It's rare to meet a person who doesn't like ice cream. This is understandable; what better treat in hot weather than delicious ice cream. Nowadays there is a huge selection in stores various types this treat. But you can try to cook it yourself. We will help you with this and tell you how to make Sherbet ice cream at home. This type of cold dessert differs from the same creme brulee ice cream recipe in that it is prepared without milk. It is based on fruits and berries. That is why it comes out especially light, which is so important in the heat.

Ingredients:

• assorted berries - 0.5 kg;
• orange - 1 pc.;
• walnuts - 50 g;
• sugar - 80 g;
• coconut flakes.

Preparation

If you are using frozen berries, you need to remove them from the container in advance. freezer so that they thaw gradually at room temperature. Turn sugar into a coffee grinder powdered sugar. Squeeze the juice from the orange. Add powdered sugar and berries to it. Chop the nuts and add to the rest of the ingredients. Let's pour it in there and coconut flakes. Now beat it all well with a blender or mixer, pour it into molds and put it in the freezer. A prerequisite: after about every hour, you need to take out the molds and mix our future ice cream so that we don’t end up with ice sherbet, because we didn’t use any artificial additives. Before the ice cream is completely ready, it should stand in the freezer for 7-8 hours.

Ice cream “Banana-pineapple sorbet”

Ingredients:

• bananas - 3 pcs.;
• canned pineapple- 50 g;
• pine nuts - 100 g;
• vanilla sugar- 1 sachet;
• banana liqueur - 1 teaspoon.

Preparation

Cut the banana pulp into cubes Place in a plastic container and place in the freezer for about 5 hours. Soak the pine nuts for about 5-6 hours in cold water, then we clean them. Cut the pineapples into small cubes. Grind nuts with frozen bananas in a blender, add pineapples, banana liqueur and vanilla sugar. Mix everything well and put it in the refrigerator for half an hour. Before serving, ice cream can be decorated with nuts and banana slices.

It is worth saying that you can also make fruit ice at home, using berries and fruit juice. Everything is tasty, natural and healthy, just like sorbet.

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 include oriental delicacies prepared on the basis nut nougat(they are also called sorbet), and 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.

Classic berry sherbet

You will need:

• berries (any, but it’s better to use sweet and sour combinations, for example, currants and apples or strawberries and cherries);
• blender (better - one with a thicket;
• bowl for freezing.

As you can easily guess from this list, the recipe for the dish is extremely simple: beat the berries in a blender until homogeneous mass, then transfer to a bowl and place in the freezer for 4 hours. During this time, you need to take out the bowl several times to mix the mixture - this will achieve a uniform consistency of the dessert. When it has completely hardened, you can serve it by scooping it into balls using an ice cream scoop and garnishing with a sprig of mint. Mint is a traditional addition to sorbet, which not only provides an attractive contrasting color, but also adds a zesty, fresh note to the dish.

You can adjust the taste of the dish using simple ingredients: lemon acid adds sourness to the fruit and berry mixture, while honey and sugar add sweetness.

Advice! You can also use frozen foods to make sherbet, but in this case you need to let the berries drain a little - this will make the dessert less watery and more rich.

This is simple basic recipe. The taste of the dish will vary depending on the fruits and berries used. But to make it more rich, you can try other versions of this delicacy.

Strawberry sorbet with yogurt

The recipe for this dish is just as simple, the only difference is that you need a little more ingredients:

• strawberries - 300 g;
• sugar - 100 g (or honey - 70 g);
• yogurt - 250 ml;
• lemon - 1/2 pcs.

Rinse the strawberries thoroughly and drain the water to remove excess liquid. Add sugar and beat it with a blender until smooth. Remove the seeds from the lemon and squeeze out the juice - add to the strawberries. Lastly, add the cooled yogurt and mix thoroughly (or beat for 10-12 seconds on a pulsating mode). Then pour the mixture into a bowl and place in the freezer. Take it out once an hour, mix it carefully and return it to its place after a few hours, it will cool down, such sherbet can be served.

Advice! Today it is not difficult to find special ice cream molds with removable handles on sale - they can also be used for making sherbet, which, after hardening, will be immediately ready for serving.

Sherbet with champagne

A dessert with an original, refined taste will be the perfect end to a festive dinner. An additional advantage of this dessert is that the recipe is not at all labor intensive. The most difficult thing is preparing the berries. But this can be done in advance. So, we will need:

• pitted cherries - 750 g;
• champagne - 250 ml;
• sugar - 160 g;
• lemon or orange zest - 2 tbsp. l.;
• water - 350 ml.

Pour water over the cherries and beat with a blender (if the cherries are frozen, you won’t need water - the berries will be juicy anyway). Add sugar, zest and champagne, mix thoroughly with a spoon, but you can also use the pulsation mode on a blender. When the mass becomes homogeneous, transfer to a tray with a lid and place in the freezer for several hours until hardened. The mixture must be stirred once an hour. When serving, garnish with fresh berries.

Advice! Try making this dessert, but with strawberries or blueberries - the result will be no worse.

Lightweight and fast summer dessert- this is something that will delight both children and adults.

This is the most delicious of the known soft, refreshing, cooling desserts. He will not leave anyone indifferent!

In addition to oranges, the base of sorbet ice cream must include milk or dairy products. But orange sorbet is made without adding dairy products. We offer you recipes for orange sherbet and sorbet, and decide for yourself what to prepare!

Grocery list:

• Orange zest - 1 tablespoon,
• Sugar – 1 glass,
• Freshly squeezed orange juice - 2 cups,
• Lemon juice - 3 tablespoons,
• 2/3 cup heavy cream,
• 2 tablespoons liqueur.

Cooking process:

1. Whisk orange zest with sugar.
2. Slowly pour in the orange and lemon juice, whisking continuously until the sugar dissolves.
3. Strain the resulting mixture through a sieve.
4. Add liqueur to the mixture and mix well.
5. Place the seeds in the freezer for 30 minutes.
6. Whip the cream to stiff peaks and then add the cooled mixture of juices and sugar.
7. Pour the semi-finished sorbet into molds or pour into a container and place in the freezer for at least 3-4 hours.

Set of food ingredients:

• fresh oranges – 1 kg,
• lemon (lime) fresh, ripe – 200 g,
• powdered/granulated sugar – 300 g + 50 g (in zest),
• vanilla sugar in powder – 50 g,
• whites from 4 fresh large chicken eggs,
• citrus liqueur – 50 g,
• spring water (mineral) without gas – 150 ml.

Step-by-step preparation steps:

1. Beat the whites with a blender or mixer into a stiff, thick foam.
2. Wash fresh oranges and lemons (limes). Without peeling, cut all citrus fruits into halves and, using an electric juicer, squeeze the juice out of them.
3. Mix orange and lemon juice in a separate clean jar, and coarsely grate all the zest from the skin and transfer it to a separate bowl.
4. Add half of the prepared sugar (in powder/sand) and all the vanilla powder to the juice. Stir and pour in the prepared liqueur. Mix again.
5. Add, slowly pouring in a stream, the liquid juice component into the whipped whites, not forgetting to beat the mixture with a blender (mixer) at the slowest power and speed of the device. The mass should be homogeneous and thin.
6. Pour the resulting cream mixture into a small container with high sides and place it in the freezer for two hours. During this time the mixture will begin to harden.
7. Remove it from the freezer, add the rest of the sugar and beat quickly using a blender or mixer.
8. Place the mixture back in the same place in the freezer for 4 hours until it is completely set.
9. Place the coarsely grated orange zest into a saucepan and add water. To put on medium heat and cook for an hour and a half.
10. Add sugar and cook for another quarter of an hour. Remove from heat and cool slightly.
11. Strain sweet syrup from the zest through a sieve and place in a separate flat bowl-plate, arranging it in small piles. Place on the refrigerator shelf. Then put it in a separate bag and also throw it in the freezer.
12. Serve orange sorbet in portioned bowls, flavored with pieces of sugar zest.

Marvelous delicious dessert and the easiest way to prepare it.

List of food ingredients:

• fresh oranges – 600 g,
• still spring water or mineral water – 500 ml,
• powdered/granulated sugar – 450 g.

Step-by-step instructions for preparing sorbet:

1. Cut fresh oranges into halves.
2. Squeeze juice from each orange half using a citrus juicer, preferably an electric one.
3. Coarsely grate the zest from the peeled oranges and place in a bowl.
4. In a small saucepan, mix sugar and water and boil. Sugar should completely dissolve in water. Cool just a little.
5. In a separate bowl, combine sugar syrup With orange juice and grated zest. Stir and let stand for a quarter of an hour.
6. Strain the resulting mixture through a sieve.
7. Pour the strained mixture into a sealed container and place in the freezer for 2 hours.
8. After removing the container with the sorbet being prepared from the freezer, mix thoroughly, beating with a mixer (blender), thereby breaking the ice edge that forms. Place the orange sorbet back in the freezer for two hours.
9. Repeat this procedure three more times, and then you can eat, dividing the yummy food into portions.

When serving, sorbet prepared according to this recipe can be supplemented with candied pieces of orange or its zest, fresh mint leaves, and chopped almond kernels.

A sweet cold dessert made from fruit puree and sugar syrup - the oldest prototype of modern ice cream and many oriental sweets.

The cold drink, made from fruit and honey, was called both sorbet, sherbet, and sherbet until the early twentieth century. Wikipedia says "sherbet" is a misspelling. However, this word is widely used . Now with sherbet called oriental sweetness– butter fudge with big amount peanuts and other nuts, as well as fruit ice cream, other than fruits and berries, containing milk, cream or yogurt.

Sorbet (sorbet) - came to us from French cuisine. At first, sorbet was served only in liquid form. It was a cold and sweet fruit drink prepared according to oriental recipe. Then they began to mix it with ice, and then they invented many delicious frozen desserts: ice cream, melorin, sorbet, sherbet, fruit ice, granita. Fruit ice, granita and sorbet do not contain milk and vegetable fats. They differ only in the method of preparation and consistency. Recipes for sherbet and melorin include fat. Sherbet contains milk fats, and melorin contains vegetable fats.

Sorbet occupied a separate niche among varieties of ice cream. In fact it's ice cream that contains neither milk or cream. When making dessert, berry and fruit purees, juices, sugar syrup and many other additives are used, including alcohol, egg white, honey and herbs.

Sorbet contains quite a lot of carbohydrates, but does not contain any fat. This makes it a low-calorie product, unless large amounts of sugar, chocolate and nuts are used during preparation. The calorie content of sorbet depends on its composition and ranges between 50 and 180 kcal per 100 g.

Composition and basic cooking rules

To obtain a delicate, light and airy consistency, sorbet must be prepared correctly.

First, sugar syrup is boiled and fruits and berries are pureed. All components are cooled. Some fruits (apples, pears) are recommended to be cut into pieces, frozen, and then blended. The products are mixed and cooled like ice cream. You need to periodically look into the freezer and stir the sorbet as soon as the layer at the edges of the mold freezes. As a rule, this should be done every 30–40 minutes. Stirring prevents the formation of large ice crystals and makes the consistency uniform and fluffy.

Of great importance is the ability to correctly use natural ingredients in the recipe, which help maintain the texture and shape of the finished product. These include:

• natural preservatives;
• natural stabilizers.

Main preservative for sweet products – sugar. Sugar syrup helps to store the product longer and maintain its shape. Sorbet contains approximately twice as much sugar as ice cream. A dessert based on sweet fruits and berries requires less sugar syrup. But if there is too little sugar, then fruit mixture It will freeze into ice and lose its airiness and softness. If there is too much sugar, the mass may not freeze properly.

It is necessary to strictly follow the proportions of the proven recipe. A smoother and more delicate texture of the product can be achieved by replacing part of the sugar (about 10 percent) with invert sugar syrup.

Stabilizers are necessary when using large amounts of liquid in a recipe. For example, when the basis of the dessert is not puree, but juice or compote. Natural stabilizer – egg white. The egg white must be whipped into a soft foam and added to the mixture halfway through the freezing process. Whipped protein not only prevents separation, but also adds volume and fluffiness to the finished product. For one kilogram of base, one whipped egg white is enough.

Pectins help maintain the consistency of sorbet. Many fruits and berries, such as apples, bananas, apricots, currants and cherries, contain a lot of natural pectin. In puree, its quantity is sufficient to maintain the desired structure of the cold delicacy.

Sorbet with alcohol is a treat for adults. By adding alcohol, the freezing time increases, and the product becomes softer and more aromatic. Any recipe can serve as the basis, only part of the juice or sugar syrup is replaced with alcohol. Sweet liqueurs are added to syrup when preparing sorbets from sour berries or citrus fruits. Sparkling wine replace part of the juice in sorbets made from sweet fruits and berries: pears, bananas, raspberries and grapes. Cognac, brandy and other strong drinks go well with apples, plums and cherries.

Recipes

The simplest sorbet is not difficult to prepare. You just need to chop fruits rich in pectin, add sugar syrup, beat the mixture in a blender and freeze, stirring occasionally. Excellent results are obtained by combining apples with lemon and banana with blackcurrants in a ratio of 10:1.

As you develop the skill of creating refreshing desserts, recipes can become more complex. For example, you can add small pieces of fruit and whole small berries during the freezing process.

It's rare to meet a person who doesn't like ice cream. This is understandable; what better treat in hot weather than delicious ice cream. Now in stores there is a huge selection of different types of this treat. But you can try to cook it yourself. We will help you with this and tell you how to make Sherbet ice cream at home. This type of cold dessert differs from the same one in that it is prepared without milk. It is based on fruits and berries. That is why it comes out especially light, which is so important in the heat.

Sherbet ice cream - recipe

Ingredients:

• assorted berries – 0.5 kg;
• orange – 1 pc.;
• walnuts – 50 g;
• sugar – 80 g;
• coconut flakes.

Preparation

If you use frozen berries, you need to remove them from the freezer in advance so that they thaw gradually at room temperature. Turn sugar into powdered sugar in a coffee grinder. Squeeze the juice from the orange. Add powdered sugar and berries to it. Chop the nuts and add to the rest of the ingredients. Add some coconut flakes there too. Now beat it all well with a blender or mixer, pour it into molds and put it in the freezer. A prerequisite: after about every hour, you need to take out the molds and mix our future ice cream so that we don’t end up with ice sherbet, because we didn’t use any artificial additives. The ice cream should remain in the freezer for 7-8 hours until it is completely ready.

Ice cream “Banana-pineapple sorbet”

Ingredients:

• bananas – 3 pcs.;
• canned pineapples – 50 g;
• pine nuts – 100 g;
• vanilla sugar – 1 sachet;
• banana liqueur – 1 teaspoon.

Preparation

Cut the banana pulp into cubes Place in a plastic container and place in the freezer for about 5 hours. Soak the pine nuts in cold water for about 5-6 hours, then peel them. Cut the pineapples into small cubes. Grind nuts with frozen bananas in a blender, add pineapples, banana liqueur and vanilla sugar. Mix everything well and put it in the refrigerator for half an hour. Before serving, ice cream can be decorated with nuts and banana slices.

It is worth saying that you can also cook it, and from berries and fruit juice. Everything is tasty, natural and healthy, just like sorbet.