How sherbet is made. Sherbet Recipe: Make an Oriental Dessert at Home

Sherbet is an oriental sweet that has proven itself in European countries and quickly became popular all over the world.

This oriental sweet has several forms: a drink that is made from fruit juice and spices, ice cream that has a liquid and cool texture, and a delicious candy that includes dried or dried fruits, condensed milk and some nuts.

Some interesting information about oriental sweets

The variety of forms, types and tastes of sherbet allows the sweet tooth to indulge themselves with a new sweetness every time.

The French, for example, prefer sherbet, which resembles melted ice cream. They even add pieces of crushed fruit, nuts and serve it with scoops of vanilla ice cream.

In Russia, the most popular was sherbet in the form of fudge or a large and sweet candy, in which you can often find nuts, dried fruits and other additives. And the taste of condensed milk is familiar to every Russian since childhood.

Sometimes sherbet is even scolded for its excessive sweetness, saying that due to the high content of sugar and milk, its taste becomes too sweet, almost cloying. But here, as they say, a matter of taste.

We bring to your attention several unusual and at the same time simple recipes that even novice cooks can bring to life.

And some important, useful tips that will help you cope with the difficulties that arise in cooking and, in conclusion, get a tasty, healthy and appetizing product.

Classic recipe with peanuts

To prepare this sweet, we need:

1 glass of peanuts;
1 glass of milk;
3-4 cups sugar (to taste);
A little butter (about 1 tablespoon).

Pour milk into a small non-stick pan and add sugar, but not all, leave a little for the future, it will come in handy for caramel. Boil the milk on the smallest fire and stir constantly so that it does not run away. You need to boil milk for up to half an hour, until the sugar is completely and irrevocably dissolved.

Then, fry the peanuts in a pan. It is very easy to understand that it is fried: the husk is easily removed, and the grains have become golden. The main thing is not to overcook, otherwise it will be bitter. Separate the peanuts from the husks and return to the pan, where we pour the remaining sugar.

It is best to turn off the stove, because the sugar will quickly melt and, at the exit, we will get caramelized peanuts.

Add caramelized peanuts to a saucepan with milk and cook for about 1 hour. After that, add a piece of butter.

Now we need a sherbet mold. You can choose a curly or regular form, cover it with parchment paper and pour the resulting sherbet into the prepared form.

It is best to put it in the refrigerator or take it outside (in winter) so that it cools and hardens faster. Cut the hardened sherbet into portioned pieces and serve with tea.

Delicious sherbet with assorted nuts

To prepare this version of sweets, we need:

1 can of condensed milk;
A little butter (1-2 tablespoons);
2 cups of sugar;
honey (optional);
Nuts of different types (cashews, hazelnuts and others);
Raisins (optional)

We start cooking by mixing condensed milk, sugar and a little in a saucepan, and then turn on the stove and cook over low heat until the mass becomes thick, about 30 minutes. If you use honey, then you can pour it into this mixture and cook a little, stirring constantly.

And now the development of events can go in different ways:

How you will do it, choose for yourself, each method is good in its own way.

After the sherbet has been in shape, cooled down, it is ready to eat. Cut it into portions, and decorate with nuts, fresh berries or powdered sugar on top. A delicious treat for tea is ready!

Sherbet ice cream: cooking at home is easy!

Sherbet is commonly referred to as ice cream that is made without the use of milk. Thanks to this feature, it always turns out to be light and tasty, because its main composition contains fruits and berries.

Such ice cream will be indispensable for those with a sweet tooth who watch their figure and cannot afford too much.

The interest of this type of chilled desserts is that the composition of the products can change, and each time you get a unique taste that everyone will definitely like.

For cooking we need:

So, you should start by loading the thawed berries, finely chopped orange pulp, powdered sugar, coconut flakes and ground nuts into a bowl.

Now the resulting mixture needs to be beaten, it is best to do this with a mixer or blender.

It is not necessary to remove the resulting mixture from the bowl, you can send the sherbet to the freezer right in it, just do not forget to stir it periodically, otherwise you will get popsicles.

To get the consistency of ice cream, you will need 6-8 hours of freezing.

You can put the finished dessert out of the bowl using special ice cream tongs, forming it into balls and sprinkling with the rest of the berries and coconut flakes.

Or, as another decoration option, you can use liquid chocolate or berry (fruit) syrup by pouring them over the chives.

When preparing any type of sherbet, try to use only fresh products, and remember that the shelf life of home-made oriental sweets is much lower than that of store-bought ones. Indeed, in its preparation no preservatives and chemicals are used;
The amount of sugar can be changed at your discretion;
Remove all bones from berries and fruits in advance, pre-peel nuts and fry; as for dried fruits, for example, raisins, they must first be washed in warm water so that small particles of soil or other debris do not get into the dessert with them;
Spices, such as cinnamon or vanilla, can be added to each recipe if desired;
And for gourmets, a couple of spoons of cognac, whiskey or Amaretto will not be superfluous.

Thank you for your interest and attention to the recipes of our site, and bon appetit!

Sherbet is an oriental delicacy loved by many. This sweetness is like soft, melt in your mouth candy with additives such as: nuts, spices, dried fruits, cocoa or chocolate.

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

The method of cooking it is quite simple and it will take a little time, and the result in the form of a delicate tasty treat 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.

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

Stages of work:

2. Pour three cups of sugar into milk and mix well. It is important to constantly stir the milk so that it does not burn or run away. Keep 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 (remove the butter from the refrigerator beforehand) and mix thoroughly.

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

5. Carefully pour the mixture into a mold and refrigerate for 4 hours. During this time, the mass should become more solid.

6. Before serving the product on the table, it must be cut into portioned pieces. Can be sprinkled with powdered sugar.

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

For such a summer treat, you will need such components as:

milk (1 glass);
sugar (1 cup);
honey (1 tablespoon without a slide);
juice of one medium lemon.

How to do?

2. On low heat, bring the mixture to a boil, remembering to stir occasionally. Then remove from the stove and cool.
3. The mass that turned out is necessary mix until smooth using a blender, mixer or food processor.
4. After the mixture of fruits and berries and sugar has been crushed, add lemon juice, cream or fat sour cream, honey and milk and mix thoroughly.
5. Pour the resulting product into a container and put in the freezer at 10-12 o'clock. After it hardens well, put it in a bowl. You can garnish with a mint leaf.

As we can see, cooking sherbet on your own is not such a difficult task. It has not only excellent taste characteristics, but at the same time is healthy treat. Fruits, which form the basis of a fruit dessert, fill the body with useful vitamins and minerals. The product, which has milk in its composition, 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 cream 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.

Peanut sherbet recipe

Ingredients:

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

Cooking

While the milk and sugar are being boiled, we pour the remaining sugar into the 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 a saucepan with milk. Also add the melted butter and mix well.

Sherbet is an oriental delicacy loved by many. This sweetness is like a soft candy that melts in your mouth with additives such as nuts, spices, dried fruits, cocoa or chocolate.

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

The method of preparing it is quite simple and it will take a little time, and the result in the form of a delicate tasty treat will pleasantly please you. Homemade sherbet 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.

Classic Peanut Sherbet Recipe

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

Cooking method:

1. Pour milk into a container (pot, ladle) and put on a slow fire.
2. Pour three cups of sugar into milk and mix well. It is important to constantly stir the milk. so that it does not burn or run away. Keep 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 (remove the butter from the refrigerator beforehand) and mix thoroughly.

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

5. Carefully pour the mixture into a mold and refrigerate for 4 hours. During this time, the mass should become more solid.

6. Before serving sherbet on the table, it must be cut into portions. Can be sprinkled with powdered sugar.

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

In the summer, at home, sherbet can be prepared using a variety of fresh fruits and berries: raspberries, strawberries, plums, cherries, currants and others. Such a summer dessert resembles ice cream and is very refreshing and invigorating on hot days.

fruit and berry sorbet recipe

To prepare such a summer treat, you will need such components as:

fresh fruits or berries, it 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.

Cooking method:

1. Put fruits or berries in a saucepan and pour a glass of granulated sugar.
2. On 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 mixed until smooth using a blender, mixer or food processor.
4. After the mixture of fruits and berries and sugar has been crushed, add lemon juice, cream or fat sour cream, honey and milk and mix thoroughly.
5. Pour the resulting product into a container and place in the freezer for 10-12 hours. After it hardens well, put it in a bowl. You can garnish with a mint leaf.

As we can see, making sherbet at home is not such a difficult task. It has not only excellent taste characteristics, but at the same time is a useful delicacy. Fruits, which form the basis of fruit sherbet, fill the body with useful vitamins and minerals. The product, which has milk in its composition, 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.

However, there is a drawback to this, beloved dish by many, it is very high-calorie, including due to the content of a large amount of sugar in it. Therefore, for people who are overweight or have a tendency to be overweight, as well as with a diseased pancreas and liver, it is better to refrain from using it.

People prone to allergic reactions should also be wary of sherbet, as it may contain highly allergenic ingredients, such as: milk, honey, chocolate, peanuts.

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

It can not only be served with tea, but also presented to friends and relatives, beautifully wrapped in wrapping paper and tied with a bow on top!

Let's take a look at homemade sherbet recipes with you. Believe me, your loved ones will certainly appreciate your culinary skills!

Peanut sherbet recipe

Ingredients:
milk - 2 tbsp.;
granulated sugar - 3 tbsp.;
peanuts - 200 g;
butter - 50 g.

Cooking

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

Now we prepare roasted peanuts, peel, chop into halves and pour into the prepared mass.

Carefully pour the mixture into a baking dish and put it in a cool place or refrigerator for several hours. Before serving, cut the sherbet with peanuts into small pieces and serve with freshly brewed tea. The delicacy is a hundred times tastier than store-bought sherbet. See for yourself!

cookie sherbet recipe

Ingredients:
butter - 200 g;
sugar - 1 tbsp.;
egg - 1 pc.;
milk or water - 3 tbsp. spoons;
cocoa powder - 3 tbsp. spoons;
cookies - 400 g;
walnuts - 300 g.

Cooking

Cream butter, milk, sugar and cocoa powder in a small saucepan. Then put on low heat and, stirring, bring to a boil. Next, cool the mass, beat the egg separately and pour it into the mixture. Add finely chopped walnuts and crushed cookies in a blender. We knead the mass well, put it in a mold or wrap it in a plastic bag, giving the delicacy the shape of a sausage. We remove the sherbet from the cookies for several hours in the refrigerator to solidify. Serve on the table, pre-cut into portioned small pieces.

Sherbet recipe with nuts

Ingredients:
butter - 100 g;
condensed milk - 100 g;
granulated sugar - 100 g;
walnuts - 100 g;
boiled water - 50 ml;
lemon juice - to taste.

Cooking

How to make sherbet? To do this, pour a little warm water into a saucepan, pour sugar and put on fire. Bring the mixture to a boil, stirring constantly. After the sugar is completely dissolved, add lemon juice, butter, condensed milk and finely chopped walnuts. Mix everything thoroughly, reduce the heat and boil the resulting mass for 15 minutes over low heat, stirring constantly. We shift the finished mass into a suitable form, cool and put in the freezer until completely solidified. Before serving, cut the sherbet into small pieces and serve with tea.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Sherbet is the correct name for a popular oriental sweet. In Russia, they are used to seeing this dessert in the form of a dense fudge with nuts, candied fruits or fruits. In the east, it is represented by several types: from a drink to ice cream. The popularity of these sweets is that they can be prepared in a few minutes, and the ingredients can be bought at the store for little money.

What is sherbet

The original recipe for sweets has long been lost, and there are culinary disputes about the place of invention. According to some sources, the dessert came from the Ottoman Empire (present-day Turkey), according to another, it was brought to Europe by Marco Polo from China. Sherbet, sherbet, sorbet are variations of one word, but modern cooking defines them as different versions of a sweet dish. They differ in the set of ingredients, method of preparation and consistency:

sherbet (liquid sherbet) - a spicy drink made from fruit juice, spices, rose petals (in Europe they came up with a fizzy version with chemical flavors that has lost its useful qualities);
sorbet - fruit ice cream, similar to sherbet in taste, and in consistency - like a thick smoothie or ice cocktails with natural flavors;
sherbet is called a hard candy, similar to sweet bars, made from nuts, dried fruits (dried apricots, prunes), candied fruits, condensed milk, spices.

The Arabic word sharba, from which sherbet and its derivatives originated, means "drink". In the East, it has been popular for more than a thousand years. The traditional composition of sherbet: wild rose, dogwood, grapes, rose petals with a set of different spices (cloves, cinnamon, ginger, etc.). Often it is served chilled with ice, but also hot. As a kind of tea, dessert retains its taste and vitamin benefits.

Sorbet or sorbet is a frozen sherbet: gooey soft sweet mass. This dessert is made from fruit puree, spices and pieces of fruit. One of the options for sorbet - not completely frozen mass is diluted with alcohol in small quantities and drunk. It is believed that such a drink stimulates the digestion of food, is a source of vitamins, minerals, and other useful substances.

The most popular delicacy in the former USSR and now, the sherbet dessert is considered a kind of candy. If you master cooking, then at home you can safely experiment with recipes. For the base of sherbet, molasses, condensed milk, milk, sugar and fillers (nuts, fruits) are required. The main thing is not to abuse such sweets, because of the many varieties of dessert, this one is extremely high in calories.

Benefit and harm

In ancient times, all varieties of dessert were considered healthy, sherbet was attributed to the properties of a love drink, and sorbet was eaten as a digestive stimulant. Modern medicine notes that any kind of sweetness, if it is made from natural products without violating technology, in moderation has undeniable benefits. Sherbet is useful because:

normalizes the functioning of the cardiovascular system;
improves eyesight;
stabilizes the work of the kidneys and liver;
improves the proper absorption of sugar and calcium;
improves sexual function in men (this is facilitated by the sherbet dessert with a lot of nuts).

As is often the case with delicious foods or dishes, in addition to the benefits and gastronomic pleasure, sherbet is a danger to a certain category of consumers. The harm of sweets directly follows from its composition. Approximately 400 kcal comes out per 100 grams of product. Overeating provokes obesity, the possible development of diabetes, hypertension. Sherbet dessert is contraindicated for people with impaired thyroid, liver, kidney functions, pregnant women, and allergy sufferers. It must be remembered that a lot of sugar is harmful for teeth and gums.

sherbet recipe

The number of dessert recipes tends to infinity: each housewife or chef brings something of their own to the classic composition. Explore popular basic sorbet recipes to indulge your loved ones with a new dessert. Most of the ingredients are already in the kitchen, and the rest will be inexpensive. It will take a little time to prepare the dessert (if you really want to, you can eat sherbet sweets even when they are not frozen).

drink recipe

Cooking time: 15 minutes.
Servings: 1 person.
Calorie content: 123 kcal per 100 g.
Purpose: dessert.
Cuisine: Eastern.
Difficulty: easy.

Liquid sorbet is also called "Turkish sherbet". This drink can be changed at will by varying the composition of the ingredients. The classic recipe has been known for a long time; this sherbet cools perfectly in hot weather. Vitamins of fresh berries and fruits restore the balance of nutrients in the body. The only peculiarity is that the dessert is very sweet.

Ingredients:

strawberry syrup - 50 g;
berry juice - 100 ml;
strawberries or strawberries - 3-5 pieces;
lemon balm or mint - 2 leaves;

Cooking method:

Beat berries with fruit drink.
Pour the mixture into a glass with crushed ice.
Drizzle with strawberry syrup and garnish with mint or lemon balm leaves.

Classic recipe with peanuts

Cooking time: 120 minutes.
Servings: 10 persons.
Calorie content: 450 kcal per 100 g.
Purpose: dessert.
Cuisine: Eastern.
Difficulty: medium difficulty.

This classic dessert - white sherbet (or cream) - is familiar from childhood. Modern candy stores are filled with its varieties, but the homemade version of the dish will remain a favorite. So you can be sure of the quality of the ingredients, the balance of sweetness, and decide for yourself how many nuts will be in the dessert. This sherbet is much more useful than store-bought counterparts, which add artificial stabilizers and dyes.

Ingredients:

fresh small peanuts - 1 cup;
milk or cream - 1 glass;
sugar - 3-4 cups;
butter - 1 tbsp. l.

Cooking method:

Pour milk into a non-stick saucepan and add half a glass of sugar.
Cook the mixture over low heat for about half an hour, stirring constantly so that the sugar does not burn.
Roast the peanuts in a pan for a few minutes to loosen the skins.
Return the shelled nuts to the pan and cover with the rest of the sugar.
Turn off the stove immediately, as the sugar will quickly turn into caramel.
Add the resulting peanuts with sugar to milk and continue to cook for about 1 hour.
Put butter into the mixture.
After cooking, pour the resulting mass into a mold (it is advisable to use parchment paper as a substrate).
Put the form in the cold. You can put the dessert in the refrigerator, but before that, cool a little.
Serve the dessert cut into small pieces.

Cooking time: 30-60 minutes.
Servings: 10 persons.
Purpose: dessert.
Cuisine: Eastern.
Difficulty: easy.

The presence of nuts in this dessert enriches it with linoleic acid, biotin, vitamins A, E and PP, vegetable fats. Raisins are good for gums and teeth, improve the condition of the lungs, nervous system, and improve mood. The presence of honey in the recipe will bring additional benefits (if the product is natural). If you care about the figure, be careful, because of the high calorie content, dessert can provoke the appearance of extra pounds.

Ingredients:

condensed milk - 1 can (300 grams);
sugar - 2 cups;
butter - 1-2 tbsp. l.;
honey - optional;
a mixture of nuts (peanuts, cashews, hazelnuts, etc.) - 100 grams;
raisins - optional.

Cooking method:

Mix condensed milk, butter and sugar in a saucepan.
Put on the stove and boil for about 30 minutes over low heat until the mass thickens. If you want to use honey, add it to a thick mass and cook for another 10 minutes without stopping stirring.
Pour the nuts with raisins into the prepared mixture and pour everything into a mold, or put these ingredients into a prepared container and pour over the mass on top.
Allow the mixture to harden in the cold. After that, you can serve.

Chocolate

Cooking time: 60 minutes.
Servings: 10 persons.
Calorie content: 500 kcal per 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: difficult.

Chocolate dessert sherbet will require some culinary skills. It is important to remove the mass from the heat in time to get the desired consistency. The use of a cooking thermometer is recommended. If it is not at hand, then you will have to constantly monitor the elasticity of the mass, it should become moderately viscous, but not harden. The finished dish will be a worthy competitor to desserts from the restaurant.

Ingredients:

milk - 1 glass;
sugar - 2 cups;
butter - 1-2 tbsp. l.;
vanilla sugar - 15 g;
cocoa powder - 75 g.

Cooking method:

Mix sugar, milk, cocoa in a saucepan.
Bring the mixture to a boil over medium heat, stirring constantly.
Reduce fire to minimum.
Boil to a temperature of 115 degrees (cookers call this state a “soft ball”). It is important at this time not to interfere with the mass.
Remove the pan with the future sherbet from the stove.
Add butter, vanilla sugar to it.
Let it cool down a bit.
Vigorously beat the mass with a whisk for about 5-7 minutes.
Pour mixture into prepared pan, cool completely.
Cut dessert into portions and serve

Preparation time: 6-8 hours of freezing.
Servings: 3-4 persons.
Calorie content: 125 kcal per 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Ice cream sherbet (sorbet) is the exact opposite of the classic dessert of the same name. The composition does not contain a huge amount of calories, the dish can be eaten even not frozen, it does not take much time to cook (but freezing takes several hours). If you use fresh berries or fruits, then the sorbet will become not only tasty, but also healthy.

Ingredients:

fresh or thawed berries - 500 g;
orange - 1 pc. (average);
powdered sugar - 2 tbsp. l.;
toppings, additives (coconut flakes, syrups, candied fruit) - optional.

Cooking method:

Mix all ingredients in a saucepan until smooth.
Beat the mixture with a mixer or blender.
Send the resulting mass to the freezer for 6-8 hours.
Remember to stir the sherbet regularly to get the right consistency.
Serve ice cream in serving bowls with any toppings for decoration as a dessert.

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Many of the oriental sweets are not in short supply and can be found in any supermarket and even in many small grocery stores. But not all housewives trust the quality of purchased delicacies, preferring to make them with their own hands. Sherbet at home can be prepared even by a person who does not have great culinary skills - 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 preparing sherbet can be different, a lot depends on the ingredients, but knowing a few points will allow you to get the best result.

Traditional sherbet consists of nuts held together with a mass resembling hardened caramel. Almost always the composition of the product includes milk, butter, sugar. Before preparing the dessert, you should make sure that the milk is fresh, not even going to turn sour (otherwise it will curdle). Butter is required to be taken natural, made from cow's cream without adding any other components. Butter cannot be replaced with spread or margarine, otherwise the taste of the delicacy will be irreparably damaged. Nuts should also be fresh, without a hint of mold.
For the preparation of sherbet, it is better to choose raw nuts, that is, not fried, not sprinkled with sugar or salt.
Before adding to the caramel mass, nuts must be peeled and dried. Dry the nuts in the oven, heated to 180 degrees, or in a frying pan. The signal that the nuts are ready is the husk that has begun to crack; you should not overcook them. When the nuts have cooled, they need to be rubbed between the palms to remove the husk. Another way to get rid of it is to put the nuts in a jar, close, shake.
Regardless of the recipe, cooked sherbet must be cooled for 8-12 hours. Only then will it acquire the consistency characteristic of this type of sweets. 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.
In order for the sherbet to be easily removed from the mold, it is covered with parchment, greased with oil, and only after that nuts are poured into the mold, caramel is poured into it.

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

Classic peanut sherbet recipe

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

Cooking method:

Pour the shelled peanuts onto a baking sheet. Put it in an oven preheated to 160-180 degrees for 10-15 minutes. Remove from the oven, let the nuts cool, peel the kernels from the husk.
Mix milk with water, pour into a saucepan. Add 0.6 kg of sugar.
Put the milk on a slow fire and heat, stirring, for half an hour. During this time, the sugar will dissolve, the milk will resemble syrup in consistency.
Pour the remaining sugar into a small saucepan. Heat it over medium heat, stirring until it caramelizes.
Pour the caramel into the milk syrup, mix until a homogeneous composition is obtained. Boil it, stirring constantly, for 20-30 minutes.
Add butter, cut into small pieces, into the caramel mass. Stir until the butter melts and evenly distributes in the caramel.
Cover the form with parchment, greased with vegetable oil.
Pour the nuts into the mold, distributing them along the bottom as evenly as possible.
Pour in hot caramel.
Let the caramel cool to room temperature, then put the sherbet dish in a cool place for 6-12 hours, ideally in the refrigerator.

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

Sherbet with peanuts with honey and powdered milk

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;
dry milk - 50 g.

Cooking method:

Roast the peanuts in the oven or pan. In its raw form, it weighs more, so you need to measure it more than indicated in the recipe (about 180 g).
Cool the nuts, peel them from the husk.
Pour dry milk into a small saucepan, dilute it with liquid, slightly warming up. It is important that you get a liquid mixture without lumps.
Pour sugar, salt into a clean saucepan, put pieces of butter on top, pour honey over them.
Put the saucepan on a slow fire. For the first 5 minutes, heat the food without stirring. You need to melt the sugar. Then continue cooking, stirring the food with a spatula. Cook, stirring, until the mixture has a pronounced brown color.
Introduce milk in small portions, while stirring the contents of the saucepan. Be prepared for the mixture to foam, the caramel to seize in pieces - this is a temporary phenomenon: the foam will soon come off, the caramel will melt again.
After the mixture becomes homogeneous again, cook it over low heat for 25-30 minutes. The finished mixture will drain 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 while mixing.
When the mixture thickens enough to be difficult to stir, transfer to a silicone or parchment-lined pan, flatten and refrigerate.

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

Hazelnut and condensed milk sherbet

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

Cooking method:

Warm the nuts in the oven or in a dry frying pan, cool, peel.
Pour water into a saucepan, heat up.
Pour the sugar into the water, stirring until all of it is dissolved.
Add honey. Add fire. Bring the mixture to a boil over medium heat. Cook it, stirring, 3-4 minutes, reduce the heat again.
Add salt and condensed milk. Cook over low heat for half an hour. During this time, the mixture should be stirred frequently.
After 12-15 minutes, remove the saucepan from the heat, pour the caramel into a bowl.
Cool the caramel by placing the bowl with it in a larger container filled with cold water.
Beat the cooled caramel with a mixer, using the attachments for kneading the dough.
In the process of whipping, the mixture will brighten and acquire a denser consistency that does not stick to your hands.
Put the fondant on the table and knead it with your hands.
Reheat it on the stovetop or in the microwave until it is soft but not runny.
Add the nuts, mix them into the fondant with your hands.
Wrap the form with cling film, put the future sherbet in it, tamp.
Refrigerate the sherbet mold for at least 3-4 hours, preferably overnight.

Before serving the delicacy to the table, it will need to be removed from the mold and cut into neat pieces.

Sherbet from nut cocktail, biscuits and sweets "Korovka"

peeled almonds - 50 g;
cashew - 50 g;
walnuts - 50 g;
cookies - 0.25 kg;
cream - 0.2 l;
sweets "Korovka" - 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 husk. Break it.
Crush the cookies with a rolling pin or crush until large crumbs. If it contains small pieces of cookies, it's even good.
Pour raisins with boiling water, leave for 10-15 minutes. Drain water, squeeze dried fruits.
Candy cut into pieces. Place in saucepan. Heat them over low heat until they melt.
Add cream to sweets. Cook the mixture, stirring, over low heat until it becomes homogeneous.
Add crushed cookies, stir until evenly distributed.
Without removing the container from the heat, add all kinds of nuts and raisins to the caramel mass. Mix thoroughly with a spatula. The result is a fairly dense mass.
Let the mass cool down a little so as not to get burned from it. Put on cling film and form a sausage.
Sprinkle the sweet sausage with a mixture of powdered sugar and cinnamon.
Wrap the sherbet in cling film and refrigerate for 12 hours.

It remains to unfold the sherbet 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. The taste of the dessert will change from this, but not drastically.

Cookie sherbet with condensed milk

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

Cooking method:

Break the cookies, crush the nuts, mix.
Combine sweets with butter and put on a slow fire.
When the sweets are melted, add condensed milk to them, mix. Boil 5 minutes.
Add a mixture of nuts and cookies, mix.
Spread the resulting mass into molds, refrigerate until completely solidified.

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

Sherbet is one of the most popular oriental sweets. You can cook it at home in several ways. All recipes are simple, it will only take time.

Calories: Not specified
Cooking time: Not indicated

I want to tell you how I cook sherbet with peanuts, its recipe at home is quite simple.
The main thing is to boil the sugar mass to the desired consistency, beat quickly and put in a mold. The whole cooking process is very fast, so prepare a mold and a glass of cold water in advance. For children, you can prepare a variety of delicious attachments.

Required Ingredients:

- condensed milk 120 gr.,
- peanuts 140 gr.,
- sugar 250 gr.,
- water 50 gr.,
- vanilla sugar 10 gr.

How to cook with a photo step by step

To prepare sherbet, we need roasted peanuts. You can buy it already fried and peeled or cook it yourself. I offer the second option. Heat up the pan. Pour in the peanuts. Fry over low heat, stirring constantly with a wooden spatula. Taste periodically to toast the peanuts until desired. It will take 10-15 minutes to fry. Place hot roasted peanuts in a dry deep bowl and cover with a towel. Let cool to room temperature. Then remove the husk. Take a handful of peanuts and rub between your hands. The husk will come off easily. Cook more and please your kids with delicious.

Now, let's get to the most important thing. Add sugar, condensed milk, vanilla sugar, cold water to a thick-walled saucepan. Send to the big fire.

Stirring constantly, boil. Reduce the flame of the burner and cook until a "soft ball". How to check if the syrup is ready? Without ceasing to stir, cook for 14-17 minutes. At the tenth minute, start checking the syrup. To do this, drop a drop into a glass of cold water. A droplet falling into cool water should form a soft ball. When you click on the ball, it will flatten. After, turn off the fire.

Take a hand whisk or mixer. Beat until lightly thickened. This step and the next one must be done very quickly, as the mass quickly hardens. If you are a very busy person, then cook it, it won't take long.

Add the roasted peanuts to the sugar mass and mix with quick movements so that it is evenly distributed throughout the sherbet.

In the prepared mold lined with parchment, quickly place the sugar mixture and tamp well. Leave at room temperature until completely cool.

Remove the peanut milk sherbet from the mold and cut or break into small pieces. This yummy will blow your mind.

Call everyone for tea. Happy tea!

respectfully Svetlaya. Thank you.

Sherbet is an oriental delicacy loved by many. This sweetness is like soft, melt in your mouth candy with additives such as: nuts, spices, dried fruits, cocoa or chocolate.

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

Classic Peanut Sherbet Recipe

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

Stages of work:

1. Pour milk into a container (pot, ladle) and put on a slow fire.
2. Pour three cups of sugar into milk and mix well. It is important to constantly stir the milk so that it does not burn or run away. Keep 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 (remove the butter from the refrigerator beforehand) and mix thoroughly.

5. Carefully pour the mixture into a mold and refrigerate for 4 hours. During this time, the mass should become more solid.

6. Before serving the product on the table, it must be cut into portioned pieces. Can be sprinkled with powdered sugar.

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

fruit and berry sorbet recipe

For such a summer treat, you will need such components as:

fresh fruits or berries, it 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?

1. Put fruits or berries in a saucepan and pour a glass of granulated sugar.
2. On low heat, bring the mixture to a boil, remembering to stir occasionally. Then remove from the stove and cool.
3. The mass that turned out is necessary mix until smooth using a blender, mixer or food processor.
4. After the mixture of fruits and berries and sugar has been crushed, add lemon juice, cream or fat sour cream, honey and milk and mix thoroughly.
5. Pour the resulting product into a container and put in the freezer at 10-12 o'clock. After it hardens well, put it in a bowl. You can garnish with a mint leaf.