- (often also sherbet). An illiterate trade name for dairy and fruit sweets mixed with nuts and pressed into briquette loaves. For example, there are milk sorbet, chocolate sorbet, fruit berry sorbet, etc. The reason for ... Culinary vocabulary

- (Arabic). 1) Turkish soft drink made from lemon juice, sugar, pink and lemon water, consumed with ice. 2) in Italy popsicles. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. ... ... Dictionary of foreign words of the Russian language

Sherbet, sherbet, husband. (Turkic serbet from Arabic). An oriental soft drink made from fruit juices with sugar; fruit syrup. "Around the slaves, meanwhile, they wore fragrant sherbet." Pushkin. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 ... Ushakov's Explanatory Dictionary

SHERBET, ah, husband. 1. An oriental fruit drink. 2. Confectionery product is a dense mass of fruits or coffee, chocolate and sugar, usually with nuts. Ozhegov's Explanatory Dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 ... Ozhegov's Explanatory Dictionary

Male, Turkish, Romanian, water with jam, sweetened water. Sherbet vendors walk the streets. Dahl's Explanatory Dictionary. IN AND. Dahl. 1863 1866 ... Dahl's Explanatory Dictionary

Present, number of synonyms: 5 dish (133) dessert (12) ice cream (13) ... Synonym dictionary

SHERBET- (Arabic), 1) a soft fruit drink among the peoples of Western Asia; 2) a sweet dish a thick mass of chocolate, coffee, fruits, nuts and sugar ... Ethnographic Dictionary

sherbet- (Arabic), 1) a soft fruit drink among the peoples of Western Asia; 2) a sweet dish - a thick mass of chocolate, coffee, fruits, nuts and sugar ... Encyclopedia "Peoples and Religions of the World"

sherbet- I. SORBET, SHERBET a, m. Sorbet m. Fruit icecream. Ganshina. [Doreena:] And over and above my pay, you will have to give me sorbets, cafes, sugar, tea, good chocolate with vanilla, Seville and Brazilian tobacco; and at the very least, two gifts ... ... Historical Dictionary of Russian Gallicisms

- (often also "sherbet"). An illiterate trade name for dairy and fruit sweets mixed with nuts and pressed into briquette loaves. For example, there is “milk” sorbet, “chocolate” sorbet, “fruit berry” sorbet, etc. ... ... Great Encyclopedia of Culinary Arts

Books

• Sherbet, Kartaev Pavel. A traditional drink in the countries of the East, made from wild rose, dogwood, rose or licorice and various spices. Nowadays, culinary experts call special types of refreshing sherbet ... audiobook
• Baklava, sherbet and other oriental sweets. , Bratusheva A., otv. ed .. The world of the East, refined, fabulous, covered with legends, is always attractive for its secrets and secrets. Oriental sweets have become one of these secrets. How to resist the innumerable ...

Views: 2845

In a decent establishment, in addition to varied and tasty food, not excluding various strong drinks, of course, there are drinks not only to “wet the throat”, but also just to quench your thirst. Our restaurant is no exception. We offer for your judgment a wonderful drink, the homeland of which is Azerbaijan. It is called sherbet... In Russia, for some reason, the word "sherbet" is also understood as an oriental one, but sweetness. In fact, the word "sherbet" comes from the Turkish word "Şerbet", which, in general, means " drink". Azerbaijani sherbets are light sherbets that play the role of refreshing drinks or drink in local cuisine for pilaf and meat dishes. They are very popular, even rather the most popular non-alcoholic beverage. Sherbet is prepared from various fruits and other plants, spices, which nature is rich in Azerbaijan, - rose, pomegranate, mulberry (mulberry), rose hips, dogwood, dates, cherries, quince, lemons, mint, basil, sumac, sorrel, etc. ., etc., and even milk, you can go on for a long time. In general, a delicious soft drink prepared according to ancient traditions from the tales of “1000 and One Nights”. The only thing that is a little sad is that this wonderful drink does not store well, even in the refrigerator. As in the old days, sherbet is not prepared in reserve, but they try to prepare it before use.

We will need:

Lemons - 5-6 pcs.,
... water - 2 l,
... sugar - 2 cups
. Imeretian saffron- 0.5 tsp (or on the tip of a real saffron knife),
. cilantro seedsor basil - a pinch.

The recipe is simple.

We wash the lemons and remove the zest from them (yellow skin surface). Heat water in a suitable saucepan until it boils.
Cut the zest into small cubes.
Remove the pot with boiling water from the heat and add crushed zest and a pinch of cumin (I like it this way) or the same amount of basil seeds to it. Cover the pan with a lid and leave to infuse for 3-4 hours.
Squeeze juice from lemons.
In a small container, for example, a glass, we insist the saffron (pour hot water, cover with something and leave for 10 minutes). The infusion is used exclusively as a dye (absolutely natural) to give the drink an amber color.

Add lemon juice, sugar and saffron infusion to the infusion with lemon zest, stir the contents of the pan until the sugar dissolves, then filter the infusion.
Cool the resulting sherbet (and this is it).
It's also a good idea to prepare lots of ice cubes in advance.
When serving, half-put ice in the sherbet container, pour over with a drink and serve.
Wonderful aromatic and tasty natural drink.

Sherbet is a favorite sweetness from childhood along with kozinaki and halva. Every time passing by the department where oriental sweets are sold, many ask themselves the question, what is sherbet made of?

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

Hard oriental sherbet Soft oriental sherbet European fruit sherbet.

Let's take a look at how to prepare each of them.

Hard 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 glasses 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. Pour 100 g of sugar into a saucepan with a thick bottom and add water, put on fire. When the syrup boils, add the rest of the sugar. After 5 minutes add butter, milk powder and nuts, remove from heat.

On a prepared baking sheet, covered with parchment and oiled, you need to very quickly spread the sweet mass over the entire area, since the nut dessert quickly solidifies. That's all! Enjoy your tea!

Mild oriental sherbet

This dessert turns out to be very soft and tender. For him, you need to prepare the following 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 ready-made sweet mixture in molds and send to the refrigerator to freeze. The sherbet is ready!

Fruit sorbet

Everyone will love this dessert on hot summer days. It is quite capable of replacing store-bought ice cream. And preparing this dessert is very simple. You need to take 0.5 kg of berries and fruits according to the season, remove the seeds, tails and peel, beat until puree is obtained, add sugar and lemon juice to taste (the proportions depend on the selected berry and fruit base). Pour the fruit puree into a container or other container, put in the freezer until it solidifies. 2 hours before serving, it is better to beat the frozen mass with a blender to give it airiness, pour it into portion molds and put it back in the freezer.

The homemade sherbet recipe is shown in the video:

Based on the example of these recipes, several main products can be distinguished that are part of the sherbet. 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 a sweetness until tomorrow, because today you can plunge into the atmosphere of the spicy East or strict Europe!

Health & Beauty Health Nutrition

Sweet pressed briquettes in the form of peculiar loaves, somewhat reminiscent of halva, with different fillers - nuts, fruits, berries, etc., are called sherbet in Russia; You can also see milk sherbet or chocolate sherbet in stores. These “sherbets” have a distant relation to the popular oriental sweets: professionals believe that this is simply an incorrect use of the product name, and even with a grammatical error that arose due to the convenience of pronunciation.

The correct pronunciation and spelling is "sherbet", not "sherbet": the name of the sweet, repeatedly sung by oriental poets and storytellers, comes from the Persian word "Sharbat". However, it is more convenient for a Russian to say through "u", therefore they began to write in the same way, and now such an interpretation is found everywhere: "sherbet" or "sherbet" - two versions of the name of one product.

However, we are not talking about the rules of pronunciation, but about real sorbet, liquid - in the form of a drink, and solid. "Hard" sherbet is called a fruit-creamy (milk) fondant with crushed nuts, in fact, quite soft, much softer than those briquettes that we call "sherbet".

In oriental poems and fairy tales, they often talked about a refreshing drink - sorbet made from dogwood and rosehip berries, rose petals and licorice root, with spices and other additives. Now sherbet is called sweet drinks with fruit juices, ice cream and spices, as well as popsicles or frozen desserts (sorbets, sorbets) from fruit juice (puree) with sugar. Sorbet is an interpretation of "Sharbat" in French, and often these desserts are not frozen, but simply very chilled and consumed in liquid form.

Sherbet can also be called a very thick syrup boiled with sugar - this is prepared, for example, in Tajikistan - and a semi-finished product for instant drink preparation: the powder is poured into water, it dissolves, and an “effervescent sorbet” is obtained.

Why sherbet is useful

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

Sherbet drink has been popular in the East for not hundreds, but 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, used in rituals; for wealthy people, it was an ordinary refreshing drink, and the poor rejoiced when they could buy or prepare sherbet for their family.

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

Thus, traditional sorbet 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 to cleanse the body and maintains immunity, helps to get rid of excess weight, dysbiosis and many chronic diseases.

Calorie content also depends on the composition. A drink made from the same rosehip with rose 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, sorbet is often prepared from boiled fruit and berry puree, adding juices and sugar to it - of course, such a drink is less useful and more high-calorie.

But the effervescent sorbet made from powder is of little use, and modern additives (except for sugar, these are flavors, dyes, acidity regulators, etc.) make its use undesirable at all; at least it shouldn't be given to children.

Sherbet ice cream (sorbet, sorbet) is also a delicious delicacy, 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 - a delicious and refreshing dessert is obtained. Useful substances are also stored in it: after all, freezing is not heat treatment. Sorbet, not completely frozen, with the addition of liqueur (cognac, rum, etc.), turns into an exquisite drink. In Europe, it is often served after meals, or drunk during lunch, when changing dishes: it is believed that food is better digested this way - the fruit mixture is rich in dietary fiber. In fact, any sorbet, like fruits and juices, is best consumed before meals, in about 30-40 minutes, or even separately.

For example, fondant sorbet can be served with tea or coffee instead of sweets or cakes.

Sherbet fudge. How to cook at home

This type of sherbet has been known in our country since the times of the USSR (it is called "sherbet"). Semisolid, 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. Additives are also very high in calories: these are not only nuts, but also chocolate, and candied fruits, and honey - in general, this delicacy is by no means a dietary one. It is not recommended to eat it with a tendency to be overweight, with obesity, diabetes, allergies and other chronic diseases. In addition, such sherbet may contain unnecessary and even harmful "E-shki", as well as cheap oils like palm oil.

A similar sorbet is usually prepared at home, calling it "classic". A liter of fat milk is brought to a boil, boiled for several minutes over low heat; add thin sour cream (200 g), mix, slowly add sugar - enough so that the mass can thicken. When it starts to look like a syrup, there is enough sugar. Make the fire as small as possible, cover the pan with a lid, and cook for about 3 hours - almost like jam. And it is checked in a similar way: 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 no more than 1/3 of the total mass of the product should be added. The flavor also depends on the additives: for example, walnuts give sorbet a slight bitterness. Butter is also added to the warm mixture - about 100 g, and everything is laid out in a mold, also oiled: when it hardens, the sorbet is ready.

Sherbet is quicker to brew and tastes dependent on the ingredients. Many of them are used: each country has its own traditions - for example, the Egyptians like violet sorbet with sugar.

Here's 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). Mix 1/2 lemon juice with sugar to taste (1-2 cups), add them to the fruit mixture, cook 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: an excellent medicinal drink is obtained, especially useful for women's health.

Tags: sherbet, composition of sherbet, sherbet at home

Sherbet with peanuts, the recipe for which will be described step by step below, is familiar to many from childhood. Soft, sugary-sweet viscous fudge with lots of peanuts will definitely appeal to both children and adults. Although this dish belongs to traditional oriental cuisine, there are no ingredients in its composition that would be inaccessible. The classic peanut sorbet is made with a lot of butter and sugar, so it has a high calorie content.

What is sherbet?

The word sherbet (also sorbet or sorbet) has several meanings. This is the name of a traditional oriental drink made from rose hips, rose petals, licorice and spices. Now the recipe has changed, and various fruits and berries, honey and spices are added to sherbet. In addition, popsicles or frozen ice are also called sorbet.

Peanut sherbet is an oriental sweet that has nothing to do with drinks. It is a candy made of nuts and fudge that is cut into small pieces and served as a dessert. In terms of composition and calorie content, sherbet is equated to sweets; this is a hearty and nutritious delicacy. Modern manufacturers usually take condensed milk as a basis.

Homemade recipes

Homemade peanut sorbet recipes may vary. A common ingredient is peanuts, which are used in large quantities. You can buy it already fried or fry it yourself in a pan.

Sherbet with butter

Based on 1 glass of peanuts, you will need 3 more glasses of sugar, 1 glass of full-fat milk, 100 g of butter. The mixture has a liquid consistency, so it is poured into a large mold, and when ready, it is already divided into pieces.

If you take a larger mold, you can cut the delicacy into small portioned slices. You can also place it in a plastic bottle and cut it into wedges like a roll.

Cooking process:

The homemade sherbet recipe is simple but time consuming. If you boil the mixture in the morning, it will cool completely and be ready for use in the afternoon. Ready-made sherbet is served with berries, chopped fruits and other light sweets. It has a rich taste that can make chocolates look bland.

Sherbet without butter

Each housewife decides for herself what to make sorbet with peanuts. Butter adds fat and calories to the dessert, but there is an option to cook it without butter. For this recipe you will need a pound of peanuts, a glass of milk, 3 glasses of sugar, a few tablespoons of cocoa, and 350 g of powdered milk.

Some people prefer to use infant formula instead of powdered milk.

Cooking sherbet:

The exact nutritional value of homemade nut sorbet is difficult to calculate as each housewife uses different ingredients. The approximate calorie content of peanut sorbet is 400 Kcal per 100 g, it contains about 5.7 g of protein, 13.9 g of fat and 55.2 g of carbohydrates.

The taste of nut sherbet is familiar from childhood. It was released in the form of a long, creamy sausage with a honey flavor and a viscous consistency. There are many homemade peanut sorbet recipes that differ from each other. They may contain butter, condensed milk, purchased toffee, honey, cocoa and spices. This is a very satisfying and liver-heavy sweetness, so it is better to cook it rarely and eat it in small portions.

What is sherbet?

If until now you have enjoyed only the taste of hard sorbet, reminiscent of butter fudge or boiled sugar, then we invite you to familiarize yourself with its liquid embodiment. After all, sherbet (sorbet, sorbet) is not only a sweetness, but also a traditional oriental drink, in the classic version made from dogwood, rose hips, rose and spices. In the modern version, sherbet is called a soft drink made from juice with ice cream, fruits or spices.
Try to cook it yourself - you will see how your guests will like it, especially the children! Sherbet is served with a spoon and, unless otherwise stated in the recipe, the ice cream is not stirred with juice.

Sherbet drink recipes

Apple sorbet:
- 50 g of fruit ice cream;
- 1/2 tbsp. apple juice;
- 1/4 Art. cherry juice.
Mix juices using a blender or mixer. Put the ice cream in a glass and pour over the mixture of juices.

Raspberry Sherbet:
- 1 tbsp. raspberry syrup;

- 1/2 tbsp. chilled milk.
Mix the milk with the syrup and pour the ice cream over the resulting mixture.
Strawberry sorbet:
- 50 g strawberry ice cream;
- 1/2 tbsp. blueberry juice;
- 2 tbsp. strawberry syrup.
Mix the syrup with fruit drink and pour this mixture over the ice cream in a glass.

Coffee-caramel sherbet:
- 100 ml of coffee;

- 30 ml of caramel syrup;
- 1 tsp cream.
Brew strong coffee and refrigerate it. Put the ice cream in a glass, pour over the syrup and pour over the coffee.
Tea sherbet:
- 125 ml of strong chilled tea;
- 50 g ice cream;
- 30 ml vanilla syrup.
Brew and refrigerate strong tea. Then combine the tea with vanilla syrup and stir. Pour ice cream with the resulting drink.

Pineapple sorbet:
- 100 ml lemon juice;
- 50 g vanilla ice cream;
- 50 ml pineapple juice.
Using a blender or mixer, mix the juice with fruit drink and pour the resulting mixture into the ice cream in a glass.
Orange sorbet:
- 100 ml of apple juice;
- 50 g ice cream;
- 20 ml orange syrup.
Mix the syrup with fruit drink and pour the resulting liquid over the ice cream.

Nut sorbet:
- 100 ml of orange juice;

- 30 g of nut syrup.
Put the ice cream in a glass, pour the nut syrup and add the sherbet juice.
Carrot sorbet:
- 100 ml of carrot juice;
- 50 g popsicles;
- 15 ml apricot syrup.
Put ice cream in a glass, pour syrup and juice over it. Stir the drink gently.

Sherbet mint-tangerine:
- 100 ml of tangerine juice;
- 60 g creamy ice cream;
- 15 ml mint syrup;
- a sprig of mint for decoration.
Mix the juice and syrup in a mixer and pour the resulting mixture over the ice cream in a glass. Decorate the finished drink with mint.
Fruit and berry sherbet:
- 120 ml of apple juice;
- 60 ml cherry juice;
- 50 g ice cream.
Mix the juices and pour over the ice cream.

Sherbet with cocoa:
- 50 g creamy ice cream;
- 30 ml of cocoa syrup;
- 2 strawberries;
- 1 tbsp. whipped cream.
Place the ice cream in a glass, pour the syrup over it, and top with the cream and strawberries.
Sherbet with berries:
- 90 ml of grape juice;
- 50 g creamy ice cream;
- 40 g cherry jam;
- fresh cherries and grapes;
- 2 tsp coffee syrup.
Mix juice, jam and syrup in a mixer. Put ice cream in a glass or glass, add berries and top up with the mixture obtained in a mixer.
Pomegranate Sherbet:
- 100 ml of pomegranate juice;
- 50 g popsicles;
- 15 ml of sugar syrup.
Pour the syrup and juice over the ice cream. Stir the sorbet gently.

Canned Fruit Sherbet:
- 50 ml of cranberry juice;
- 50 g popsicles;
- 50 g of canned fruits;
- 15 ml strawberry syrup.
Place ice cream and fruit in a glass. Combine the cranberry juice with the strawberry syrup and pour the mixture over the sundae.
Fruit sorbet:
- 60 ml of grape juice;
- 60 ml plum juice;
- 30 g of canned apricots, peaches or plums (or both);
- 25 ml vanilla syrup.
Put the fruit in a glass (if necessary, you can pre-cut them into smaller pieces). Mix the juices and syrup and pour over the fruit.

Thick Chocolate Sherbet:
- 125 g of liquid chocolate;
- 50 g of chocolate or coffee ice cream;
- 1 egg yolk;
- 20 g vanilla syrup;
- 1 tbsp. whipped cream;
- 1 cherry for decoration.
Prepare and refrigerate liquid chocolate. Whisk in the yolk and then combine with ice cream, syrup and chocolate. Place the sherbet in a glass, garnish with cream and a cherry.