if the syrup does not immediately dissolve and you can take it with your fingers, then the sherbet is ready, and we immediately remove it from the heat. If not, continue cooking and try again. Sometimes you have to try several times before you get what you want.

Sherbet at home

Cover the bowl with a damp towel and let cool slightly. We begin to interfere with the sherbet, which is in a warm state. Mix in one direction until you get a color change and a thick paste. When the color changes, add lemon juice while continuing to stir.

This is where nuts come into play. Having kneaded and cooled to the end, we get an unforgettable taste of oriental sweetness. And brain training!

Raspberry and cherry sherbets

Ingredients. Sugar - 1 kg each, juices - 3/4 cup each, fill the remaining quarter with water.

lemon sherbet.

Components. Sugar - 1.25 kg, water - 4 cups, lemon - 1 pc, vanillin - to taste.

Dissolve sugar in water over very low heat. When melted, rearrange on a strong fire and cook, removing scale. The syrup should get thicker than for other sherbets. Do not forget to remove the hardened sugar from the edges. We try for readiness, add vanillin and remove from the stove.

When the syrup has cooled down a bit, start stirring with a wooden spoon. When the pasta begins to turn white, gradually pour in the strained lemon juice, adding a little grated lemon zest to taste.

Sherbet

Chocolate sherbet

Composition. Sugar - 1.25 kg, water - 4 cups, bitter chocolate (cocoa) - 50 gr, vanillin to taste.

Cook as in the previous recipe. When the syrup is ready, add grated chocolate and vanillin. We remove scale from time to time. After removing from the stove, also knead until the color changes.

coffee sherbet

Components. Sugar - 1.25 kg, water - 3 cups, strong coffee - 1 cup.

First, dissolve the sugar in water, and then add a glass of coffee. If we get light color Add another teaspoon of coffee.

By the way, you can also do burnt sugar sherbet. According to the old scheme: 1.25 kg of sugar + water.

Next, put 250 grams of sugar in a frying pan, warm it up, but do not let it burn! And dilute with one glass of boiling water. Stir on the edge of the stove, and when the sherbet syrup is almost ready, pour it into the total mass. Next - along the knurled - a wet towel, etc.

And this cannot be called a definitive diagnosis. Eat rose petal sherbet. But, where can I get 250 grams of selected petals in winter? Let's wait for the summer.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Sherbet is the correct name for a popular oriental sweet. In Russia, they are used to seeing this dessert in the form of a dense fudge with nuts, candied fruits or fruits. In the east, it is represented by several types: from a drink to ice cream. The popularity of these sweets is that they can be prepared in a few minutes, and the ingredients can be bought at the store for little money.

What is sherbet

original recipe sweets has long been lost, and there are culinary disputes about the place of invention. According to some sources, the dessert came from the Ottoman Empire (present-day Turkey), according to another, it was brought to Europe by Marco Polo from China. Sherbet, sherbet, sorbet - variations of one word, but modern cooking defines them different variants sweet dish. They differ in the set of ingredients, method of preparation and consistency:

• sherbet (liquid sherbet) - a spicy drink made from fruit juice, spices, rose petals (in Europe they came up with a fizzy version with chemical flavors that lost its useful qualities);
• sorbet - popsicles similar to sherbet in taste, but in consistency - like a thick smoothie or ice cocktails with natural flavors;
• sherbet is called a hard candy, similar to sweet bars, made from nuts, dried fruits (dried apricots, prunes), candied fruits, condensed milk, spices.

The Arabic word sharba, from which sherbet and its derivatives originated, means "drink". In the East, it has been popular for more than a thousand years. The traditional composition of sherbet: wild rose, dogwood, grapes, rose petals with a set of different spices (cloves, cinnamon, ginger, etc.). Often it is served chilled with ice, but also hot. As a kind of tea, dessert retains its taste and vitamin benefits.

Sorbet or sorbet is a frozen sherbet: gooey soft sweet mass. This dessert is made from fruit puree, spices and pieces of fruit. One of the options for sorbet - not completely frozen mass is diluted with alcohol in small quantities and drunk. It is believed that such a drink stimulates the digestion of food, is a source of vitamins, minerals, and other useful substances.

The most popular delicacy in the former USSR and now, the sherbet dessert is considered a kind of candy. If you master cooking, then at home you can safely experiment with recipes. For the base of sherbet, molasses, condensed milk, milk, sugar and fillers (nuts, fruits) are required. The main thing is not to abuse such sweets, because of the many varieties of dessert, this one is extremely high in calories.

Benefit and harm

In ancient times, all varieties of dessert were considered healthy, sherbet was attributed to the properties of a love drink, and sorbet was eaten as a digestive stimulant. Modern medicine notes that any kind of sweetness, if it is made from natural products without violating technology, in moderation has undeniable benefits. Sherbet is useful because:

• normalizes the functioning of the cardiovascular system;
• improves eyesight;
• stabilizes the work of the kidneys and liver;
• improves the proper absorption of sugar and calcium;
• improves sexual function in men (this is facilitated by the sherbet dessert with a lot of nuts).

As is often the case with delicious foods or dishes, in addition to the benefits and gastronomic pleasure, sherbet is a danger to a certain category of consumers. The harm of sweets directly follows from its composition. Approximately 400 kcal comes out per 100 grams of product. Overeating provokes obesity, the possible development of diabetes, hypertension. Sherbet dessert is contraindicated for people with impaired thyroid, liver, kidney functions, pregnant women, and allergy sufferers. It must be remembered that a lot of sugar is harmful for teeth and gums.

sherbet recipe

The number of dessert recipes tends to infinity: each housewife or chef brings something of their own to the classic composition. Explore popular basic sorbet recipes to indulge your loved ones with a new dessert. Most of the ingredients are already in the kitchen, and the rest will be inexpensive. It will take a little time to prepare the dessert (if you really want to, you can eat sherbet sweets even when they are not frozen).

drink recipe

• Cooking time: 15 minutes.
• Servings: 1 person.
• Calorie content: 123 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

Liquid sorbet is also called "Turkish sherbet". This drink can be changed at will by varying the composition of the ingredients. Classic recipe known since ancient times, such sherbet perfectly cools in hot weather. Vitamins of fresh berries and fruits restore the balance of nutrients in the body. The only peculiarity is that the dessert is very sweet.

Ingredients:

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

Cooking method:

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

Classic recipe with peanuts

• Cooking time: 120 minutes.
• Servings: 10 persons.
• Calorie content: 450 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: medium difficulty.

This classic dessert - white sherbet (or cream) - is familiar from childhood. Modern candy stores are filled with its varieties, but the favorite will remain home version dishes. So you can be sure of the quality of the ingredients, the balance of sweetness, and decide for yourself how many nuts will be in the dessert. This sherbet is much more useful than store-bought counterparts, which add artificial stabilizers and dyes.

Ingredients:

• fresh small peanuts - 1 cup;
• milk or cream - 1 glass;
• sugar - 3-4 cups;
• butter- 1 tbsp. l.

Cooking method:

1. Pour milk into a non-stick saucepan and add half a glass of sugar.
2. Cook the mixture over low heat for about half an hour, stirring constantly so that the sugar does not burn.
3. Roast the peanuts in a pan for a few minutes to loosen the skins.
4. Return the shelled nuts to the pan and cover with the rest of the sugar.
5. Turn off the stove immediately, as the sugar will quickly turn into caramel.
6. Add the resulting peanuts with sugar to milk and continue to cook for about 1 hour.
7. Put butter into the mixture.
8. After cooking, pour the resulting mass into a mold (preferably use parchment paper as a substrate).
9. Put the form in the cold. You can put the dessert in the refrigerator, but before that, cool a little.
10. Serve the dessert cut into small pieces.

• Cooking time: 30-60 minutes.
• Servings: 10 persons.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

The presence of nuts in this dessert enriches it with linoleic acid, biotin, vitamins A, E and PP, vegetable fats. Raisins are good for gums and teeth, improve the condition of the lungs, nervous system, and improve mood. The presence of honey in the recipe will bring additional benefits (if the product is natural). If you care about the figure, be careful, because of the high calorie content, dessert can provoke the appearance of extra pounds.

Ingredients:

• condensed milk - 1 can (300 grams);
• sugar - 2 cups;
• butter - 1-2 tbsp. l.;
• honey - optional;
• a mixture of nuts (peanuts, cashews, hazelnuts, etc.) - 100 grams;
• raisins - optional.

Cooking method:

1. Mix condensed milk, butter and sugar in a saucepan.
2. Put on the stove and boil for about 30 minutes over low heat until the mass thickens. If you want to use honey, add it to a thick mass and cook for another 10 minutes without stopping stirring.
3. Pour the nuts with raisins into the prepared mixture and pour everything into a mold, or put these ingredients into a prepared container and pour over the mass on top.
4. Allow the mixture to harden in the cold. After that, you can serve.

Chocolate

• Cooking time: 60 minutes.
• Servings: 10 persons.
• Calorie content: 500 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: difficult.

Chocolate dessert sherbet will require some culinary skills. It is important to remove the mass from the heat in time to get the desired consistency. The use of a cooking thermometer is recommended. If it is not at hand, then you will have to constantly monitor the elasticity of the mass, it should become moderately viscous, but not harden. Ready meal will be a worthy competitor to restaurant desserts.

Ingredients:

• milk - 1 glass;
• sugar - 2 cups;
• butter - 1-2 tbsp. l.;
• vanilla sugar - 15 g;
• cocoa powder - 75 g.

Cooking method:

1. Mix sugar, milk, cocoa in a saucepan.
2. Bring the mixture to a boil over medium heat, stirring constantly.
3. Reduce fire to minimum.
4. Boil to a temperature of 115 degrees (cookers call this state a “soft ball”). It is important at this time not to interfere with the mass.
5. Remove the pan with the future sherbet from the stove.
6. Add butter, vanilla sugar to it.
7. Let it cool down a bit.
8. Vigorously beat the mass with a whisk for about 5-7 minutes.
9. Pour mixture into prepared pan, cool completely.
10. Cut dessert into portions and serve

Sherbet ice cream

• Preparation time: 6-8 hours of freezing.
• Servings: 3-4 persons.
• Calorie content: 125 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Ice cream sherbet (sorbet) is the exact opposite of the classic dessert of the same name. The composition does not contain a huge amount of calories, the dish can be eaten even not frozen, it does not take much time to cook (but freezing takes several hours). If use fresh berries or fruits, then the sorbet will be not only tasty, but also useful.

Ingredients:

• fresh or thawed berries - 500 g;
• orange - 1 pc. (average);
• powdered sugar - 2 tbsp. l.;
• toppings, additives ( coconut flakes, syrups, candied fruit) - optional.

Cooking method:

1. Mix all ingredients in a saucepan until smooth.

Discuss

Sherbet - what is it and how to cook it correctly, benefits and harms, step by step recipes with photo

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