The word "sherbet" has many meanings in cooking. This is not only everyone’s favorite oriental sweet with nuts, similar to, but also a traditional soft drink in Eastern countries. This name also hides a type of fruit ice cream, which is sometimes called sorbet.

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

Recipe for classic sherbet with nuts

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

To do this you will need:

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

A homemade sherbet recipe looks like this:

1. We begin cooking by pouring the milk into any convenient container (for example, a ladle or pan) and placing it on a low flame;
2. Add granulated sugar and mix well. It is necessary to stir the milk regularly so that it does not burn or run away. Keep the milk-sugar mixture on the gas until it turns brownish;
3. After this, add the slightly melted butter and stir the mass well;
4. When the mixture becomes homogeneous, add fried nuts to it. You can use store-bought ones or carry out the frying process yourself. To do this, place raw nuts in a dry, clean frying pan and fry over low heat for 15 minutes, stirring occasionally. The readiness of the product is determined by the condition of the husk - if it is dry and cracking, then the peanuts are ready;
5. Carefully pour the resulting mass into the mold and place it in the refrigerator to harden for 4 hours.

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

Sherbet in Turkish style

Sherbet is also a refreshing drink that is very popular in eastern countries. It is made from berries or fruits and can come in a variety of flavors. Let's look at one of the instructions for preparing this “liquid dish”.

You will need:

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

Making Turkish sherbet:

1. We thoroughly wash the berries, place them in a saucepan and fill them with cold water;
2. Place the container on gas, wait until the liquid boils, reduce the flame and cook the berries for 20 minutes, then strain the raspberry water into a separate bowl. Raspberries will have to be adapted for another dessert or baked goods. It won't be needed here anymore;
3. Pour granulated sugar into the berry water, bring it to a boil again and cook over medium heat for 10 minutes, periodically removing the foam;
4. Let the resulting raspberry syrup cool, then add cold milk to it;
5. Place any amount of ice cream in a bowl or glass (ice cream is best) and fill with milk and berry syrup.

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

Sherbet ice cream recipes

Currently, this delicacy can be bought in almost any store, but you can easily make it in your own kitchen. Sherbet ice cream is very easy to prepare, and a variety of combinations of ingredients will help you create your ideal taste.

Simple berry recipe

Required ingredients:

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

How to make sherbet:

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

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

Currant sorbet

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

Product composition:

• Red currant – 300 g;
• Water – 70 ml;
• Powdered sugar – 100 g.

Cooking plan:

1. To quickly and easily prepare sorbet, slightly freeze the currants;
2. Pour in a little water and chop the berry;
3. Add the remaining water and add powdered sugar. Mix everything well;
4. Pour into a convenient freezer container and freeze for at least five hours. Stir every half hour;

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

Banana and apricot sorbet

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

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

This sherbet is very easy to make at home:

1. Pour the specified amount of water into a saucepan, dissolve granulated sugar in it, put it on gas and bring to a boil;
2. We cut the peeled bananas into pieces, remove the pits from the apricots and cut the pulp in half;
3. Place the fruits in a blender bowl and beat them into a fluffy, homogeneous mass;
4. Pour in the sugar syrup, turn on the device again and continue beating;
5. Place the apricot-banana mixture in a container and put it in the refrigerator for 12 hours, while opening it every hour and stirring;
6. We run the frozen fruit ice in the blender again. This will give the finished delicacy even more tenderness and airiness;
7. After this, freeze the mixture again for a couple of hours, also stirring occasionally. Eventually it should look like crushed ice;

We transfer the finished sorbet into bowls and decorate each with a sprig of mint and fruit pieces. You can use any other fruit for cooking, such as oranges.

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

Video: Homemade sherbet recipe

Ice cream is everyone's favorite sweet treat. Neither adults nor children can refuse this dessert. Today, supermarkets offer a wide selection of ice cream, and how difficult it is to resist the sight of chocolate, vanilla, and strawberry delicacies. Most often, behind a beautiful bright label that attracts the eyes of buyers, there is an incomprehensible cold mass hidden. And after you look at its composition, it becomes completely bad from the abundance of preservatives, vegetable fats and fruit substitutes.

So what, you ask, should we do? The answer is obvious: make your own sherbet ice cream. Many people think that the recipe for its preparation is unusually complex and requires enormous culinary experience and knowledge. Not at all. We will try to dispel this stupid myth today. From this article you will learn simple recipes for preparing a healthy and incredibly tasty dessert.

Before cooking, stock up on a number of products: assorted berries 0.5 kg (can be frozen), coconut flakes, orange juice (200 ml), powdered sugar and walnuts (50 g).

Mix the juice with defrosted berries and powdered sugar. Grind the nuts in a special mortar and add to the berry mixture. Add it there (to taste). Beat everything in a blender or mixer until a homogeneous thick consistency, then pour the contents into molds or bowls and freeze for 7 hours. During this time, you need to mix the sorbet ice cream well several times.

Banana-pineapple treat

Ingredients: canned or fresh pineapples approximately 50 g, three bananas, vanillin, pine nuts (100 g), a spoon of any syrup.

Cut the bananas into small cubes and place in the freezer for 4 hours. We cut the pineapples, peel the nuts and blend together with the frozen bananas in a blender. Then pour in a little syrup and add vanilla. Decorate the resulting sorbet ice cream with mint or chocolate chips.

The next recipe is with champagne. Treat yourself to this magnificent culinary masterpiece.

step-by-step preparation

Take 500 g of fresh blackcurrants, sugar and a glass of champagne. Make syrup from granulated sugar and water. When it has cooled, pour it over the washed and stemmed currants. Place the mixture in a blender along with champagne. Freeze the finished alcoholic sorbet and serve with strawberries and cream. You can experiment with additives at your discretion. For example, some people use raspberries, cherries, and peaches. If you are preparing sorbet ice cream for children, then instead of alcohol, pour in milk or delicious fruit syrup, season with cashews and chocolate - you will simply lick your fingers!

With the addition of various ingredients, this is an excellent natural and safe product. It does not contain harmful chemical components, dangerous GMOs or artificial colors. As you understand, it is easy and quick to prepare. By the way, it can be made with kefir, heavy cream and any alcohol (for adults). It all depends on imagination and desire. Bon appetit and good health!

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 cook!

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. Beat 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 juices in a separate clean jar, and coarsely grate all the zest from the skin and place in 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. Place on medium heat and cook for one and a half hours.
10. Add sugar and cook for another quarter of an hour. Remove from heat and cool slightly.
11. Strain the sweet syrup from the zest through a sieve and place in a separate flat bowl-plate, arranging 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.

An amazingly 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 is called an oriental sweet - creamy fudge with a lot of peanuts and other nuts, as well as fruit ice cream, in addition to 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 an 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 or 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 the dessert, berry and fruit purees, juices, sugar syrup and many other additives are used, including alcohol, egg whites, 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, the fruit mixture 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 replaces 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.

Reading time: 3 minutes. Published 05/27/2011

Let's cook all summer sherbet ice cream without knowing troubles! The long-awaited summer is coming and the question begins to torment me - how to put something like this in my mouth, so that it is tasty and easy and does not take long to cook. And also to keep it cool, mmmmmm.....

Well, here is such a recipe! The recipe is elementary, everything is simple and instantly prepared, put in the refrigerator and eaten in moments of joy and more. And for those who like to beautifully serve a dish on the table, today is definitely a holiday, because we will be serving our fruit sorbet in different versions.

Sorbet recipe:

• 800 g of summer berries, available or from a frozen mixture;
• Orange juice - 1 piece (you can take lemon);
• Agave syrup or honey – 2-3 tablespoons;
• Flowers, thyme, mint or basil leaves, nuts - for decoration.

Grind the berries in a blender with syrup, lemon juice and vanilla bean until smooth. Place in a large bowl and place in the freezer for several hours until completely frozen.

Using exactly the same technology, but adding the appropriate fruits, berries or even vegetables, you can make strawberry, banana, orange, tangerine, peach, apple, raspberry and lemon sorbet. Personally, due to my unhealthy love for this fruit, I liked mango sorbet the most. It wouldn’t be out of place to say that I also added walnuts or coconut flakes to it. Thus, one can put sherbet production on stream for all guests.

For those who love beautiful design no less than the wonderful taste of healthy food, I offer this original design to choose from. The first option is that you use citrus fruits as cups. fruit sorbet. Everything ingenious is elementary: we cut, for example, an orange into two unequal parts. We completely clean the larger part of the pulp with our hands and put our ready-made sherbet into the prepared cups. Before laying out the ice cream, you can carve the edges with a knife as shown in the photo. If you have cute little flowers on hand, or any country flowers, take a few petals or flowers and decorate each cup.

The second option is simple as hell. You simply put the sorbet on a plate with a special spoon under the ice cream, pour a drop of syrup on top or sprinkle with nut crumbs and decorate with any berries and sprigs of mint or basil.

And finally, the third, my favorite option - we make a work of art from our fruit sherbet, namely, a lovely ladybug. From black and white raisins we put an image of a ladybug on top lemon sorbet(as an example). We decorate our ladybug with sprigs of beautiful flowers or mint.