Home Dessert What is sherbet drink made from? Sherbet - what it is and how to prepare it correctly, benefits and harms, step-by-step recipes with photos. Sherbet - ice cream

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What is sherbet drink made from? Sherbet - what it is and how to prepare it correctly, benefits and harms, step-by-step recipes with photos. Sherbet - ice cream

Irina Kamshilina

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Content

Sherbet is the correct name for a popular oriental sweet. In Russia, people are used to seeing this dessert in the form of thick fudge with nuts, candied fruits or fruits. In the east, it is represented by several types: from 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 in the store for little money.

What is sherbet

The original recipe for the sweet has long been lost, and there is culinary debate about the place of invention. According to some sources, the dessert came from the Ottoman Empire (present-day Turkey); according to others, Marco Polo brought it to Europe 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 an effervescent version with chemical flavors, which lost its beneficial qualities);
sorbet - fruit ice cream, similar in taste to sherbet, and in consistency - like a thick smoothie or ice cocktails with natural flavors;
Sherbet is usually called a hard candy, similar to sweet bars, made from nuts, dried fruits (dried apricots, prunes), candied fruits, condensed milk, and spices.

The Arabic word sharba, from which sherbet and its derivatives originate, means “drink.” It has been popular in the East for thousands of years. The traditional composition of sherbet: rose hips, dogwood, grapes, rose petals with a set of different spices (cloves, cinnamon, ginger, etc.). It is often served chilled with ice, but also hot. As a type of tea, the dessert retains its taste and vitamin benefits.

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

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

Benefits and harms

In ancient times, all varieties of dessert were considered healthy, sherbet was credited with the properties of a love drink, and sorbet was eaten as a digestive stimulant. Modern medicine notes that any type of sweet, if it is made from natural products without violating technology, has undoubted benefits in moderate quantities. Sherbet is useful because:

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

As often happens with delicious products or dishes, in addition to the benefits and gastronomic pleasure, sherbet is a danger for a certain category of consumers. The harm of sweets directly follows from its composition. Per 100 grams of product there are approximately 400 kcal. Overeating provokes obesity and the possible development of diabetes and hypertension. Sherbet dessert is contraindicated for people with impaired functions of the thyroid gland, liver, kidneys, pregnant women, and allergy sufferers. We must remember that a lot of sugar is also harmful to teeth and gums.

Sherbet recipe

The number of dessert recipes tends to infinity: every housewife or cook brings something of their own to the classic composition. Learn popular basic sorbets recipes to spoil your loved ones with a new dessert. Most of the ingredients are already in the kitchen, and the rest are inexpensive. It will take a little time to prepare the dessert (if you really want it, sherbet candies can be eaten even not frozen).

Drink recipe

Cooking time: 15 minutes.
Number of servings: 1 person.
Calorie content: 123 kcal per 100 g.
Purpose: dessert.
Cuisine: oriental.
Difficulty: easy.

Liquid sorbet is also called “Turkish sherbet”. This drink can be changed as desired by varying the composition of the ingredients. The classic recipe has been known since ancient times; this sherbet is great for cooling in hot weather. Vitamins from fresh berries and fruits restore the balance of nutrients in the body. The only peculiarity is that the dessert turns out very sweet.

Ingredients:

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

Cooking method:

Beat the berries with fruit juice.
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.
Number of servings: 10 persons.
Calorie content: 450 kcal per 100 g.
Purpose: dessert.
Cuisine: oriental.
Difficulty: medium difficulty.

This classic dessert - white sherbet (or cream) - is familiar from childhood. Modern sweet shops are filled with its varieties, but the homemade version of the dish will remain a favorite. This way 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 healthier than store-bought analogues, which contain artificial stabilizers and dyes.

Ingredients:

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

Cooking method:

Pour milk into a non-stick pan 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.
Fry the peanuts in a frying pan for a few minutes to remove the husks.
Return the peeled nuts to the pan and sprinkle 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 the milk and continue cooking for about 1 hour.
Add butter to the mixture.
After cooking, pour the resulting mass into a mold (it is advisable to use parchment paper as a substrate).
Place the mold in the cold. You can put the dessert in the refrigerator, but let it cool a little before doing so.
Serve dessert cut into small pieces.

Cooking time: 30-60 minutes.
Number of servings: 10 persons.
Purpose: dessert.
Cuisine: oriental.
Difficulty: easy.

The presence of nuts in this dessert enriches it with linoleic acid, biotin, vitamins A, E and PP, and 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 value your figure, be careful; due to its high calorie content, dessert can cause you to gain extra pounds.

Ingredients:

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

Cooking method:

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

Chocolate

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

Chocolate sorbet dessert will require some culinary skills. It is important to remove the mass from the heat in time to obtain the desired consistency. It is recommended to use a food thermometer. If you don’t have it at hand, 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.
Over medium heat, bring the mixture to a boil, stirring constantly.
Reduce heat to low.
Boil to a temperature of 115 degrees (cooks call this condition “soft ball”). It is important not to stir the mixture at this time.
Remove the pan with future sherbet from the stove.
Add butter and vanilla sugar to it.
Let cool slightly.
Whisk the mixture vigorously for about 5-7 minutes.
Pour the mixture into the prepared pan and cool completely.
Cut the dessert into portions and serve

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

Sherbet ice cream (sorbet) is the complete opposite of the classic dessert of the same name. It doesn’t contain a huge amount of calories, the dish can be eaten even not frozen, and it doesn’t take much time to prepare (but freezing takes several hours). If you use fresh berries or fruits, the sorbet will become not only tasty, but also healthy.

Ingredients:

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

Cooking method:

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

Video

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Sherbet is a fragrant fudge on a fruit-cream or milk base with the addition of dried fruits or nuts. The delicacy came to Russia from the East in the form of thick condensed milk with peanuts or walnuts. But few people know that the delicacy also has other names - sorbet, sherbet. According to Wikipedia, the correct name of the product is sherbet, sherbet is the Russian pronunciation, and sorbet is the French pronunciation. Thus, there is one sweetness, but it has different pronunciations.

But in Russian cuisine, these names hide completely different desserts.

Composition of different types of sherbet

What is sherbet made from? So, it happened that under the same name there are several delicacies hidden at the same time, which differ in taste, structure and method of preparation:

Sherbet is usually called a spicy and tasty drink made from fruit juice and spices. Sorbet is a fruit ice cream that tastes similar to sherbet, but has a thicker and denser consistency. Sherbet is a viscous and spicy delicacy that is made in production from dried fruits, nuts, condensed milk and resembles a very sweet candy.

Liquid sherbet

The ancestor of all sherbets is the oldest drink, which the rulers of the ancient East loved so much. The main components of this drink were rose hips, rose petals, dogwood and all kinds of Eastern spices. A little later, they began to make sweets based on juice and decoction of apples, pomegranates, oranges, quinces, and lemons. The main ingredients were also honey and sugar. In more modern recipes you can find eggs, cream or milk in the ingredients. Liquid sherbet is served cold; it perfectly quenches thirst and tones.

If we talk about the chemical composition of the product, then you need to know on the basis of what it was produced. Thus, sherbet made from milk is rich in vitamins A, B, D, and contains methionine. But this product is also rich in protein and lactose. If fruits are used as a basis, the content of minerals and vitamins increases.

Soft sherbet

This type of sherbet first appeared in France.. The product has a viscous consistency and resembles slightly melted ice cream. The French, to preserve the traditional sorbet, began to add ice cream to it. So, a chilled product appeared. The composition of this delicacy is identical to the liquid one. The main difference is consistency. In addition to all the above ingredients, dried fruits are often added to such a product, which give it beneficial properties.

Sherbet in the form of fudge

The production of this sherbet is very common in the country. The product looks like thick textured fondants, resembles a sweet candy with spices and a lot of nuts. This sweetness is distinguished by its cloying quality, as it is made from sugar and condensed milk.

On a production scale, the product is obtained from milk, cream, condensed milk, butter, chocolate, honey, vanillin, and sugar. But they also add various nuts, candied fruits, raisins, dried apricots, prunes, and molasses. Sometimes all these components are combined together, but most often they take 1-2 ingredients as a basis.

Nuts enrich the product not only with vitamins A, E, H, PP, but also with linoleic acid. Calorie content directly depends on the components of the treat, so the product can be either high-calorie or low-calorie. But if we talk about fudge, then the calorie content of sherbet per 100 grams is 418 kcal.

Energy value of the product:

proteins – 7.3 g (about 29 kcal); fats – 14.7 g (about 132 kcal); carbohydrates – 66.2 g (about 265 kcal).

Sherbet: benefits and harm

There is no product in the world that has a wide range of useful properties, but does not have at least one harmful quality. So, sherbet can bring not only benefits to the body, but also harm.

Beneficial features

All the beneficial properties of the product depend on the ingredients that are included in its composition. So, each type of this sweetness can have a positive effect on internal organs and the entire body as a whole. What are the benefits of sherbet:

normalizes the activity of the cardiovascular system; improves liver and kidney function; improves visual acuity; promotes proper absorption of sugar; Helps actively absorb calcium into the body.

The product is noted to be beneficial for anemia and hypertension, neurosis and nervous strain. Many beneficial substances in sweets have a beneficial effect on diseases of teeth and gums, and also help with stomach problems and vitamin deficiencies. The antibacterial properties of the product help the body recover from various lung diseases.

Contraindications

Due to the high sugar content, the product is not recommended for people with diabetes and those who are watching their figure. But also you should refrain from using sherbet for diseases of the liver and pancreas.

It is not recommended to include in the diet of pregnant and lactating women. Since many components of the treat can cause allergies, it is not recommended for people who are predisposed to allergies. The main allergenic components of sweets are honey, peanuts and some dried fruits.

You can make your own sherbet, at home, using only good and high-quality ingredients. Finding a recipe on the Internet is not difficult. Moreover, you can prepare not only modern sherbet, but also an ancient drink, adding new and original ingredients to the dessert, which will give the sweet a bright and piquant taste.

Beauty and Health Health Nutrition

Sweet compressed briquettes in the form of peculiar loaves, somewhat reminiscent of halva, with various fillings - nuts, fruits, berries, etc., are called sherbet in Russia; You can also see “milk sherbet” or “chocolate sherbet” in stores. These “sherbets” are distantly related to the popular oriental sweet: professionals believe that this is simply an incorrect use of the name of the product, and even with a grammatical error that arose due to ease of pronunciation.

The correct pronunciation and spelling is “sherbet”, not “sherbet”: the name of the sweet, more than once sung by oriental poets and storytellers, comes from the Persian word “Sharbat”. However, it is more convenient for a Russian person to say it using “sch,” so they began to write it the same way, and now the following interpretation is found everywhere: “sherbet” or “sherbet” are two variants of the name of one product.

However, we are not talking about the rules of pronunciation, but about real sherbet, liquid - in the form of a drink, and solid. “Hard” sherbet is a fruit-creamy (milk) fudge with crushed nuts, which is actually quite soft, much softer than those briquettes that we call “sherbets.”

Oriental poems and fairy tales often talked about a refreshing drink - sherbet, prepared from dogwood and rose hips, rose petals and licorice root, with spices and other additives. Nowadays, sherbet refers to sweet drinks with fruit juices, ice cream and spices, as well as fruit ice cream or frozen desserts (sorbet, sorbets) made from fruit juice (puree) with sugar. Sorbet is the interpretation of “Sharbat” in French, and often these desserts are not frozen, but simply cooled heavily and consumed in liquid form.

Sherbet can also be called a very thick syrup boiled with sugar - this is prepared, for example, in Tajikistan - and a semi-finished product for quickly preparing a drink: the powder is poured into water, it dissolves, and the result is “fizzy sherbet”.

What are the benefits of sherbet?

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

The sherbet drink has been popular in the East not for hundreds, but for thousands of years. In the old days, it was considered a love drink, and was prepared accordingly, adding special spices, berries and other fruits to the juices. Sherbet was drunk at feasts and used in rituals; For wealthy people, it was an ordinary refreshing drink, and the poor were happy when they could buy or prepare sherbet for their family.

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

Thus, traditional sherbet with rose hips and rose petals is rich in carotenoids, vitamins A, C, E and group B; essential oils, organic acids and minerals. Of course, such a drink helps cleanse the body and supports the immune system, helps get rid of excess weight, dysbacteriosis and many chronic diseases.

Calorie content also depends on the composition. A drink made from the same rosehip with pink petals, dogwood, licorice, ginger, cloves and other spices usually contains about 100 kcal per 100 g. But there are more high-calorie recipes, with sweet fruits and berries - grapes, plums, etc.

In European countries, sherbet is often prepared from boiled fruit and berry puree, adding juices and sugar - of course, such a drink is less healthy and higher in calories.

But effervescent sherbet made from powder is definitely of little use, and modern additives (besides sugar, these are flavorings, dyes, acidity regulators, etc.) make its use completely undesirable; at least it should not be given to children.

Sherbet ice cream (sorbet, sorbet) is also a delicious treat, popular not only in the East. A mixture of fruit puree with juice and various additives is frozen so that it becomes viscous and soft - the result is a tasty and refreshing dessert. Nutrients are also preserved in it: after all, freezing is not heat treatment. Sorbet, not completely frozen, with the addition of liqueur (cognac, rum, etc.), turns into a delicious drink. In Europe, it is often served after meals, or drunk during lunch, when changing dishes: it is believed that food is digested better this way - the fruit mixture is rich in dietary fiber. In fact, any sherbet, like fruits and juices, is best consumed before meals, about 30-40 minutes, or even separately.

For example, sherbet fudge can be served with tea or coffee instead of sweets or cakes.

Sherbet fudge. How to cook at home

This type of sherbet has been known to us since the times of the USSR (it is called “sherbet”). Semi-solid, often crumbling; very high in calories - more than 400 kcal per 100 grams - and sweet - sweeter than many candies: it contains a lot of sugar, or molasses, with condensed milk or cream. The additives are also very high in calories: these are not only nuts, but also chocolate, candied fruits, and honey - in general, this delicacy is in no way a dietary treat. It is not recommended to eat it if you are prone to obesity, obesity, diabetes, allergies and other chronic diseases. In addition, such sherbet may contain unnecessary and even harmful “E-shki”, as well as cheap oils, such as palm oil.

At home, a similar sherbet is usually prepared, calling it “classic”. A liter of full-fat milk is brought to a boil, simmered over low heat for several minutes; add thin sour cream (200 g), mix, slowly add sugar - enough so that the mass can thicken. When it starts to look like syrup, there is enough sugar. Make the heat as low as possible, cover the pan with a lid, and cook for about 3 hours - almost like jam. And the test is similar: a drop of the mixture on a saucer is placed in the refrigerator for a few minutes - the finished sorbet will harden quickly. If the mixture is ready, you can add ground nuts, chopped dried fruits, sesame seeds and other ingredients to taste, but the additives should be no more than 1/3 of the total mass of the product. The taste also depends on the additives: for example, walnuts give sherbet a slight bitterness. Butter is also added to the warm mixture - about 100 g, and everything is put in a mold, also greased: when it hardens, the sorbet is ready.

The sorbet drink is prepared faster, and its taste also depends on the ingredients. There are many of them used: each country has its own traditions - for example, the people of Egypt like violet sherbet with sugar.

Here is a Turkish recipe.

For an hour, grapes and plums (dark, 1 kg each), figs and red apples (0.5 kg each), with cloves (6-8 pcs.), cinnamon (1 stick), ginger are boiled in 3-4 liters of water. (root 10 g). The juice of 1/2 lemon is mixed with sugar to taste (1-2 cups), added to the fruit mixture, and cooked for another 10 minutes. The cooled broth is filtered and served, preferably with ice.

For Russia, cranberry sorbet can be an excellent option, but the cranberries are not boiled, but ground in a blender and mixed with a decoction of spices and sugar: the result is an excellent medicinal drink, especially useful for women's health.

Tags: sherbet, composition of sherbet, sherbet at home

But in Russian cuisine, these names hide completely different desserts.

Composition of different types of sherbet

What is sherbet made from? So, it happened that under the same name there are several delicacies hidden at the same time, which differ in taste, structure and method of preparation:

Sherbet is usually called a spicy and tasty drink made from fruit juice and spices.
Sorbet is a fruit ice cream that tastes similar to sherbet, but has a thicker and denser consistency.
Sherbet is a viscous and spicy delicacy that is made in production from dried fruits, nuts, condensed milk and resembles a very sweet candy.