Word " Sherbet"has many meanings in cooking. It's not only everyone's favorite oriental sweetness with nuts, similar to halva, but also traditional soft drink in the countries of the East. 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.

Composition and calorie content of sherbet

The calorie content of sherbet depends on the original components of the product. Average The calorie content of sherbet is 417 kcal per hundred grams of the product.

The benefits of sherbet

The benefits of sherbet are due to its composition. Useful properties has milk-based sorbet. The main components of milk ensure the coordinated functioning of the kidneys, liver and heart.

The benefits of sherbet are also added by the presence of various delicacies such as dried fruits and nuts. The most useful additive is considered to be peanuts, rich in vegetable fats, linoleic acid, vitamins A, PP, E and group B. This type of nut is perfectly absorbed by the body, having a beneficial effect on the state of the cardiovascular system.

Dried apricots saturate the human body with vitamin A; it is useful for anemia and hypertension. Prunes are indispensable for constipation, vitamin deficiency and obesity. Raisins are good for healthy teeth and gums, have a calming effect, and also strengthen nervous system and lungs.

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 start cooking by pouring the milk into any convenient container (for example, a ladle or pan) and placing it on a low flame;
2. Let's fall asleep 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 it roasted nuts. You can use store-bought ones or carry out the frying process yourself. For this raw nuts Place 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 that homemade sherbet he'll be ready. Before serving it must be cut into portioned pieces. 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 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.

Required ingredients:

• Any frozen berries – 300 g;
• Lemon juice and honey - a tablespoon each;
• Granulated sugar – 200 g;
• Fat 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 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.

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. For quick and easy to prepare slightly freeze the currants sorbet;
2. Pour in a little water and chop the berry;
3. Add the remaining water, 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

This one is amazing fruit sorbet in the form of ice cream will appeal to lovers of sweets. The dish is very light and does not cause heaviness in the stomach after consumption.

Compound:

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

This sherbet is very easy to make at home:

1. Pour into a saucepan specified quantity water, dissolve granulated sugar in it, put 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. Let's pour it here sugar syrup chik, 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. Frozen fruit ice run it 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 components and you can create your own unique taste favorite ice cream.

Required:

• Sweets “Korovka” (I use Samara sweets) - 500 gr.
• Butter - 90 gr.
• Condensed milk - about 1/2 can (130-150 ml.)
• Nuts - I have cashews - 150 gr.

How to make sherbet with nuts at home:

1. If you wish, in addition to nuts and cookies, you can add raisins to your homemade sorbet; in general, add everything you like, this will only make it even tastier. I originally wanted to make my sherbet with roasted peanuts, but when I went to the trusted department at the market, there simply weren’t any roasted peanuts... At home, roasting peanuts is a dirty business, so my preference was given delicious nuts- cashew nuts. Just for fun, I counted the number of sweets in 500 grams - it turned out to be 34 pieces. And one more important point, probably the most important thing is to get homemade sherbet with the consistency that is offered to us in stores.
2. It is important to use Korovka candies, which do not have a liquid core when scrapped. They should be, I would say, lying down, acquiring a single consistency. To prepare sherbet, take a deep, but not large in volume pan, put our Korovka sweets into it, add condensed milk and butter.
3. Now all we have to do is heat the ingredients. Of course, for a faster result, you can break the candies with your hands, but my candies melted very well - it only took about 5-7 minutes. When the mass has melted, you need to add nuts to it. The cashew nut is large, so I wanted to break it a little.
4. Mix everything thoroughly... The smell is stunning, caramel, in the kitchen, you just want to eat this mass... In advance for the sherbet, I prepared a mold in which I lined a regular plastic bag. It can be lightly greased vegetable oil. This is to make it easier to remove the frozen mass from the mold. Pour the melted liquid into the prepared pan. sweet mass, let it cool a little and put it in the refrigerator overnight.
5. In the morning, a delicious, sweet, homemade oriental dessert awaits us, a sweetness that can turn many heads. Remove it from the mold and cut into pieces.
6. Great, I can say that if I didn’t know... If I made this sorbet with my own hands, I would have thought it came from a store. Delicious, tender, fabulous dessert- this is the best thing to serve to your family for tea and, of course, to treat guests who come to the house. At the same time, surprise them that it was prepared at home. Dear housewives, do not be afraid to experiment and surprise, first of all, yourself and your household.

We will need:

• 200 grams of walnuts;
• 400 grams of cookies;
• 250 ml cream;
• 400 grams of milk sweets “Korovka”.

Preparation:

1. Roast the walnuts until golden color and finely detail. Also crush the cookies into crumbs.
2. Place the candies in a saucepan, add cream and place over medium heat. Cook until the caramel is completely dissolved, stirring constantly.
3. Remove the resulting mass from the heat, add cookies and nuts and mix thoroughly.
4. Place the sorbet in a mold lined with cling film. Cool and put in a cool place for several hours until completely hardened.

We will need:

• 1 kg sugar;
• 4 glasses of water;
• 50 grams of chocolate (cocoa);
• vanillin (to taste).

Preparation:

1. Pour water into the pan, add sugar and cook over low heat until the sugar is completely dissolved.
2. Then add vanillin and chocolate, set on strong fire and cook the syrup, stirring constantly and descaling. The syrup should be thicker than in other types of sherbet.
3. Remove the resulting mixture from the stove and knead until the color changes (the paste should become light and homogeneous).
4. Place the sorbet in the mold, cool and place in the refrigerator until it hardens.

From a wide variety of options, you can choose the one that is most suitable for regular tea drinking. Can be cooked delicious sherbet from cookies.

Compound:

• 400 gr butter;
• 2 cups sugar;
• one fresh chicken egg;
• 6 tbsp. l. milk;
• 6 tbsp. l. cocoa;
• 800 g cookies;
• 600 grams of walnuts.

Preparation:

1. In a pre-prepared container, you must thoroughly grind the butter, milk, sugar and cocoa. It is placed on low heat and brought to a boil.
2. The egg must be beaten in a separate pan and added to the resulting mixture.
3. This is where you should send walnuts. They must first be ground in a blender.
4. The resulting composition must be kneaded well and wrapped in cling film. For convenience, you should form a sausage shape. You can fix the resulting form by placing the composition in the refrigerator.
5. Before serving, cut the dessert into pieces. Additionally, the dish can be decorated with a few fresh mint leaves.

Ingredients:

• Bananas - 5 or more pieces

Step by step recipe:

1. Place on a baking sheet parchment paper. Slice the bananas thinly and place them evenly on the parchment. You can fit about 5 medium bananas this way. Then freeze the banana slices for several hours in the refrigerator. Do not freeze them for more than 24 hours as they will turn brown and lose their flavor.
2. Remove the banana pieces from the leaf and place them in a bag. They thaw very quickly.
3. When you are ready to prepare the sorbet, take your food processor fitted with the attachment and place the frozen banana pieces in a bowl. You can also try to do this in a blender, but this is much more difficult as it results in a very sticky mixture.
4. First, swirl the frozen bananas several times until you get small clumps.
5. We continue processing. Mix bananas at medium speed. As soon as we notice the banana mixture sticking together, we use a spatula so that the resulting mixture is evenly mixed and whipped.
6. Continue stirring the bananas food processor, stirring occasionally with a spatula until the mixture has the consistency of soft serve ice cream.
7. Beat the banana mixture for another 2 - 3 minutes.
8. IN banana dessert you can always make changes. Improve taste by adding cocoa, peanut butter or frozen fruit.
9. Divide the banana sorbet into cups.

Enjoy the mild taste!

Do you think that the difference in the words sherbet and sorbet is only in pronunciation? Is gelato an Italian-inspired ice cream?

With the arrival of summer, when cold dessert becomes a salvation from hot weather, it will be useful to know the types of “ice cream”...

1 Sorbet

This frozen delight is made entirely of fresh berries/fruits and sugar. Without a hint of dairy component. Sorbet is often kneaded in an ice cream maker, making it easy to form a portion into a ball using a special spoon. Some establishments even serve sorbet between main courses. The bright fruity aroma is believed to be refreshing taste buds. Making sorbet at home is not at all difficult.

2 Sherbet

Ice cream sherbet is the same as the sorbet mentioned above, but with a small amount milk.

In this case, the main part should also be berry or fruit puree.

3 Granita

Like sorbet, Italian granita is made from berry puree, sugar and water.

The difference is in the resulting texture. Unlike the smooth and slightly viscous consistency of sorbet, granita is scraped off the sides several times during freezing. Due to this, ice flakes are formed.

4 Ice cream

Proper ice cream according to GOST must contain at least 10% milk fat, which is obtained from cow's milk. At the same time, the whipping process is integral to cooking. This helps the ice cream not only freeze, but also taste sweet.

5 Gelato

I wrote about it before, but I’ll repeat it. Firstly, this is how “ice cream” is translated from Italian language. However, these two desserts are not at all similar to each other. Secondly, the basis of gelato is not milk, but custard. Due to this, the proportion of milk fat in it is less, but during cooking it absorbs air less well, so the texture is quite dense. Another difference is the serving temperature, which is slightly higher than regular ice cream, so the gelato has a shiny and soft consistency.

6 Frozen Custard

This one is super creamy dessert Same as ice cream except with the addition of egg yolk. Thanks to this slight change in the recipe, a thicker and, at the same time, softer consistency is acquired.

Frozen custard is popular in the southern and midwestern regions of the United States.

7 Frozen yogurt

Today this type of ice cream can be increasingly found in our stores. The main difference, as the name implies, is the use of yogurt, which replaces milk or cream, while the preparation process remains identical to that for ice cream.

The usual ice cream or exotic granita, light sorbet or ice cream cake. The assortment of shops and cafes sometimes leaves you with a difficult choice: what to try this time? A good place to start is to understand the definitions. To the question what is the difference between sorbet and ice cream, we can give a clear and comprehensive answer:

• The fat content of sorbet is 0%, while the fat content in ice cream reaches 20 g per 100 g of product.
• The basis of sorbe is juices and purees of berries or fruits without the presence of milk.
• Between the ice desserts is that classic recipe sorbet is limited to fruit or berry puree and sugar syrup. Ice cream is made from milk, cream, butter and sugar in certain proportions.

The history of sorbet

The ancestor of modern ice cream was a primitive dessert made from crushed ice and pieces of fruit. Obtaining ice in the middle of summer, when the need for a cooling treat arose, was a difficult and expensive task. That's why for a long time dessert was the prerogative of the rich and crowned persons.

From 16th century Turkey, where sherbet was served as cold drink from sugar syrup, the recipe came to Italy and was transformed into sorbetto ─ a semi-frozen dessert based on fruit juices and sugar, sometimes with the addition of light alcohol. In the houses of noble lords, sorbetto was served not only as the end of a meal, but also before the main course to refresh the taste buds.

With the development of technologies that mechanized the production of ice, sorbet became a democratic and affordable treat. Many changes were made to the initial recipe and ice cream appeared in the form in which it is commonly consumed today.

Sorbet: buy or prepare

So, we found out in what is the difference between sorbet and ice cream The good news is that fruit ice dessert is easy to make at home. To prepare berry sorbet you will need:

• 300 g sugar
• 500 g strawberries, blueberries or raspberries
• 2 tbsp. l. lemon juice
• 300 g of water.

Mix water with sugar, bring the syrup to a boil and cook for 7 minutes. Cool, pour in lemon juice. Grind the berries with a blender. Add syrup and beat again. Transfer the mixture into a container and place in the freezer for 5 hours. Mix thoroughly every 40 minutes.

If you want to treat yourself to a berry treat even faster, you can buy sorbet at the nearest cafe or shop. True, you need to carefully choose the manufacturer so that the benefits of fruits and berries are not minimized by the presence of artificial additives. The IceCro company offers a line of sorbets, which contain natural:

• Raspberries and strawberries
• Blackcurrant and sea buckthorn
• Mango and passion fruit.

In addition, desserts contain sugar, glucose and glucose syrup, citric acid and starch as a thickener.

Thank you for your opinion!

Sorbet is the first ice delicacy that the Chinese invented. At that time, no one had even thought about classic ice cream, and sorbet perfectly delighted both children and adults. Sorbet - what is it?

Sorbet (sorbet) is a chilled or frozen dessert based on fruit or berry puree, to which you can optionally add sugar, juice, sweet syrup or alcoholic drinks. In fact, this is one of many types of ice cream, which has its own characteristics.

With the onset of summer, I want to treat myself to healthy diet ice cream, and sorbet is the No. 1 solution. In addition, during the season of abundance of fruits and vegetables, purchasing the necessary ingredients will not be difficult.

Sorbet is a fairly dietary dessert enriched with vitamins. It is prepared without flour or sugar, therefore it is gluten-free. However, if you have a sweet tooth, and the sugar contained in fruits and berries is not enough for you, then why not include sugar syrup in the sorbet.

As a rule, sorbet does not contain dairy products (for example, milk, sour cream, cream, etc.), and sherbet is a whipped, frozen milk-containing product. This is the main, quite significant difference between sorbet and sherbet.

It’s very easy to prepare a truly healthy, cool dessert at home, all you need is to stock up necessary ingredients recipe or experiment with existing ones. How to prepare sorbet?

1. Take any fruit or berries.
2. Puree the fruits with a masher or blender. It is better to clean the hard skin first. If the fruits have seeds, then it is necessary to rub the pulp through a sieve.
3. Mix the resulting puree well; if desired, you can add sugar syrup or fruit juice for sourness.
4. Divide the sorbet into molds or place in one large container and place in the freezer.
5. The frozen sorbet must be stirred every 15 minutes for 1 hour to break it down. large crystals ice. During the second hour of freezing, stir the sorbet less frequently, every 30 minutes. Leave the dessert in the freezer for another 1 hour.
6. Place the finished sorbet in portions on bowls, garnish with a sprig of mint and pour fruit or berry jam on top.

Popular sorbet recipes at home

Ingredients:

• 500 g of any berries of one type or a combination of them;
• 1 banana;
• 100 g sugar;
• 40 ml water;
• 2 teaspoons lemon juice (or orange);
• mint for decoration.

Step by step recipe:

• bring water to a boil;
• add sugar and dissolve it, stirring constantly;
• remove sugar syrup from heat;
• Grind the berries and banana in a blender, after removing the seeds and hard peel;
• add berry puree cooled down to room temperature syrup and mix thoroughly;
• add lemon juice to the sorbet mixture;
• freeze the sorbet in the freezer for 3-4 hours, stirring occasionally (frequency is indicated in general recipe in the middle of the article).

If you use 1 banana as the basis for any sorbet, then the need to add sugar will automatically disappear, since the sorbet will already be quite sweet. In addition, banana will add airiness and tenderness to fruit sorbet.

Ingredients:

• 0.5 kg of any fruit;
• 1 banana;
• juice of 1 lemon;
• 0.5 cups sugar or powdered sugar.

Step by step recipe:

The fruit itself is quite sweet, so there is no need to use sugar in the recipe.

• We clean the fruits from peels and seeds;
• beat well in a blender until puree-like consistency;
• add lemon juice and sugar (optional);
• mix and place in the freezer for 3-4 hours, periodically stirring the frozen fruit sorbet.

Calorie content of sorbet

Sorbet – dietary and low calorie dessert, especially if you don't use sugar in the recipe. The calorie content of a dessert directly depends on its composition, since each individual fruit or berry differs in chemical composition. On average, the calorie content of sorbet ranges from 60-140 kcal per 100g of finished product.

If we're talking about about a dinner party or reception of guests, then sorbet is served at the following moments of the meal:

1. During breaks between changing dishes. For example, if the guests ate meat, and now fish is next. Sorbet will overwhelm the taste meat dish and the taste buds will switch to fish.
2. Before the main dessert, which is sweeter and higher in calories. For example, if there is cake next.

At home, sorbet is usually the main dessert. Therefore, it is served after the main course, for dessert.

Cooling sherbet. Recipes for making sherbet drink

What is sherbet?

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

Recipes for making sherbet drink

Apple sorbet:

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

Raspberry sherbet:

1 tbsp. raspberry syrup;

- 1/2 tbsp. chilled milk.
Mix milk with syrup and pour the resulting mixture over ice cream.

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 coffee;

- 30 ml caramel syrup;
- 1 tsp. cream.
Brew strong coffee, and cool it down.
Place the ice cream in a glass, pour syrup over it and pour in coffee.

Tea sherbet:

125 ml of strong chilled tea;
- 50 g ice cream;
- 30 ml vanilla syrup.
Brew and cool strong tea. Then combine the tea with vanilla syrup and stir. Pour the resulting drink over the ice cream.

Pineapple sorbet:

100 ml lemon juice;
- 50 g vanilla ice cream;
- 50 ml pineapple juice.
Using a blender or mixer, mix juice with fruit drink
and pour the resulting mixture into the ice cream glass.

Orange sherbet:

100 ml 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 orange juice;

- 30 g nut syrup.
Place the ice cream in a glass, pour over the nut syrup and add sorbet juice.

Carrot sherbet:

100 ml carrot juice;
- 50 g of fruit ice cream;
- 15 ml apricot syrup.
Place ice cream in a glass, pour syrup and juice over it.
Gently stir the drink.

Mint-tangerine sherbet:

100 ml tangerine juice;
- 60 g of creamy ice cream;
- 15 ml mint syrup;
- a sprig of mint for decoration.
Mix juice and syrup in a mixer and pour
the resulting mixture ice cream in a glass.
Garnish the finished drink with mint.

Fruit and berry sorbet:

120 ml apple juice;
- 60 ml cherry juice;
- 50 g ice cream.
Mix the juices and pour them over the ice cream.

Sherbet with cocoa:

50 g creamy ice cream;
- 30 ml cocoa syrup;
- 2 strawberries;
- 1 tbsp. whipped cream.
Place the ice cream in a glass, pour syrup over it,
and place cream and strawberries on top.

Sherbet with berries:

90 ml grape juice;
- 50 g of creamy ice cream;
- 40 g cherry jam;
- fresh berries cherries and grapes;
- 2 tsp. coffee syrup.
Mix juice, jam and syrup in a mixer.
Place ice cream in a glass or glass,
add berries and add the mixture obtained in the mixer.

Pomegranate sherbet:

100 ml pomegranate juice;
- 50 g of fruit ice cream;
- 15 ml sugar syrup.
Pour syrup and juice over ice cream.
Gently stir the sherbet.

Sherbet with canned fruit:

50 ml cranberry juice;
- 50 g of fruit ice cream;
- 50 g canned fruit;
- 15 ml strawberry syrup.
Place ice cream and fruit in a glass.
Mix cranberry juice With strawberry syrup
and pour the resulting mixture over the sundaes.

Fruit sorbet:

60 ml grape juice;
- 60 ml plum juice;
- 30 g canned apricots, peaches or plums (or both);
- 25 ml vanilla syrup.
Place fruit in a glass (if necessary, you can
pre-cut into smaller pieces).
Mix juices with syrup and pour over fruit.

Thick chocolate sherbet:

125 g liquid chocolate;
- 50 g chocolate or coffee ice cream;
- 1 egg yolk;
- 20 g vanilla syrup;
- 1 tbsp. whipped cream;
- 1 cherry for decoration.
Prepare and cool liquid chocolate.
Beat the yolk and then mix it with the ice cream, syrup and chocolate. Place the sorbet in a glass, garnish with cream and a cherry.