Is it possible to have sherbet while on a diet? How oriental sweets affect your figure, healthy sweets for weight loss sherbet lokum

Today there is a huge number of all kinds of delicacies and delicacies that delight the sweet tooth and give us the opportunity to enjoy a mouth-watering dessert that will not only give an unforgettable taste sensation, but also surprise with its beautiful and unusual appearance. Cakes, pastries, candies, chocolate, jams, marshmallows, marmalade and marshmallows, this is not a complete list of what is especially popular today. However, as many years ago, oriental sweets, which have a special composition and taste obtained thanks to oriental spices, have no equal and are always valued more than others. Such delicacies, known all over the world, include sherbet.

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 was so loved by the rulers of the ancient East. 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.

Vitamin A, found in large quantities, is a powerful antioxidant that has a beneficial effect on the entire body. In addition, all dried fruits (especially dried apricots) are a rich source of all kinds of minerals, which are often lacking in the human body.

Sherbet in the form of fudge

The production of this sherbet is very common in the country. The product has the appearance of a fudge with a dense texture , reminiscent of 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 - ice cream

Frozen sherbet is served as a dessert.
This popular delicacy is distributed all over the world, but its name in the European style sounds like sorbet or sorbet. Essentially this is a frozen sorbet; when frozen, it turns out to be a rather soft, viscous mass of fruit puree with pieces of fruit, which is served as ice cream for dessert.

Sometimes the fruit mass is not completely frozen, alcohol (wine or liqueur) is added to it and served as a drink. It is often drunk during meals and after meals. It is believed that this sorbet improves the digestion of food, since the fruit puree from which it is made contains a lot. In addition, this delicacy is a source of vitamins, minerals and other beneficial substances.

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 you should also refrain from using sherbet if you have 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 prepare sherbet yourself , 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.

Sherbet - fudge

It is in the form of this oriental sweetness that sherbet is known in our country. It is classified as because a lot of sugar, molasses or condensed milk is used for its preparation. A mixture of these ingredients is boiled with cream or fruit, and nuts, vanilla, candied fruits or other additives are used as fillers. The result is a thick semi-solid mass that tastes very sweet.

Of course, sherbet has beneficial properties, which depend on the composition of the delicacy. First of all, it is a source of easily digestible carbohydrates, which the body undoubtedly needs, but in small quantities. Nuts, which are most often included in sherbet, are a source of vitamins, microelements, vegetable protein and unsaturated fatty acids. But sherbet is beneficial for the body only when consumed in moderation.

The harm of sherbet is most often due to abuse of the delicacy. It contains a lot of sugar; 100 g of sherbet contains more than 400 kcal. That is why it should not be used for diabetes and obesity. It is better to exclude this delicacy from the diet for those who wish.

People prone to allergies should carefully study the composition of sherbet, since it may contain honey, nuts, fruits, milk, chocolate and other components that are potential allergens. It is worth paying attention to the composition because it may contain cheap vegetable oils (,), flavorings, preservatives and other additives that are harmful to the body. You need to choose a product consisting of natural ingredients. The shelf life of sorbet factory-packed in vacuum packaging is no more than 3-4 months, and the loose product is stored for no more than 10 days.

Galileo program, episode on the topic “Sherbet”:

Types of sherbet

It so happened that under the same name there are several sweets that differ significantly both in structure, taste and method of preparation. Sherbet is a spicy drink made from fruit juice and spices, fruit ice cream that tastes like liquid sherbet, but has a denser and thicker consistency, and a spicy, viscous sweet made from nuts, dried fruits and condensed milk, reminiscent of a sweet candy. Let's take a closer look at each of the varieties of this sweetness.

Liquid sherbet

The most ancient and ancestor of all other types of sherbet is considered to be a drink that was invented back in the days of Scheherazade, who was considered his fan. The main components of this cool drink were rose petals, rose hips, dogwood and oriental spices. Later, juices and decoctions from apples, oranges, pomegranates, lemons and quinces, as well as sugar and honey, began to be added to sherbet. In some modern recipes, sherbet contains cream, milk and eggs, which were not intended in the original version. The drink is always served chilled, as it has excellent tonic properties and can quickly quench thirst.

To talk about the composition of sherbet, you need to know what exactly is included in it. For example, sherbet made with milk contains methionine, vitamin A, calcium, B vitamins, and vitamin D. One cannot fail to mention lactose and protein, which this sorbet is rich in. The fruits that form the basis of fruit sorbet deserve special attention. They saturate the body with vitamins and minerals.

Soft sherbet

Sherbet, a cold snack with the consistency of slightly melted ice cream, originated in France. Inventive French, in order to extend the shelf life of sherbet and make it a full-fledged, cooling dessert, began to mix it with ice cream and freeze it. This type of sherbet is more similar to the fruit drink described above, since their composition is almost identical. The only difference is the consistency. In addition, in addition to fruits and dairy products, dried fruits are often added to soft sherbet. This enriches the composition of the dessert and gives it additional properties. They replenish vitamin A reserves in the body and are excellent natural antioxidants that have a positive effect on health. In addition, dried fruits, and especially dried apricots, are a rich source of minerals that we so need for normal life.

Sherbet in the form of fudge

This type of sherbet is perhaps one of the most common in our culture. Many people are accustomed to perceiving sherbet as a sweet fudge that has a dense structure and resembles a sweet candy with a lot of nuts and spices. Sometimes sherbet can even be too sugary, as it is prepared with a lot of sugar and condensed milk. To prepare sherbet, milk, sour cream or cream, condensed milk, butter, chocolate, sugar, honey, vanillin, several types of nuts, fruits, candied fruits, dried apricots, raisins, prunes and molasses are used. It is not necessary to combine all of the listed ingredients at once. You can take only a few of them at your discretion, which will suit you most.

A thick mixture is boiled from condensed milk, cream and butter, into which the selected ingredients are then added as fillers, everything is mixed well, put in a special form and the mixture is sent to harden in the refrigerator until it becomes solid. After this, sherbet is cut into small pieces and eaten as a nutritious and filling sweet dessert. The presence of nuts in this type of sorbet enriches it with vegetable fats, vitamins A, E and PP, as well as biotin and linoleic acid. The calorie content of sherbet, as well as its composition, depend on the components used. Therefore, it can be both dietary and high-calorie.

Sherbet recipes: oriental and European taste

Solid oriental sherbet

It is very sweet and high in calories. To prepare it you will need: 200 g of nuts of any kind, 700 g of sugar, 500 g of milk powder, 1.5 glasses of water, 50 g of butter. Before cooking, the nuts must be thoroughly dried in the oven and then chopped into medium pieces. This can be done using a rolling pin or blender. Pour 100 g of sugar into a saucepan with a thick bottom, add water, and put on fire. When the syrup boils, add the rest of the sugar. After 5 minutes, add butter, milk powder and nuts, remove from heat.

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

Soft oriental sherbet

This dessert turns out very soft and tender. For it you need to prepare the following products: for 100 g of sugar, take 50 ml of water, 100 ml of condensed milk, 100 g of nuts of any kind and 100 g of butter, lemon.

Sugar and water must be turned into a thick syrup, add lemon juice (about 2 tablespoons). Add condensed milk, butter, nuts there. Cook for 20 minutes. Place the prepared sweet mixture into molds and place in the refrigerator to harden. Sherbet is ready!

Fruit sorbet

This dessert will please everyone on hot summer days. It is quite capable of replacing store-bought ice cream. This dessert is very easy to prepare. You need to take 0.5 kg of seasonal berries and fruits, remove seeds, stems and peels, beat until pureed, add sugar and lemon juice to taste (the proportions depend on the chosen berry-fruit base). Pour the fruit puree into a bowl or other container and place in the freezer until completely frozen. 2 hours before serving, it is better to beat the frozen mass with a blender to add airiness, pour into portioned molds and put back in the freezer.

The recipe for homemade sherbet is given in the video:

Using these recipes as an example, we can highlight several main products that are included in sherbet. This:

Sugar
Nuts
Different types of milk
Butter
Fruits and berries (for the European version).

The list of ingredients is small and quite accessible. And the dish is very easy to prepare. Therefore, you should not put off preparing such sweets until tomorrow, because today you can plunge into the atmosphere of the spicy East or strict Europe!

Sherbet is a unique product related to sweets. This concept means not only sorbet, but also an ancient drink. The dessert was prepared in the east and contained many vitamins. It is also a popsicle made from honey, sugar and various fruits. Due to its wide range of uses, the composition includes many different components, such as nuts, raisins, vanillin, condensed milk and much more. The calorie content of sherbet also depends on what ingredients are included in the dessert.

The benefits of sherbet

As you know, the properties of products depend on the ingredients they contain. The same is true with sherbet, each type of which can have a positive effect on the condition and functioning of the body and internal organs. Sherbet normalizes the functioning of the heart, liver, kidneys, improves vision and promotes the body's absorption of sugar. In addition, it helps calcium to be absorbed into the intestines, which allows it to be more intensively distributed throughout the body. Sherbet has a beneficial effect on the cardiovascular system and can even prevent the formation of certain forms of cancer. Sherbet is useful for anemia and hypertension; some of its components are indispensable for constipation, vitamin deficiencies, diseases of the teeth and gums, as well as for nervous disorders and overexertion. In addition, sherbet has antibacterial properties and strengthens the lungs. This is not the entire list of beneficial properties of sherbet, which directly depend on the components used for its preparation.

Useful qualities

The benefits of this popular delicacy directly depend on the ingredients it contains. So, the most beneficial for our body will, of course, be a dessert made from natural products - nuts, seeds, fruits or berries.
Walnut sherbet has a rich vitamin and mineral composition . Thus, it contains a fairly high content of tocopherol, which is involved in the functioning of the immune system and helps our body fight the processes of aging and withering. Tocopherol is also necessary for the normal functioning of the female reproductive system, maintaining healthy skin, hair and nails.
Vitamin A , present in the dessert, is beneficial for the musculoskeletal system - it reduces bone fragility and increases the elasticity of joints.
Retinol is also incredibly beneficial for the eyes - it prevents the development of many vision diseases and also prevents vision loss. Therefore, sherbet should be eaten by those who spend a lot of time at the computer or are prone to myopia.
Vitamins PP and K are involved in hematopoietic function and serve as the prevention of iron deficiency anemia.
The product is also rich in B vitamins , which play an important role in the functioning of the digestive system, the most important metabolic processes occurring in the body, as well as regulating mental activity, sleep patterns and the psyche.
Natural fatty acids contained in the dessert are very beneficial for the health of the gastrointestinal tract. They also improve the functioning of the stomach and facilitate the process of digesting food.
It has been noticed that nut sherbet improves the absorption of calcium in the body , thereby strengthening bones and teeth.
Peanuts , which are included in the delicacy, have a beneficial effect on the functioning of the cardiovascular system, help normalize blood pressure and improve blood flow.
There is a positive effect on the condition of the kidneys and liver . Moderate consumption of sherbet helps cleanse the body of toxins and toxic compounds.
The delicacy is rich in nuts - natural antioxidants that slow down the aging process of the body, and also significantly reduce the risk of developing malignant tumors.
A sweet dessert will help stabilize the psycho-emotional background , improve your mood, and overcome apathy and blues.

The harm of sherbet

There is hardly a product that, while having a large range of beneficial properties, does not have at least one harmful one. This can also be said about sherbet, which is not an ideal product and has no contraindications. Due to the high sugar content in some of its types, sherbet is a high-calorie product and is contraindicated for those who want to lose weight and are actively fighting excess weight. People suffering from diseases of the pancreas and liver should also refrain from consuming sherbet. Pregnant women and nursing mothers should not include sherbet in their menu. People with allergies also need to treat sherbet with caution, because it may contain products that can cause an allergic reaction. Most often these are peanuts, honey and some types of fruit.

If you decide to treat yourself to sherbet, we recommend that you prepare it yourself at home, using only natural and high-quality products. Today on the Internet you can find a large number of all kinds of sherbet recipes, ranging from a soft drink to sweet fudge. Don’t be afraid to experiment and add new ingredients to sherbet that will make it original and give the dessert an interesting, piquant taste.

Ekaterina Makhnonosova for the women's magazine InFlora.ru

When using or reprinting material, an active link to the women's online magazine InFlora.ru is required

Adviсe

You should not get carried away with store-bought sherbet - it usually contains a huge amount of food additives, dyes and preservatives. If you want to get the maximum benefit, prepare the sweetness yourself - fortunately, the recipe for sherbet is quite simple and can be easily found on the Internet.
Do not forget that there are several ways to prepare delicacies - and a wide variety. If you can't make classic hard sorbet, try making a cocktail according to an ancient Arabic recipe, or nut ice cream, popular in Paris.

Properties of sherbet

How much does sherbet cost (average price for 1 kg)?

Moscow and Moscow region.

190 rub.

The word sherbet or sherbet , as well as sorbet, has not only different spellings, but also several meanings. Firstly, sherbet refers to an ancient oriental vitamin drink based on rose hips, rose flowers, licorice and spices. Nowadays, sherbet is a soft drink made from the juices of fruits and berries, with the addition of sugar, honey, herbs and spices.

Secondly, to all those with a sweet tooth, sherbet is known as fruit ice cream or a fragrant oriental sweet delicacy. It’s the last type of sherbet that we want to introduce you to today. Sherbet received its distinctive name thanks to the Turkish language and the word Şerbet, which has analogues in other languages. For example, Persians, Urdu people and Arabs call sherbet sharbat.

What is sherbet?

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

Peanut sorbet is an oriental sweet that has nothing to do with drinks. It is a candy made from nuts and fudge that is cut into small pieces and served as a dessert. In terms of composition and calorie content, sherbet is comparable to candy; it is a satisfying and nutritious treat. Modern manufacturers usually use condensed milk as a basis.

Composition of sherbet

In terms of its composition, sherbet is classified as a sweet, and according to its consumer and taste properties, the product is classified as candy. The composition of sherbet includes various products, which depend solely on the national recipe of the dish. However, in any case, sherbet will look like fudge to which various ingredients are added. For example, nuts, vanillin or raisins. Modern sherbet producers use condensed milk as the main sweetening ingredient.

The calorie content of sherbet will also depend on the original ingredients of the product. The average calorie content of sherbet is 417 Kcal per 100 grams of product. Agree, it’s quite a satisfying delicacy. Sherbet remains the most popular dessert in eastern countries. The most popular among Easterners is sherbet with peanuts or groundnuts, which are filled with condensed cream.

Conclusion

Sherbet is a tasty and healthy delicacy. However, like any dessert, you shouldn’t get too carried away with it to avoid extra pounds.

Sherbet with peanuts is an oriental sweet that resembles soft candies. Its taste is quite sweet, so it is recommended to drink it with unsweetened tea, or with a slice of lemon.

Sherbet with peanuts from the Azov Confectionery Factory is packaged in a transparent film packaging, which contains all the information about the composition and manufacturer's data. Inside, the sweetness is packed in a durable transparent box.

Calorie content of sherbet with peanuts (Azov confectionery factory)

The calorie content of sherbet with peanuts is 430 kcal per 100 grams of product.

The benefits of sherbet

The chemical composition of the product determines both the harm and benefit of sherbet. On the one hand, the product is rich in beneficial substances that are originally contained in the original ingredients. For example, nuts or raisins contain sufficient amounts of vitamins and minerals. Vitamin A, B1, D, PP, as well as biotin and linoleic acid are contained in sherbet.

We can say that the main benefit of sherbet lies in the excellent satiating abilities of sweetness. We think many will agree that it is simply impossible to eat a lot of sherbet, which cannot be said about chocolates, which some people consume in kilograms. In addition, sherbet is better absorbed by the human body and can serve as an excellent and more natural replacement for candy or other sweets.

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.

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.

The harm of sherbet

Unfortunately, the harm of sherbet lies in the same chemical composition of the product. In terms of the amount of sugar, sherbet is in the forefront among the most high-calorie sweet products. Such a high sugar content in the confectionery product causes a high level of carbohydrates, which can be a good source of energy or add a couple of extra pounds.

Therefore, you need to consume sweets in reasonable quantities, because... The harm of sherbet can be quite noticeable and not only for a beautiful and slender figure. Sherbet is contraindicated for people suffering from liver or pancreas diseases. Doctors also advise limiting the amount of sherbet consumed during pregnancy and childbirth, because sweetness can cause allergic reactions in the baby. It is best to find a “golden mean”, then sherbet will not cause harm, but on the contrary, it will enrich the body with useful substances.

Things to remember

Unfortunately, like almost any product, sherbet has not only a lot of useful properties, but also many contraindications, as well as side effects from consumption.

from diabetes or allergies to nuts and fruits should not eat sweets
Do not forget that the product is quite high in calories - its nutritional value can exceed 550 kcal per 100 g . Therefore, it is worth consuming sherbet in moderation and, of course, no more than a couple of times a week, since an excess of sweets in the diet can be fraught with rapid weight gain, skin problems, heart problems and, of course, diabetes.
Pregnant women, as well as women during lactation, should use the treat with caution to avoid an allergic reaction in the baby.
Due to the fairly high sugar content, sherbet may be contraindicated for people with problems with the pancreas or liver .
Unlimited consumption of sweets can provoke the development of dental problems (including caries).

Sherbet reviews and comments

Sherbet, aka sherbet, aka sorbet... This delicacy not only has many names - it may well claim to be the most “many-faced”. For most of us, sherbet is a milk-based sweet with chopped nuts and dried fruits added to it. This dessert is often also called “butter sausage”.

However, sherbet is also an incredibly healthy and aromatic drink made from rose petals, rose hips and fruit juices, to which a variety of spices are added. This is what the heroes of oriental fairy tales drink, often causing bewilderment among young readers who are accustomed to “hard” sherbet.

But that's not all. Sherbet is found not only in liquid and solid, but also in soft forms. Soft sherbet is a juice prepared according to a special recipe, reminiscent of fruit ice cream.

In a word, you won’t understand it right away. And yet, all types of this wonderful delicacy are not only tasty, but also healthy.

Historical reference

How did so many different delicacies manage to “hide” under one name? In order to answer this question, you should take a short excursion into history.

First of all, the “right of seniority” belongs to the liquid form of sherbet. The drink, the main ingredients of which were fruits and spices, was considered the favorite delicacy of the legendary Scheherizade. It enjoyed incredible popularity in the Arab world, and soon “migrated” to Europe. Some time later, the inventive French “improved” the delicacy in their own way - they began to freeze it, turning it into a cold dessert. So the sherbet drink turned into sherbet ice cream. At the same time, in France and Italy champagne was often added to it to emphasize the unusual taste.

Finally, sherbet fudge, the same sweet to the point of cloying, was also “born” in the East. Initially, it was a delicacy made from crushed cookies, to which dried fruits, nuts, vanilla and other spices were added.

The legend of the origin of the delicacy

There is a rather interesting legend that connects sherbet with the legendary Venetian traveler Marco Polo. According to legend, in the thirteenth century, two merchants from Venice arrived in the city of Khanbalik, in the territory of modern Beijing, who asked to be introduced to the son of Genghis Khan, the Great Khan Kublai Khan. These were the brothers Maffeo and Nicolo Polo. The latter took his son, fifteen-year-old Marco, on the trip. During their stay at the Khan's palace, guests were treated to a refreshing drink based on fruits and spices, which went well with spicy Chinese cuisine. It was Marco who persuaded the cook of Kublai Khan to share with him the secret of preparing this dessert.

The young man was so interested in the exoticism of distant countries that his journey dragged on for twenty years. When Marco Polo returned home, he brought with him not only a huge number of boxes with jewelry and never-before-seen objects, but also an incredible variety of recipes for ancient potions and dishes, including sherbet.

Types of sherbet

As noted above, under the same name there are many delicacies “hidden” that are radically different from each other. Therefore, let’s take a closer look at each of the varieties of sherbet.

Liquid sherbet

Sweetness in liquid form claims to be the “ancestor” of all other types of sherbet. Its main ingredients were rose petals, rose hips, dogwood and various spices. Also, ice or crushed ice, extracts of flowers and herbs, as well as seasonal fruits are necessarily added to the drink. Citrus fruits are also often used.

Liquid violet sherbet is very popular in Turkey. It is made from fresh flowers, which are first crushed until they turn into a paste, then boiled in water with plenty of sugar and cooled.

Among Europeans, among all the varieties of liquid sherbet, lemon has gained the greatest popularity, perhaps due to the fact that this drink is partly reminiscent of the lemonade we are used to.

Today, in the East, sherbet is valued primarily for its refreshing properties, which make this drink indispensable in hot climates. At the same time, they sincerely believe that sherbet also has healing properties. Perhaps this is due to the fact that the cold fruit delicacy was once available only to members of the upper class.

Interesting fact: in Turkey, sherbet is considered a drink associated with courtship and lovemaking. It is required to be served during the matchmaking ceremony and at the wedding. There is also a special sherbet for young mothers, which is called “loğusa şerbet” - that is, “sherbet for a woman in labor.” It is believed that it enhances lactation. It is prepared using rose water with the addition of cloves and medicinal herbs.

Soft sherbet

Soft sherbet is a cold delicacy whose consistency resembles slightly melted ice cream. France is considered the birthplace of this sweet. D'Artagnan's inventive compatriots managed to mix traditional liquid oriental sherbet with ice cream and cool it. The result is a complete dessert.

The composition of soft sherbet is almost the same as that of sherbet drink. The only difference is the fact that the French version of the oriental delicacy often contains not only fresh fruits and berries, but also dried fruits and nuts. The most common option is soft sorbet with dried apricots.

Sherbet in the form of fudge

Sherbet fudge is most common in Europe, and especially in the post-Soviet space. Most of us perceive sherbet as a sweet fudge with a dense and silky structure. The ingredients used to make hard sorbet are sour cream or cream, condensed milk, butter, sugar, vanilla, as well as nuts and dried fruits. A thick mixture is prepared from condensed milk, cream and butter, to which dried fruits and nuts are added at the next stage. After this, the workpiece is laid out in a special mold, where it hardens. Serve the delicacy after cutting it into small pieces.

Many people find this dessert option too sugary. Considering the fact that its main ingredient is condensed milk, to which, among other things, sugar is added, this is not surprising. In addition, due to the presence of nuts and dried fruits, the calorie content of such sherbet is very high.

Composition and beneficial properties of the treat

If we talk about the beneficial properties of sherbet, they are radically different for different types of this dessert.

Composition and beneficial properties of liquid sherbet

As noted above, the main components of liquid sherbet are fresh fruits or berries. They are crushed and added to still hot sugar syrup, into which spices are first added. After this, the drink cools and infuses for a long time. Serve liquid sherbet with ice.

The “trick” of the technology for preparing this dessert is the fact that the fruits and berries included in its composition are not exposed to prolonged heat.

This allows you to preserve not only their taste and aroma, but also the beneficial substances present in their composition.

Thus, traditional sherbet, which contains rose hips and rose petals, boasts a high content of carotenoids - natural pigments that are powerful antioxidants, help slow down the aging process of the body, and also normalize the functions of the endocrine system.

In addition, the drink prepared according to an ancient recipe contains vitamin A, which helps to “accelerate” metabolism and increases the body’s resistance, vitamin C, which normalizes cholesterol levels in the blood and has an anti-inflammatory effect, vitamin E, which accelerates wound healing and prevents excessive blood clotting, as well as B vitamins.

The composition also contains essential oils, organic acids, macro- and microelements.

All this allows us to say that liquid sherbet increases the body’s resistance and its ability to resist adverse external influences, has a positive effect on metabolism, and helps get rid of dysbiosis.

The energy value of the product depends on the composition. For traditional sorbet made from rose hips, rose petals, dogwood and spices, it is approximately 100 kcal per 100 g. If very sweet fruits and berries are used, the calorie content increases.

Composition and beneficial properties of soft sherbet

Soft sherbet, often called sorbet, is a treat that is perfect for people trying to maintain a healthy lifestyle. Its main ingredients are purees and juices from berries and fruits. The absence of natural fats makes this delicacy low-calorie. Also, unlike liquid sherbet, when preparing a soft delicacy, sugar is used in much smaller quantities.

Due to the fact that the fruits and berries that make up the delicacy are subject to minimal heat treatment, they almost completely retain all the beneficial substances present in their composition. Consequently, sorbet is a real storehouse of vitamins and minerals, antioxidants and organic acids. This delicacy normalizes the activity of the gastrointestinal tract thanks to the pectin present in its composition - dietary fiber, which in the intestines is converted into a gel-like mass that binds toxins and poisonous substances, after which they are naturally removed from the body. This allows not only to normalize the intestinal microflora, but also helps speed up metabolism and maintain the bacteriological balance of the body.

At the same time, the calorie content of sorbet is quite low - from 60 to 100 kcal per 100 g of product.

Composition and beneficial properties of hard sherbet

The value of sherbet fudge is determined by the components present in its composition.

The main ingredient of this delicacy is milk, thanks to which sherbet contains the most important disaccharide lactose and the complex protein casein. Lactose is an essential source of energy and helps normalize digestion. As for casein, it gives you a feeling of fullness for a long time, preventing overeating.

The vitamin composition is also impressive. Thus, vitamin A has a beneficial effect on the condition of the skin and organs of vision, B vitamins can normalize the functioning of the human immune system, vitamin C is involved in the process of hematopoiesis and the synthesis of collagen, which is necessary to maintain normal hair and skin.

The dietary fiber present in the treat works as a natural “scrub” for the intestines, helping to bind and remove toxic substances accumulated in it. Also, in combination with unsaturated fatty acids, they can reduce the level of “bad” cholesterol in the blood.

An important component of hard sherbet are dried fruits and nuts. Most often, peanuts are used to prepare this delicacy, which contains vegetable fats, polyunsaturated fatty acids, as well as biotin, which plays a leading role in the processes of carbohydrate metabolism and promotes the absorption of protein that enters the body with food. Dried apricots, which are often added to fudge, are useful for hypertension and anemia. Prunes are an excellent remedy for vitamin deficiency, help with a tendency to constipation and “lazy” intestines, and also have antibacterial and anti-inflammatory properties.

It should be taken into account that sherbet fudge is a confectionery product that is quite nutritious. On average, 100 g of product contains about 417 kcal.

Harm and contraindications

As for contraindications to the use of any type of sherbet, they are quite predictable and also determined by the composition of the product.

First of all, due to the high sugar content, liquid and, especially, solid sherbet are not recommended for people who have been diagnosed with diabetes, as well as for those who want to lose weight and are fanatically watching their figure. Also, those who suffer from diseases of the pancreas and liver should approach the use of fudge with caution - both of these organs really do not like foods high in sugar.

Nutritionists also note that in terms of its composition, sherbet in any of its forms is a rather allergenic delicacy. Both fruits and peanuts, dried fruits, and honey can provoke an individual intolerance reaction. Also, some people's bodies cannot digest lactose due to the fact that they lack the enzyme necessary to break it down in the intestines. Therefore, you should approach the use of sherbet with caution and you should not get too carried away with it.

Making sorbet with peanuts

To prepare sherbet fudge with peanuts, you will need the following ingredients: two glasses of milk, three glasses of sugar, 200 g of peanuts, 50 g of butter.

Pour the milk into a saucepan, add two and a half cups of sugar. Stir, then put on low heat and cook until you understand that the sugar has completely dissolved. Please note that the contents of the pan must be constantly stirred to prevent the milk from burning. After this, reduce the heat to low and wait until the milk begins to thicken and become creamy.

Pour the remaining sugar into a frying pan and melt it over very low heat. Carefully pour the melted sugar into the pan with the milk. Add pre-melted butter there and mix thoroughly.

Peel the roasted peanuts, chop them and add them to the sweet mixture. Mix thoroughly again, then pour the mixture into a baking dish and refrigerate for several hours. Cut into pieces before serving.

Preparing lemon sherbet

To prepare aromatic lemon sorbet you will need: 1.2 kg of sugar, one lemon, two tablespoons of fresh chopped mint, one liter of water, and vanilla to taste.

Pour one and a half glasses of water into a saucepan, add mint and put on fire. Bring to a boil and cook for two to three minutes. After this, let the broth brew for thirty minutes under a closed lid.

Prepare sweet syrup. To do this, put the remaining water on low heat and begin to gradually add sugar to it, stirring. When the sugar is completely dissolved, turn up the heat. Don't forget to descale.

After the syrup begins to thicken, pour in the pre-filtered mint infusion and vanilla, then remove from the heat. When it has cooled a little, pour lemon juice into it and add grated zest. Once the drink has cooled completely, place it in the refrigerator.

Recipes for making sherbet drink

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

Raspberry sorbet: - 1 tbsp. raspberry syrup;

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

Coffee-caramel sherbet: - 100 ml coffee;

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

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

Nut sorbet: - 100 ml orange juice;

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

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

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

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

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

Sherbet is the Turkish name for an ancient oriental drink, which included rose hips, rose petals, licorice, and aromatic oriental spices. Nowadays, in the East, sherbet is called a sweet soft drink, which is made from the juices of fruits, berries, honey, with the addition of sugar, aromatic spices.

Most of our Russian sweet tooths call this fruit ice cream, and even more often - a fragrant sweet treat that resembles candy. This is the type of oriental sweet that we will get acquainted with today. We’ll tell you how to make sherbet at home, we’ll give you a recipe, we’ll tell you about the calorie content, the composition, the benefits and harms of the sweet product. All this will be discussed now:

What does sherbet contain? Composition of the sweet product

Sherbet, which we will talk about today, belongs to oriental sweets and is classified as candy. Therefore, it has the appropriate composition. It is prepared from products based on the type of recipe. But in any case, the sweetness has the appearance of creamy fudge, with the addition of honey, sugar, nuts, dried fruits, sometimes ground cookies, etc. Fresh or condensed milk is used as the main component. Sometimes they are replaced with sour cream.

Why do we value sherbet? Product benefits

As you understand, based on the composition of the product, its nutritional value is quite high. Therefore, of course, you shouldn’t overeat on sherbet. However, in small quantities it is beneficial to the body. For example, milk contains lactose, casein, and protein. All these components are needed for the normal functioning of the heart, liver, and kidneys. The product contains vitamins: A - good for the eyes, B1 - necessary for normal absorption of sugar by the body, D - which improves the absorption of calcium by the intestines.

Peanuts, also included in its composition, contain vegetable fats, valuable polyunsaturated acids, as well as vitamins E, PP, A, group B, and biotin. These nuts are well absorbed by the body. They have a beneficial effect on the cardiovascular system.

Dried fruits also bring many benefits to the body. For example, dried apricots provide vitamin A and improve the condition of anemia and hypertension. Prunes are recommended to be consumed if you have vitamin deficiency; it quickly eliminates constipation and helps fight excess weight. Raisins enrich the body with vitamins, microelements, are good for teeth, gums, and also improve the condition of the nervous system, lungs, improve mood, and suppress anger.

Who is dangerous for sherbet? Harm to the product

High sugar and honey content can cause harm. You need to know that in terms of their quantity, this product is in first place among the sweetest products. Therefore, unwise consumption of sherbet will definitely add a few extra pounds. So be careful.

And now about the contraindications: sherbet should not be eaten if you have diseases of the liver or pancreas. Its use can be harmful to nursing mothers, as it can cause allergies in the baby. Pregnant women should not eat it.

How much energy does sherbet contain? Calorie content of the product

This indicator always depends on the calorie content of the ingredients from which sherbet is prepared. The average is usually 417 Kcal per 100 g of product. Therefore, a very small piece is enough to satisfy your hunger. Despite this, sherbet remains the most favorite delicacy of Eastern women. And they, you see, are not distinguished by their plumpness.

Delicious, sweet sherbet - recipe

We will need the following products: 2 cups of full-fat milk, 2-2.5 cups of sugar, 1.5 cups of roasted peanuts, 50 g of softened butter. Also prepare dried apricots and raisins cut into pieces (to taste).

Preparation

Pour milk into an enamel saucepan. Add half of all the sugar and stir. Heat over low heat until the sugar dissolves. Stir regularly, do not let the milk burn. Cook for a long time until the milk becomes creamy and thickens slightly.

While the milk is simmering, pour the remaining sugar into the pan. Fry it over low heat until brownish. Immediately add the melted sugar to the simmering milk. Put butter, chopped roasted peanuts, and dried fruits there. Mix everything well.

Remove the pan from the heat. Pour the mixture into a clean, shallow baking dish and let cool slightly. When the mixture has cooled, remove the mold to a cool place to harden. Before serving, cut the hardened delicacy into cubes. This sweetness is very good with tea. The taste of homemade sherbet is significantly superior to the store-bought product. Bon appetit and be healthy!

Sherbet (or sherbet) is a traditional drink of Eastern countries, which is a sweet soft drink based on fruit puree, caramel and spices. Sherbet can be thick or thin: the former is often frozen and served as a fruit sorbet, while the latter is simply chilled or served over ice.

The Turkish drink sherbet is extremely easy to prepare, and the arsenal of available flavors numbers thousands and thousands, here you can find traditional fruit and berry sorbets, and options made from violet flowers, roses, rose hips, sorrel or even chopped nuts. You will learn how to prepare sherbet in this article. If the presented recipes seem sweet to you and do not quench your thirst, try drinking them - they do not contain anything extra!

Strawberry sorbet drink - recipe

Ingredients:

strawberry syrup – 50 g;
berry juice – 100 ml;
strawberries – 3 -4 pcs.;
mint – 2 leaves;

Preparation

Whisk strawberries with berry juice and pour into a glass with crushed ice. Pour strawberry syrup over the drink and garnish with mint leaves.

The ice in the drink can be replaced with vanilla or strawberry ice cream, since classic sorbet recipes allow the addition of milk or cream. If you think that there is no better way, then do not add this delicacy, but simply eat it separately.

Can't find strawberry syrup? Then you just need to brew your own from sugar and water in a 1:2 ratio or pour berry jam syrup over the drink.

Ginger sherbet

Ginger sherbet is not a drink for everyone, since its harsh and spicy taste can easily scare off a “Western” person.

Ingredients:

ginger root – 1 pc.;
orange – 2 pcs.;
water – 200 ml;
sugar – ½ tbsp.

Preparation

A piece of ginger as thick as your thumb and 3-5 cm long, peel and soak in 200 ml of water overnight. The next day, pour ginger water into a saucepan and mix with sugar, cook a thin syrup from the resulting solution.

Squeeze the juice from two oranges and add it to the syrup. Cool the resulting drink and pour it into glasses with ice before serving. Garnish the sorbet with orange zest and grated soaked ginger.

Pomegranate sherbet

Pomegranate sherbet is a real oriental drink, as it is served in combination with rose syrup or water.

Ingredients:

pomegranate juice – 250 ml;
sugar – ½ tbsp;
rose petals - 1 tbsp.

Preparation

Place rose petals in layers in a small jar or enamel bowl. Sprinkle each layer of flower petals with sugar or powdered sugar, and pour the syrup released as it steeps into a separate container, after straining. As the syrup releases, the remaining rose petals can be additionally covered with sugar.

Mix pomegranate juice with ½ teaspoon of the resulting syrup and set to cool. Serve the finished drink with ice, garnished with pomegranate seeds.

Instead of rose syrup, rose oil is often used to make pomegranate sorbet, but not more than 1 drop per liter of juice.

Fruit sherbet with tea

An excellent refreshing drink for the coming hot summer, which, in addition to freshness, gives a boost of energy and perfectly invigorates you in the morning.

Ingredients:

Preparation

Cut the citrus zest randomly and pour boiling water over it, leave to steep for 3-4 hours. Squeeze the juice out of the remaining fruits.

Strain the aromatic infusion on the peels and mix with ½ cup of orange juice and 3 tablespoons of lemon juice. Add additional sugar to the resulting mixture and add strong brewed tea, mix the future sherbet thoroughly and set to cool.

Pour the finished drink into glasses and garnish with a mint leaf or grated citrus zest.

There is no doubt that sherbet came to us from the East. India is considered its homeland. There it is known as sharbat. In countries where the Arabic language is spoken, they began to call it something similar. It was called sharba there, but in Turkey it already received its final, familiar name, sherbet. However, it was originally a drink! Yes, yes, and not the creamy and fruity sausages familiar to us from childhood, which look like halva. So what is sherbet? This is a drink that was prepared from licorice with the addition of various spices, as well as roses, dogwood or rose hips. When it advanced its borders far to the north, Europeans became acquainted with many delights. It was not only coffee, shurpa and ice cream. Among these gastronomic borrowings was sherbet. This contributed to the fact that the sweetness quickly gained wide popularity in Europe, albeit somewhat modified. Now this is what they call it... ice cream mixed with a large number of berries or fruits, nuts, raisins. Therefore, in the West, the term “sorbet” is used to describe a low-calorie refreshing sweet. This is how it differs from creamy “ice cream”.

But in Europe there remains another, no less modified meaning of the word “sherbet”. This is syrup. Do you hear an echo of the Arabic “sharb” in its sound? More than a thousand years ago, a drink made from fruit juice with the addition of honey, cinnamon and spices was prepared in the Moorish kingdoms. But now syrups are produced chemically with the addition of sugar.

Sherbet underwent the same sad metamorphosis on a sixth of the land, where socialism won. Cheap compressed briquettes of powdered sugar mixed with cream or milk also began to be produced by the domestic food industry under the trade name “sherbet.” This is blatant ignorance, because there is no fruit in such creamy fudges. And juice is an indispensable condition for oriental sweetness. The drink or share must be dominant. And we added cream, chocolate, and nuts to the briquettes.

So let's go back to basics and make some real fruit sorbet. This drink is not intended to satisfy hunger. It is quite low in calories. But it perfectly refreshes and tones. Different berries have their own cooking rules. However, the general principle is this. Wash the fruit, remove solid particles (stems, seeds, seeds). We generally puree apples, pears and other dense fruits. Then fill them with sugar syrup. We cook some fruits a little, but just a little. Then strain the liquid through a fine sieve to remove all solid particles. And cool it. Further - at your discretion. You can mix sherbet with wine. If you want dessert, grind it with ice.

What about the proportions? It depends on the sweetness of the fruit or berries. For example, strawberry sorbet is made at the rate of a glass of sugar and two glasses of water per kilogram of berries. Prepare the syrup, cool it a little and pour in the fresh juice. But grape sorbet is made from two glasses of water and half a kilogram of sugar. In addition, the berries are also boiled separately for two minutes (one and a half glasses of water per kilogram of unripe grapes). When the broth and syrup are combined, filter all the liquid and keep on low heat for another two minutes.

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.

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

Ingredients

selected milk – 250 ml;
sugar – 3 tbsp. (volume 250 ml);
butter – 100 g;
peanuts (raw, without shells) – 250-300 g.

How to make sherbet at home

In fact, sherbet is prepared in three main stages: we make the base (milk is heated with sugar), the color for the sherbet (sugar caramel) and the nut filling. To speed up the process, it is better to do everything in parallel. In a non-stick saucepan, mix milk and 2.5 tbsp. Sahara.

For the first few minutes, heat the milk and sugar, stirring, then you can leave the contents of the saucepan alone for 20 minutes - let it slowly boil and reduce with the lid open on the maximum heat of the stove. Meanwhile, we'll roast some peanuts. To do this, you can use a stove, oven or microwave. The fastest option is the last one. Pour the nuts into a form suitable for use in the microwave and load it into the micro for 3-5 minutes. (depending on the power of your stove).

We take out the roasted peanuts, and once they cool down, we peel them. We took the peanuts out of the microwave and we can start preparing the dye for our sherbet. To do this, place the remaining sugar in a dry frying pan and heat, stirring, until it turns into caramel (remember, sugar “cockerels” used to be made in the same way).

Next, when the milk and sugar have boiled for about 20 minutes, without removing it from the stove, carefully pour the prepared sugar caramel into the saucepan. It will color the sherbet in its usual color – caramel brown.

Stir the mixture until smooth and boil it for another 40 minutes. During this time, the mass should still darken and thicken considerably. Now add butter to the sherbet.

Stir the mixture again until smooth, so that the butter stops peeling off from the milk-sugar mixture, and remove from the stove. The peanuts should already be peeled by this time. Add peanuts to the sherbet mixture in a saucepan and stir well. Peanuts can be added whole or partially chopped - your choice.

We transfer the sherbet mass into a mold coated with butter or lined with baking paper (cling film is not suitable, because the sherbet is heavy, and when removing it, the film simply will not withstand the weight and will tear). Shake the mold so that the sweet mass settles as evenly as possible, and put the sherbet in the refrigerator to cool. The thinner the layer of sherbet mass, the easier it will be to cut the sherbet when it cools.

In an hour and a half, the delicious peanut sorbet will be ready. Let's take it out.

Now we cut (or break) it into pieces - and you can help yourself. Bon appetit!

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Sherbet with peanuts and cocoa

Those who have ever visited oriental bazaars in their lives know for sure that it is impossible to leave there empty-handed, especially if you end up among the rows of sweets. Pastila, nougat, Turkish delight, baklava, kyata, halva, sherbet... They all drive you crazy with their aroma, appearance, and, of course, taste. We invite you to learn how to make sorbet with peanuts and cocoa at home. If you do everything correctly, it will turn out no worse than what helpful traders offer us in Arab and Caucasian markets.

Ingredients

milk (fat content 3.2%) – 250 ml;
granulated sugar – 650 g;
peanuts – 200 g;
butter – 80-85 g;
cocoa powder – 1-2 tbsp. l.

Preparation

To make a good tasty sorbet, special attention must be paid to the choice of milk. It is best to buy a homemade product; if you buy a store-bought product, then its fat content should be at least 3.2%. Take an enamel saucepan, pour milk into it and place on medium heat.
Now pour 550 g of sugar into the pan (leave 100 g for making caramel). Stir continuously until the sugar grains are completely dissolved. Reduce the heat to low and let the milk-sugar mixture sit for about 30 minutes, remembering to stir it regularly. The mass should turn out to be a soft cream color.
During this time you can prepare the peanuts. Heat a frying pan, do not add oil, add peanuts and fry them. The nuts must be stirred constantly so that they roast evenly. Peanuts are considered ready when the skin peels off easily and the nut itself acquires a golden hue. Pour the finished peanuts from the frying pan into another bowl, let them cool slightly and remove the skin from each nut. Next, you can do as you wish - either leave the nuts whole, or crush them a little using a masher.
Now we need to prepare the caramel. This time you will need a thick-walled frying pan, heat it and pour the remaining 100 grams of sugar in a thin layer, keep it over low heat until completely dissolved and caramel forms. Pour the resulting mass into the milk-sugar mixture, stir and bring to a boil, let it simmer for 3-4 minutes. Now check the mixture for consistency. To do this, drop a little on the saucer; if the drop spreads, it means the mass needs to be boiled a little more.
If the drop no longer spreads, then the milk-sugar mass has reached the desired consistency. Pour softened butter into it and add cocoa powder. Please note that under no circumstances should the butter be melted in a water bath or fire; it is enough to simply put it out of the refrigerator in room conditions in advance and let it soften naturally.
Pour the roasted peanuts into the mixture and stir. Take a rectangular shape, cover it with parchment paper or cling film, pour in the resulting sherbet mixture. Smooth the top and place in a cool place until completely set, this will take at least 2 hours.
This is how you can easily prepare sherbet at home. All that remains is to turn it out of the mold onto a kitchen board, cut into small portions and serve with aromatic tea or coffee; steamed homemade milk would also be nice.

Cooking tips

Instead of peanuts, you can also use walnuts, hazelnuts, cashews, and almonds to make sherbet.
Try to do all the stirring of the sherbet mass with a wooden spoon, not a metal one.
Adjust the amount of cocoa powder to your liking. The more chocolatey and darker you want the sorbet to be, the more cocoa you add.

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.

With assorted nuts

Cooking time: 30-60 minutes.
Number of servings: 10 persons.
Calorie content: 500 kcal per 100 g.
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.

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.