How is sherbet made? Sherbet - what it is and how to prepare it correctly, benefits and harms, step-by-step recipes with photos

A delicate, aromatic delicacy that looks like toffee and tastes like sherbet. It can be stored in the refrigerator for about 7 days, and it does not spoil or lose its taste. If desired, you can include nuts, dried fruits or chocolate in the recipe.

Kitchenware: a 2-liter thick-bottomed saucepan, a wooden spatula, a knife and cutting board, a cooking thermometer, a mixer, 2 small containers, preferably square, parchment paper.

Ingredients

Pour 380 ml of condensed milk into a 2-liter saucepan, add 200 grams of brown sugar and 300 grams of white sugar.
Cut 150 grams of butter into small cubes and add it to the pan with the rest of the ingredients.
Place the pan on low heat. Mix everything until smooth with a wooden spatula. In our case, it is very suitable because it does not heat up. After a few minutes, the butter and sugar will begin to melt and combine. You need to ensure that the sugar dissolves completely. Keep the saucepan over low heat and stir constantly to avoid burning.
When all the sugar has dissolved, increase the heat slightly and, with constant stirring, boil this mixture to 110°C.
When the mixture boils, use a culinary thermometer and measure the temperature. You should get 110°C. Remove it from the heat. If you don’t have a thermometer, you can check the readiness of the mass in this way: take a saucer with cold, ice water and drop a little of the caramel mixture. If you manage to roll it into a ball after this, then the mass is ready. In total, the process of cooking toffee on the stove takes about 15 minutes.
Add about 2 grams of vanilla and a pinch of sea salt to the mixture. As you know, it enhances the taste of dishes, including desserts.
To get the mixture structure we need, beat it with a mixer for about 5 minutes at high speed. You will get a fairly thick mass.
Take 2 pieces of parchment paper, grease with a thin layer of vegetable oil and line the containers. Pour half of the resulting mixture into one container, half into another. The height of the mass should be about 2 cm so that when cutting you get beautiful cubes.
Seal the containers and refrigerate overnight.
The next morning, open them and cut the fragrant, delicate toffee of a beautiful caramel color into neat cubes. They do not stretch like regular toffees, but the taste is more tender, soft and tasty.

Cooking video recipe

To understand how to make sherbet at home easier and more efficiently, watch the video with the recipe described above.

This recipe uses the Turkish favorite pekmez. This is grape juice (carob or mulberry) boiled without sugar, prepared using a special technology. Usually he sold in vegetarian stores. Adjust the amount of nuts to your taste. You can put as many of them in this dessert as you want (up to a kilogram). You can add only walnuts or a mixture of walnuts and hazelnuts.

It will take time: 40 minutes and 7 hours for hardening.
You will get servings: 12.
Calorie content per 100 grams: 367 kcal.
Kitchenware: deep bowl, whisk, frying pan, blender, ladle, mold, cling film.

Ingredients

Step-by-step cooking process

Pour 300 ml of milk into a deep bowl, add 400 g of sugar and add 200 grams of pekmez. Mix it all until smooth with a whisk. You will get a liquid of a pleasant coffee color. Set the bowl aside for a while.
Place the frying pan over medium heat and add 250 grams of butter. Melt it while stirring with a spatula.
Add 300 grams of flour to the melted butter, stir and fry it until a pleasant golden color. Stir all the time with a spatula. Over time, the flour will acquire a drier consistency. And after about 10 minutes it will begin to resemble dry, fine golden crumbs.
Transfer these crumbs to a blender and grind them. It should turn into a smooth dry paste.
Transfer it to the same dry frying pan and place on the heat slightly above medium and gradually, using a ladle, pour in the pekmez-milk-sugar mixture in small portions (almost all of it, leave only a small amount). Mix it into the flour paste with a spatula. If you want a richer brown color, fry the flour and butter after blending until golden brown before adding the milk mixture. Adjust color saturation to your taste. If the mixture is added immediately after the blender, the result is a light, golden toffee color. Gradually it will darken a little more and become caramel.
When you have mixed in almost all the pekmez milk, add the nuts to the mixture and pour out the rest. Stir and evaporate the moisture for a while, like choux pastry. When the mass thickens and dries, it becomes thick and tight, then everything is ready. Remove from heat.
Prepare a mold for sherbet, cover it with cling film, transfer the hot mixture and compact it so that all the voids are closed. Cover with cling film and put in the refrigerator. It's better to leave for the whole night so that it hardens properly.
In the morning, take out the sherbet and remove the film from it. It should turn out soft, tender and tasty. If you want to get a sweetness with a harder and drier consistency, evaporate the dough for a longer time.

Cooking video recipe

Do you want to see all the nuances and subtleties of the recipe described above? Then watch this video. It will help you prepare delicious sherbet correctly and simply.

How to serve a dish and with what

This oriental sweet is usually cut into pieces and served as a dessert with a cup of aromatic tea. Perfect for a pleasant snack when you want something magical and sweet. Pairs well with aromatic herbal tea or rose water.

Cooking options

In fact, this delicacy does not have a clear recipe and a specific set of products. This culinary creativity in its purest form, and there are as many options for preparing it as there are stars in the eastern sky in calm weather. The main ingredients, as a rule, are: nuts, dried fruits, milk, juice, as well as cream, condensed milk, eggs, ice cream, cocoa, flour and chocolate. A person with a well-developed culinary imagination is able to turn such grub into an exquisite dessert.

Thank you for your attention to my recipes. I hope you made an amazing sorbet and enjoyed the result and the cooking process. Send us your impressions and comments. Cook with love!

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 family with tea treats? Then it’s worth remembering your childhood - what delicacies did you ask your mother for in the confectionery department? I just loved the peanut sorbet, which was better than any candy; I recently found a recipe for this dessert and am preparing it at home – it tastes like the one from my 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 requires peanuts, and the second tastes better with hazelnuts or walnuts.

Homemade sorbet with peanuts

Cooking time: 4-8 hours for hardening.
Kitchen appliances and utensils: saucepan, stewpan or metal mug, stirring spatula, baking container or frying pan, parchment. You will also need a stove, oven, and 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's best to take raw peanuts. The kernels should be the same size, smooth, not wrinkled, without dark spots. They should have a barely noticeable sweetish odor, without acid 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 ruin the dish. Homemade butter would be a good option for this recipe, but keep in mind that the product must be fresh and without bitterness.

Step-by-step preparation

Pour a couple of tablespoons of cold water into a small saucepan. Pour in 250 g of milk and place on low heat.
Add 600 g of sugar, stir.
Boil, stirring with a spatula, for half an hour.
Pour 140-180 g of peanuts into a dry baking container and place in the oven for 10-15 minutes at a temperature of 160-180 degrees.
Let the nuts cool, then peel the husks.
Pour 100 g of sugar into a saucepan or mug and place over medium heat. Stirring constantly, wait until the sugar melts to a caramel state.
When the mixture turns brown and begins to boil, quickly pour it into the milk-sugar mixture. Mix well.
Boil for 20-30 minutes.
Add 80 g of butter to the sherbet mixture, let it melt and mix thoroughly until smooth.
Line a baking pan with parchment paper and lightly grease it with 1 tablespoon of vegetable oil.
Distribute the nuts evenly over the pan.
Pour the milk mixture into the mold in a thin stream, filling it. Try not to pour it all at once so that the nuts are evenly distributed throughout the dessert.
Leave the dish overnight in a cool place. In extreme cases, you can wait about 4-5 hours.
Carefully peel off the parchment and cut the treat into pieces.

Video recipe for making sherbet with peanuts at home

If you want to see how to make peanut sherbet at home using this recipe, watch the following video. The video demonstrates all stages of preparation.

Homemade sorbet with nuts

Cooking time: 1 hour + at least 3 hours for hardening.
Number of servings: 6-8.
Calorie content (per 100 g): 394 kcal.
Kitchen appliances and utensils: baking sheet or baking dish, parchment paper, saucepan, stirring blade, mixer with dough attachments, sherbet mold, cling film, oven, stove, microwave.

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

Ingredients

Step-by-step preparation

Line a baking pan or baking sheet with parchment, pour in 150-200 g of nuts, and place in the oven at 160 degrees. Fry them for 8-10 minutes, stirring occasionally.
Remove the nuts, cool and peel them.
Pour 30-40 ml of water into a saucepan and add 130-150 g of sugar. Stir and heat over low heat until the sugar dissolves. Stir the mixture.
When the sugar has completely dissolved, scrape the sides of the saucepan with a spatula and add 25-30 g of honey or invert syrup to the mixture.
Bring the syrup to a boil, simmer for 3 minutes. Reduce the heat so that the mixture barely simmers.
Add 300 g of condensed milk, a pinch of salt.
Mix the fudge thoroughly and bring to a boil over high heat.
Reduce heat and cook mixture until light brown, stirring vigorously.
After 10-12 minutes, when the caramel rises from the bottom, turn off the fudge.
Cool the mass. To do this, take ice, place a chilled bowl on it and pour the mixture from the saucepan. Knead it.
Beat the mixture with a mixer fitted with a dough hook. You need to beat until the consistency of the mass changes. The finished mixture should not stick to your hands.
Place the lipstick on the table and knead it with your hands.
Lightly heat the mixture to 50 degrees. It’s convenient to do this in the microwave: 2-3 passes for 15-20 seconds are enough. Power - about 700. Make sure that the mass does not melt or become liquid.
When the mixture becomes soft, stir in the nuts. Mash thoroughly so that the nuts are distributed evenly.
Cover the form for the future dessert with cling film, lay it out, compacting it tightly. Level the top.
Cover the top with parchment and let cool for about 3 hours, preferably overnight.

Video recipe for making sorbet with nuts

Do you want to make 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 a dish

This delicacy, like other oriental sweets, for example, is usually served with tea. You can offer dessert with cold milk, coffee, lemonade or sour juice (apple, orange).
Along with sherbet, you can serve homemade shortbread cookies and crackers. Please note that dessert is quite high in calories, so other dishes should be light.
This sweetness looks original in a bowl of ice cream - cut the sorbet into small pieces and place around the edges.

Decorating the dessert is simple. Cut it into squares or small bars and place on a flat plate. The edges of the dishes can be sprinkled with nut crumbs, decorated with a pattern of honey, mint leaves or cherry berries.

Did you know? To make the dessert look more original, you can make it into portions by placing it in shaped cookie molds to harden. This method is suitable for both the first and second recipes.

To shell roasted peanuts, place them in a metal bowl, cover with a lid or a second bowl, and shake well. The husk will come off on its own.
You can cook caramel in a frying pan, but it must have a thick bottom and walls.
The readiness of any nuts, except walnuts, can be checked by the husk: if it cracks or comes off easily, it’s time to turn off the heat.
Carefully monitor the readiness of the fudge - if it is overcooked, a burnt taste may appear, and it will be difficult to add “filler”. Liquid fondant will not set.
You can keep homemade nut sorbet in the refrigerator or just a cool place before serving.

Other preparation and filling options

Nuts are actively used in oriental sweets. Try making Turkish delight or delicious!
Another wonderful oriental delicacy is homemade marshmallow. It is made from fruits with or without the addition of nuts. The apple pastille turns out to be very delicate in taste.
You can add not only hazelnuts or peanuts to homemade sorbet, but also cashews and walnuts. Try also mixing them with raisins, chopped prunes or dried apricots. This will give the dish an original sourness.
Try using different types of nuts for the dish - it will be even more unusual.

Homemade nut sorbet is a delicious delicacy that both children and their parents will enjoy.. This is one of the simplest and fastest oriental dishes to prepare, which quickly satisfies hunger and contains healthy vitamins and fatty acids. Do you prepare such desserts? Share your recipes and cooking tips in the comments!

Sherbet is a favorite oriental delicacy. This sweetness is similar to soft, melt-in-your-mouth candy with additives such as nuts, spices, dried fruits, cocoa or chocolate.

It can be purchased at a supermarket or confectionery department. You can also prepare this wonderful dessert yourself, using natural and high-quality products.

The method of preparing it is quite simple and requires little time, but the result in the form of a most delicate, tasty delicacy will pleasantly please you. Sherbet in this form turns out to be extremely tasty, and one of the advantages is that you can use different additives: (nuts, dried fruits, candied fruits), taking into account your preferences.

Recipe for classic sorbet with peanuts

To prepare it you will need the following ingredients: milk (2-3 glasses); granulated sugar (3 cups); peanuts (200 grams); butter (50 grams).

Stages of work:

1. Pour milk into a container (pan, ladle) and place on low heat.
2. Pour three glasses of sugar into the milk and mix well. It is important to constantly stir the milk so that it does not burn or run away. You need to keep it on the stove until the mixture of sugar and milk begins to thicken and acquires a brownish tint.
3. Then you need to add softened butter (pre-remove the butter from the refrigerator) and mix thoroughly.

4. After the mixture becomes a homogeneous consistency, turn off the heat and add the roasted peanuts. You can buy it ready-made or fry it at home. To do this, pour raw nuts into a clean, dry frying pan and fry over low heat. approximately 15 minutes, not forgetting to stir all the time. Readiness can be checked by the husk - when it is dry and easily cracks, this indicates that it is ready.

5. Carefully pour the mixture into the mold and put it in the refrigerator for 4 hours. During this time, the mass should become more solid.

6. Before serving the product, it must be cut into portions. You can sprinkle with powdered sugar.

Instead of peanuts, you can add almonds, hazelnuts, prunes, dried apricots or raisins to our delicious treat.

In summer, sherbet can be made using a variety of fresh fruits and berries: raspberries, strawberries, plums, cherries, currants and others. This summer dessert is reminiscent of ice cream and is very refreshing and invigorating on hot days.

Fruit and berry sorbet recipe

For such a summer delicacy, you will need the following ingredients:

fresh fruits or berries, this can be either one component or several (3 cups);
milk (1 glass);
sugar (1 cup);
cream or thick sour cream (1-2 tablespoons);
honey (1 tablespoon without a slide);
juice of one medium lemon.

How to do it?

1. Place fruits or berries in a saucepan and pour in a glass of granulated sugar.
2. Over low heat, bring the mixture to a boil, remembering to stir occasionally. Then remove from the stove and cool.
3. The resulting mass must be stir until smooth using a blender, mixer or food processor.
4. After grinding the mixture of fruits, berries and sugar, add lemon juice, cream or full-fat sour cream, honey and milk and mix thoroughly.
5. Pour the resulting product into a container and place in the freezer at 10-12 hours. After it hardens thoroughly, put it in bowls. You can decorate with a fragrant mint leaf.

As we can see, making sherbet yourself is not such a difficult task. It not only has excellent taste characteristics, but at the same time is healthy treat. Fruits, which form the basis of fruit dessert, fill the body with healthy vitamins and minerals. The product, which contains milk, contains calcium, vitamin D, as well as B vitamins. Dried fruits and nuts present in the recipe have a beneficial effect on the functioning of the body.

Sherbet refers to oriental sweets, similar to soft candies. It is a creamy fudge with various additives: nuts, raisins, cookies. You can not only buy it in the store, but also make it yourself. Homemade sherbet is a fragrant and tasty delicacy that has been familiar to many since childhood.

You can not only serve it with tea, but also give it to friends and family, beautifully wrapped in wrapping paper and tied with a bow on top!

Let's look at recipes for making homemade sherbet. Believe me, your loved ones will certainly appreciate your culinary skills!

Peanut sorbet recipe

Ingredients:

milk – 2 tbsp.;
granulated sugar – 3 tbsp;
peanuts – 200 g;
butter – 50 g.

Preparation

So, to prepare sherbet at home, pour milk into a saucepan and pour 2.5 cups of sugar into it. Stir, put on low heat and cook until the sugar is completely dissolved. Stir the mixture constantly so that the milk does not burn. Keep on the stove until the cooked mixture begins to thicken and acquire a creamy hue.

While the milk and sugar are boiling, we pour the remaining sugar into a frying pan and melt it over low heat until it turns brown, this is necessary to give the delicacy an appetizing golden color. As soon as the sugar melts, carefully pour it into the pan with the milk. Also add melted butter and mix everything thoroughly.

Many of the oriental sweets are not in short supply; they can be purchased in any supermarket and even in many small grocery stores. But not all housewives trust the quality of purchased treats, preferring to make them with their own hands. Even a person who does not have great culinary skills can prepare sherbet at home - this dessert is prepared simply and often from available products. Its taste is not inferior to the organoleptic qualities of the purchased product and often even surpasses them.

Cooking features

The process of making sherbet can be different, much depends on the ingredients, but knowing a few provisions will allow you to get the best result.

Traditional sorbet consists of nuts held together in a mass reminiscent of frozen caramel. The product almost always contains milk, butter, and sugar. Before preparing the dessert, you should make sure that the milk is fresh and not even about to sour (otherwise it will curdle). You need to take natural butter, made from cow's cream without adding any other components. Spread or margarine cannot be substituted for butter, otherwise the taste of the delicacy will be irreparably spoiled. Nuts should also be fresh, without a hint of mold.
To make sherbet, it is better to choose raw nuts, that is, not roasted, not sprinkled with sugar or salt.
Before adding to the caramel mass, the nuts must be peeled and dried. Dry the nuts in an oven preheated to 180 degrees or in a frying pan. The signal that the nuts are ready is when the husks begin to crack; you should not overcook them. When the nuts have cooled, rub them between your palms to remove the husks. Another way to get rid of it is to put the nuts in a jar, close it, and shake it.
Regardless of the recipe, the prepared sherbet must be cooled for 8–12 hours. Only then will it acquire the consistency characteristic of this type of sweet. The cooled sherbet is cut into rectangular pieces and served. If you cool the caramel-nut mass in small molds, you won’t have to cut the product before offering it to guests and household members.
To ensure that sherbet can be easily removed from the mold, it is covered with parchment, greased with butter, and only after that, nuts are poured into the mold and caramel is poured into it.

It is customary to serve sherbet with tea, but recently other forms of serving have become popular. In particular, it is offered with cold milk and complemented with ice cream.

Classic peanut sorbet recipe

sugar - 0.7 kg;
milk - 0.25 l;
peanuts - 150 g;
water - 40 ml;
vegetable oil - 20 ml;
butter - 80 g.

Cooking method:

Place the shelled peanuts on a baking sheet. Place it in an oven preheated to 160–180 degrees for 10–15 minutes. Remove from the oven, let the nuts cool, and peel the kernels.
Mix milk with water and pour into a saucepan. Add 0.6 kg of sugar.
Place the milk on low heat and heat, stirring, for half an hour. During this time, the sugar will dissolve and the milk will begin to resemble syrup in consistency.
Pour the remaining sugar into a small saucepan. Heat it over medium heat, stirring until it turns into caramel.
Pour caramel into milk syrup, stir until smooth. Cook it, stirring continuously, for 20–30 minutes.
Add butter cut into small pieces into the caramel mass. Stir until the butter melts and is evenly distributed in the caramel.
Cover the form with parchment greased with vegetable oil.
Pour the nuts into the pan, distributing them as evenly as possible over the bottom.
Pour hot caramel over it.
Let the caramel cool to room temperature, then place the mold with the sherbet in a cool place for 6–12 hours, ideally in the refrigerator.

Festive video recipe:

After the specified time, you will need to remove the sherbet from the mold, separate it from the parchment and cut into even rectangles.

Sherbet with peanuts with honey and milk powder

milk with a fat content of at least 2.5% - 0.3 l;
sugar - 0.5 kg;
butter with a fat content of at least 82% - 120 g;
salt - 3 g;
honey - 10 ml;
roasted peanuts - 150 g;
powdered milk - 50 g.

Cooking method:

Roast peanuts in the oven or in a frying pan. When raw, it weighs more, so you need to measure more of it than indicated in the recipe (about 180 g).
Cool the nuts and peel them.
Pour dry milk into a small saucepan, dilute it with liquid, warming it slightly. It is important that you get a liquid mixture without lumps.
Pour sugar and salt into a clean saucepan, place pieces of butter on top, pour honey over them.
Place the saucepan over low heat. Warm the food for the first 5 minutes without stirring. The sugar needs to melt. Then continue cooking, stirring the ingredients with a spatula. Cook, stirring, until the mixture turns a distinct brown color.
Add milk in small portions, while stirring the contents of the saucepan. Be prepared for the mixture to foam and the caramel to seize in pieces - this is a temporary phenomenon: the foam will soon go away and the caramel will melt again.
Once the mixture is smooth again, simmer over low heat for 25-30 minutes. The finished mixture will flow slowly from the spatula.
Add the prepared nuts, remove the saucepan from the heat.
When the mixture has cooled to about 60 degrees, start stirring it with a spatula. It will thicken as you stir.
When the mixture thickens so much that it becomes difficult to stir, transfer it to a silicone or parchment-lined pan, smooth it out and put it in the refrigerator.

The next day, the sherbet can be removed from the mold, carefully cut and sampled.

Hazelnut and condensed milk sorbet

shelled hazelnuts - 150 g;
honey - 30 ml;
sugar - 150 g;
condensed milk - 0.3 kg;
water - 40 ml;
salt - on the tip of the knife.

Cooking method:

Heat the nuts in the oven or in a dry frying pan, cool, and peel.
Pour water into a saucepan and heat it up.
Add sugar to the water, stirring until it is all dissolved.
Add honey. Turn up the heat. Over medium heat, bring the mixture to a boil. Cook it, stirring, for 3-4 minutes, then reduce the heat again.
Add salt and condensed milk. Cook over low heat for half an hour. During this time, the mixture must be stirred frequently.
After 12-15 minutes, remove the saucepan from the heat and pour the caramel into a bowl.
Cool the caramel by placing the bowl in a larger container filled with cold water.
Beat the cooled caramel with a mixer using the dough attachment.
During the beating process, the mixture will lighten and acquire a denser consistency that will not stick to your hands.
Place the fudge on the table and knead it with your hands.
Reheat it on the stove or in the microwave until it is soft but not runny.
Add the nuts and mix them into the fudge using your hands.
Wrap the mold in cling film, put the future sherbet in it, and compact it.
Place the sorbet pan in the refrigerator for at least 3-4 hours, preferably overnight.

Before serving the delicacy, you will need to remove it from the mold and cut into neat pieces.

Sherbet made from nut cocktail, cookies and “Korovka” sweets

peeled almonds - 50 g;
cashews - 50 g;
walnuts - 50 g;
cookies - 0.25 kg;
cream - 0.2 l;
“Korovka” candies - 100 g;
ground cinnamon - 5 g;
powdered sugar - 5 g;
raisins - 50 g.

Cooking method:

Roast the nuts in a dry frying pan. After cooling, peel off the husks. Break it.
Grind the cookies using a rolling pin or masher until they form coarse crumbs. If there are small pieces of cookies in it, that’s even good.
Pour boiling water over the raisins and leave for 10–15 minutes. Drain the water and squeeze out the dried fruits.
Cut the candies into pieces. Place in a saucepan. Warm them over low heat until they melt.
Add cream to the candies. Cook the mixture, stirring, over low heat until it becomes homogeneous.
Add the crumbled cookies, stir until evenly distributed.
Without removing the container from the heat, add all types of nuts and raisins to the caramel mass. Mix thoroughly with a spatula. The result will be a fairly dense mass.
Let the mixture cool slightly so as not to burn yourself. Place on cling film and form into a sausage.
Sprinkle the sweet sausage with a mixture of powdered sugar and cinnamon.
Wrap the sorbet in cling film and refrigerate for 12 hours.

All that remains is to unwrap the sorbet and cut it into pieces 1–2 cm thick. Cashews in the delicacy can be replaced with peanuts or seeds, raisins with pieces of other dried fruits. This will change the taste of the dessert, but not dramatically.

Cookie sorbet with condensed milk

peeled nut kernels (any) - 100 g;
“Korovka” candies - 0.2 kg;
cookies - 0.2 kg;
condensed milk - 100 ml;
butter - 50 g.

Cooking method:

Break the cookies, crush the nuts, stir.
Combine the candies with butter and place on low heat.
When the candies melt, add condensed milk to them and stir. Cook for 5 minutes.
Add the nut and cookie mixture and stir.
Divide the resulting mixture into molds and place in the refrigerator until completely set.

This sorbet recipe is one of the simplest, even a novice pastry chef can handle it.

Sherbet is one of the most popular oriental sweets. There are several ways to prepare it at home. All the recipes are simple, it just takes time.