Homemade sorbet with peanuts recipe. Milk sorbet with peanuts. We need a minimum of ingredients

Homemade sorbet with peanuts

Homemade sorbet with peanuts is very tasty, nutty and caramel, dense and easy to cut with a knife. Just one hour - and the delicious oriental delicacy will already be congealing in your refrigerator.

Today I will tell you how to make sherbet at home (classic recipe) with peanuts from milk, sugar and butter. To make the consistency pleasant, I added honey, and for density - milk powder. Roasted peanuts were ideal as a filling. Sherbet should be cooked to a temperature of 115-118 degrees, so it’s worth stocking up on a cooking thermometer.

Ingredients:

milk fat content 2.5% or higher – 300 ml
sugar – 500 g
powdered milk – 2 tbsp. l.
roasted peanuts – 150 g
honey – 2 tsp.
83% butter – 130 g
salt – 0.5 tsp.

Preparation:

First of all, you need to prepare the nuts - fry and peel. I used already roasted peanuts, 150 grams, just peeled them off. If you have raw nuts, first dry them on a baking sheet or in a dry frying pan, and then cool; they will peel easily when fried.

In a small ladle, I mixed cow's milk with powdered milk. And heated it in several stages on the stove so that the dry mixture dispersed. It is advisable to use selected, full-fat milk, or homemade milk. I used store-bought from a pack, fat content 3.2%. In this case, powdered milk will thicken our mixture, it will turn out more dense, loose and crumbly, as it should be for sherbet. As soon as the lumps dispersed, I removed the ladle from the heat and set it aside.

I poured all the sugar into the saucepan, immediately added butter and honey - it will make the mixture more plastic and prevent it from becoming sugary. Take a large and deep saucepan, 2-3 liters, during cooking the mixture will actively boil and foam, it should have a place so that it does not run off onto the stove. You can use a saucepan with a thick bottom and walls. Any other dish is not suitable; the caramel will burn in it and stick to the bottom.

Place the saucepan on medium heat and cook the syrup. First, the sugar grains should melt, and then the caramel will gradually become a darker, nutty color. There is no need to stir for the first 4-5 minutes! You can swirl the saucepan in the air, but don’t stir with a spatula or spoon, otherwise your caramel will crystallize. During the cooking process, do not forget to add salt, it will harmonize the taste (and the finished dessert will not taste salty at all, don’t worry). Once the sugar has melted, you can stir with a spatula.

If your caramel is still sugared, then don’t worry, continue heating it until it melts. You need to achieve a dark brown shade.

Next, I poured the heated milk into the saucepan - be extremely careful, pour it carefully and keep children away from the stove (!), the mixture will foam and bubble, because we are adding liquid to boiling caramel. When you add milk, you will notice that the mixture will become more liquid, begin to actively boil, and form a cap of bubbles on the surface. In this case, the caramel will most likely come in small pieces - this is normal, they will melt as it cooks.

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As soon as the caramel has dissolved in the milk and the mixture begins to actively boil, we note the time - you need to cook for about 20-30 minutes, over medium heat, stirring constantly (if you cook half the amount, it will take less time).

You will notice how the mixture will gradually become thicker, boil down, it will not run, but will flow smoothly from the spatula. Cook to 115-118 degrees, measuring with a thermometer.

This is what the finished mixture should look like in the end, it slowly flows off the spatula and does not run.

Turn off the fire. Add peanuts and mix.

Cool the mixture to about 60-70 degrees.

Then stir vigorously with a spatula until the sherbet begins to thicken. Don't pour it into the mold straight away, otherwise it will harden and crystallize! Kneading will give the sherbet the desired structure; you will see that the mixture brightens and changes its consistency from sticky-liquid to thick and viscous.

It should become so thick that you will have difficulty stirring it with a spoon (like Nutella). This means it's time to transfer it to a form to harden.

It is better to prepare the form in advance. I used a silicone mold, it is very easy to remove the sherbet from it, no need to grease it with anything. If you don’t have one, then take any other dishes, bowls or cups, but be sure to line the bottom and walls with cling film. The mixture must be poured into a mold and leveled. If you did everything correctly, the nuts will be distributed evenly (and will not float to the surface); there may be small air bubbles. The sherbet needs to be brought to room temperature and then put in the refrigerator for a couple of hours until completely set.

Cut the finished nutty sweet into pieces and serve with tea. Store in the refrigerator, wrapped in parchment paper. Enjoy your tea!

Recipe for classic sorbet with peanuts

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

Stages of work:

1. Pour milk into a container (pan, ladle) and place on low heat. 2. Pour three glasses of sugar into the milk and mix well. It is important to constantly stir the milk

so that it does not burn or run away. You need to keep it on the stove until the mixture of sugar and milk begins to thicken and acquires a brownish tint. 3. Then you need to add softened butter (pre-remove the butter from the refrigerator) and mix thoroughly.

4. After the mixture becomes a homogeneous consistency, turn off the heat and add the roasted peanuts. You can buy it ready-made or fry it at home. To do this, pour raw nuts into a clean, dry frying pan and fry over low heat for about 15 minutes.

not forgetting to stir all the time. Readiness can be checked by the husk - when it is dry and easily cracks, this indicates that it is ready.

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

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

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

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

Creamy sorbet in chocolate

Ingredients:

Brown sugar - 300 gr.
Cream 10% - 200 ml.
Nuts - 80 gr.
Raisins - 50 gr.
Dried cranberries - 30 gr.
Pumpkin seeds - 40 gr.
Butter - 20 gr.
Vanillin - 1/3 tsp.
Dark chocolate (couverture) - 150 gr.

Cooking method:

Prepare all the necessary ingredients and start working your magic on the dish. Pour sugar into the cream and bring to a boil. Cook over low heat and stir constantly for 15 minutes.
Add butter, vanilla, nuts, pumpkin seeds, raisins, cranberries and cook for another 5 minutes.
Grease the silicone mold in advance with chocolate, which is melted in a water bath. Crush large Brazil nuts and almonds in a mortar.
Place the mold in the refrigerator to allow the chocolate to harden better.
Place the hot mixture into 8 wells of the mold and into two salt shakers. Once the sherbet in the mold has cooled, put it in the refrigerator.
After removing the mold from the refrigerator, level the outer side of the sherbet with a sharp knife and cover with melted chocolate. The chocolate froze quickly. Sherbet is easy to remove from the cells. Bon appetit!

Delicious sorbet with assorted nuts

To prepare this version of sweets we will need:

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

We start cooking by mixing condensed milk, sugar and 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:

Place nuts and raisins on the bottom of a baking dish lined with parchment paper and pour in the liquid sherbet. Then the delicacy will turn out in layers: below - nuts and raisins, on top - sweet fudge made from condensed milk and honey;
Add nuts and raisins to the liquid sherbet, mix everything and pour into the prepared form.

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

Once the sherbet is in the mold and has cooled, it is ready for use. Cut it into portions and decorate the top with nuts, fresh berries or powdered sugar. A delicious treat for tea is ready!

Milk sherbet

Ingredients:

Sugar 255 gr.
roasted peanuts 140 gr.
vanillin ½ tsp.
water 50 ml.
milk, condensed 120 gr.

General information:

Cooking time: 2 hours 20 minutes;
Number of servings 8.

Cooking method:

To start, you need 235 gr. Heat sugar, water, condensed milk to 120 C, stirring constantly. 10 minutes before the end, introduce 20 g. Sahara.
Cool slightly and beat with a mixer until a homogeneous creamy mass is formed. Add nuts, vanilla and mix well.
Place in a parchment-lined pan and chill in the refrigerator. Cut into portions and serve. Bon appetit!

Sherbet with peanuts with honey and milk powder

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

Cooking method:

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

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

Recipe with photos of nut-free sherbet at home

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

Ingredients

Condensed milk	380 ml
White sugar	300 g
Brown sugar	200 g
Butter from 80%	150 g
Sea salt	pinch
Vanilla	2 g

Step-by-step cooking process

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

Preparation

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!

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.

Having a huge craving for everything sweet, but not cloying (like), I can’t help but put in a word about such a wonderful dessert as sherbet, the recipes of which can easily be prepared at home. In our recipes, cooked sherbet will be a real oriental sweet, like fudge, although sometimes it can also be a drink. For those who like the word sherbet,

At the same time, we will consider its preparation options.

General in preparation and process

We add crushed nuts of all kinds to each type of sweet, from peanuts and hazelnuts to cashews and walnuts. All of them must be crushed in a blender, and if desired, chopped with a knife.

But, for example, I generally use whole nuts that are not too large in sherbet. And technology can be overzealous.

And all this delight must be placed in our syrup, immediately after thickening, cooling it almost to the end and mixing well. We transfer the sorbet into a beautiful form, lined with cling film and, after cooling completely, place the form in the refrigerator. After cooling, freeing from the film, place on the table.

You can wash the nuts before chopping if you have the feeling that they were touched by not very clean hands, but do not forget to dry the nuts on a towel and finally dry them in a heated frying pan. By the way, if they are slightly fried, it’s not scary, and even better for the taste.

According to the viscous recipe, all sherbets are of the same type in execution. Therefore, we will consider one in detail, and the rest of the recipes will consist of ingredients and, if necessary, supplemented.

Strawberry

Ingredients:

sugar - 1 kg,
strawberry juice - 1 glass,
lemon juice - 1 teaspoon.

How to cook

If you have real juice in your kitchen and not a diluted duplicate, great. Let's hope so. In another case, we take strawberries and squeeze the ripe and aromatic berries through fine gauze. Or we take ice cream out of the freezer, wait for it to melt, and make juice in the same way.

Place sugar in a cooking vessel and pour a glass of juice without sediment. Place on low heat until the sugar dissolves. Then we put it on high heat, skim off the dark foam and wipe the edges of the dish with a clean cloth soaked in cold water, removing the hardened sugar so that the sherbet does not become sugary in the future.

We test the readiness by dropping the syrup into cold water: if the syrup does not dissolve immediately and you can pick it up with your fingers, then the sorbet is ready, and immediately remove it from the heat. If not, continue cooking and try again. Sometimes you have to try several times before the desired result is achieved (sometimes I deliberately don’t complete some part, it goes well with homemade ones).

Cover the dish with a damp towel and let cool slightly. We begin to stir the sherbet, which is in a warm state. Mix in one direction until you get a color change and a thick paste. When the color changes, add lemon juice while continuing to stir.

This is where nuts come into play. By stirring and cooling until the end, we get an unforgettable taste of oriental sweetness. And exercise your brain!

Raspberry (cherry)

Ingredients:

sugar - 1 kg each,
raspberry or cherry juice - 3/4 cup each.

How to cook

Squeeze ripe raspberries or cherries through fine cheesecloth until 3/4 cup of juice comes out. Fill the remaining quarter with water. Pour the juice into the sugar in a cooking bowl and place on low heat until the sugar dissolves. Place on high heat. Next are all the steps for strawberry sorbet.

Citric

Ingredients:

sugar - 1.25 kg,
water - 4 glasses,
lemon - 1 piece,
vanillin - to taste.

How to cook

Dissolve sugar in water over very low heat. When it melts, put it on high heat and cook, removing the scum. The syrup should be thicker than for other sherbets. Don't forget to remove the hardened sugar from the edges. Test for readiness, add vanillin and remove from heat.

When the syrup has cooled a little, start stirring with a wooden spoon. When the paste begins to turn white, gradually pour in the strained lemon juice, adding a little grated lemon zest to taste.

Chocolate

Ingredients:

sugar - 1.25 kg,
water - 4 glasses,
dark chocolate (cocoa) – 50 g,
vanilla to taste.

How to cook

Cook as in the previous recipe. When the syrup is ready, add grated chocolate and vanillin. Remove the scum from time to time until the sherbet thickens. After removing from the stove, also knead until the color changes until it becomes a homogeneous paste. You can, if you wish, stir it with your hand.

Coffee

Ingredients:

sugar - 1.25 kg,
water - 3 glasses,
strong coffee - 1 glass.

How to cook

First, dissolve the sugar in water, and then add a glass of strong real coffee. If the sherbet, having changed color, turns out to be very light and we get a light color, add another teaspoon of coffee.

From burnt sugar

Ingredients:

1.25 kg sugar,
4 glasses of water.

How to cook

In a basin (saucepan) dissolve sugar in water (1 liter) over very low heat. Having dissolved, put on very high heat. Place 250 grams of sugar in a clean frying pan and set it on fire. Without letting it burn too much, add a glass of boiling water. Stir. When the sherbet syrup is almost ready, pour the burnt sugar solution into the pan. Cook until done, cover with a towel, let cool slightly and start stirring.

And this cannot be called the final recipe. There is rose petal sherbet. But where can I get 250 grams of selected petals in winter? We'll wait for summer.

Sherbet is quite easy to prepare at home. But in order for such a delicacy to turn out truly tasty and aromatic, you need to make every effort. It should be especially noted that the preparation of this sweet product requires a small amount of simple and affordable products.

Sherbet at home: photo and recipe

Required ingredients:

fresh cow's milk - from 1 to 3 glasses (the hardness of the future delicacy depends on the amount of milk drink);
granulated sugar - 3 full;
peeled peanuts - from 200 g;
fresh butter - 55 g.

Cooking process

In order for sherbet at home to turn out exactly the same as it is sold in stores, you must strictly follow all the steps described below.

Fresh cow's milk must be mixed with 2.5 cups in a metal pan. Next, the dishes should be placed on low heat and, stirring constantly, cook the contents until it thickens and the mass acquires a soft creamy hue.

In order for the preparation of sherbet at home to take a minimum of time, it is advisable not to waste it, and in the process of cooking milk with sugar, proceed to the next stage. To do this, you need to take the remaining 0.5 cups of sugar, put it in a bowl along with 1 large spoon of drinking water and melt it so that you end up with dark brown caramel. While the burnt sugar has not hardened, it should be quickly poured into the thickened milk mass. You also need to add 55 g of butter to the pan. These additional ingredients will give the finished treat a rich color and glossy shine.

Sherbet at home involves the use of not only the above-mentioned products, but also such an ingredient as peanuts. It must be thoroughly washed, peeled and lightly fried. If desired, the nuts can be lightly crushed, but they can also be used in their whole form. After the peanuts are completely ready, they must be immediately added to the main milk mass, and then everything must be mixed thoroughly.

The final stage in preparation

When the mixture of milk, sugar and butter becomes viscous, it must be poured hot into pre-prepared molds. This can be an ordinary kitchen container with low sides, or a mold for sweets, which are sold in boxes. In any case, it is recommended to lubricate the surface of such dishes with vegetable oil, because if this is not done, the sweet product may stick tightly to the bottom.

After the molds are filled to the brim, they must be immediately placed in the refrigerator and left to cool completely. Next, the delicacy must be removed from the dish and beautifully placed in a candy bowl.

Proper serving to the table

As you can see, making sherbet at home is surprisingly easy and quick. This sweet product can be consumed not only with tea, but also just like that, instead of the usual treats and caramels.

Sherbet with peanuts, the homemade recipe for which will be described step by step below, is familiar to many from childhood. Soft, sugary-sweet sticky fudge with lots of peanuts is sure to please both children and adults. Although this dish belongs to traditional oriental cuisine, it contains no ingredients that would be unavailable. Classic peanut sorbet is made with a lot of butter and sugar, so it has a high calorie content.

Berry sorbet

Required ingredients:

Any frozen berries – 300 g;
Lemon juice and honey - a tablespoon each;
Granulated sugar – 200 g;
Heavy heavy cream – 50 ml.

How to make sherbet:

We wash and freeze the berries;
Mix sugar and cream in a saucepan, place on low flame and wait for it to boil. When the sugar crystals dissolve, add lemon juice and honey. Boil the mixture for two minutes, remembering to stir constantly;
Cool the resulting mixture completely. This will take about a couple of hours;
Take the berries out of the freezer and place them in a blender container. We also put the creamy mass here and beat everything thoroughly at the highest speed until a homogeneous consistency;
The finished mixture is poured into glasses and special containers for freezing. You can decorate the treat on top with chocolate chips or nuts.

Place the ice cream in the freezer for 4-5 hours until completely frozen. After this time, you can try it.

Sherbet ice cream: easy to prepare at home!

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

This 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 dessert is that the composition of the products can change, and each time you get a unique taste that is sure to please everyone.

To prepare we will need:

Half a kilo of fresh or thawed berries;
1 orange;
2 tablespoons of powdered sugar (for those who like it sweeter, more is possible);
Coconut flakes (optional);
Several medium walnuts (optional)

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

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

It is not necessary to remove the resulting mixture from the bowl; you can put the sherbet in the freezer directly in it, just do not forget to stir it periodically, otherwise you will end up with fruit ice.

You will need 6-8 hours of freezing to get the consistency of ice cream.

You can remove the finished dessert from the bowl using special ice cream tongs, forming it into balls and sprinkling with the remaining berries and coconut flakes.

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

When preparing any type of sorbet, try to use only fresh products, and remember that the shelf life of oriental sweets prepared at home is much lower than that of store-bought ones. After all, no preservatives or chemicals are used in its preparation;
The amount of sugar can be changed at your discretion;
Remove all seeds from berries and fruits in advance, peel and fry the nuts; As for dried fruits, for example, raisins, you must first wash them in warm water so that small particles of soil or other debris do not get into the dessert with them;
You can optionally add spices to each recipe, such as cinnamon or vanilla;
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 on our site, and bon appetit!

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

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

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

Peanut sorbet recipe

Ingredients:

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

Preparation

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

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

This delicacy was one of my favorites as a child, of course, then they didn’t buy it for me often, but I loved it very much. I think many of you loved him just as much, and still do. Then I didn’t even think that it could be very easily prepared at home.

Sherbet with peanuts is very tasty, especially when you make it yourself, you can cook it not only with peanuts, but also with raisins, you can get creative and add your own additives, change the taste, and so on, but first things first.

SHERBET.

We need a minimum of ingredients:

One glass of milk (preferably homemade or the highest fat content). Three and a half glasses of sugar. A glass of peanuts. Eighty grams of butter.

Cooking process:

Take a small saucepan, pour a glass of milk into it, add three glasses of sugar, mix everything, and put it on low heat. Then, stirring constantly, cook for about thirty minutes.

If the peanuts are not roasted, you need to fry them in a frying pan so that they acquire a golden color and the husks flake off.

Pour the prepared caramel into the pan where we boiled the milk and sugar, mix everything well, and cook, stirring occasionally over medium heat for about one hour, at the end of cooking add butter and mix well.

Then we take any form in which our sorbet will harden, line the form with parchment paper, distribute the roasted peanuts evenly over the form, and carefully pour in our boiled mixture.

Let the mixture cool slightly, then put it in the refrigerator to harden completely. Then carefully remove the already frozen sherbet from the mold, cut into pieces, and enjoy your tea.

See below for another recipe for homemade sherbet but with different ingredients and a different method of preparation, but choose for yourself which recipe you like best.

At the same time, we will consider its preparation options.

General in preparation and process

We add crushed nuts of all kinds to each type of sweet, from peanuts and hazelnuts to cashews and walnuts. All of them must be crushed in a blender, and if desired, chopped with a knife.

But, for example, I generally use whole nuts that are not too large in sherbet. And technology can be overzealous.

Strawberry

Ingredients:

sugar - 1 kg,
strawberry juice - 1 glass,
lemon juice - 1 teaspoon.

How to cook

This is where nuts come into play. By stirring and cooling until the end, we get an unforgettable taste of oriental sweetness. And exercise your brain!

Raspberry (cherry)

Ingredients:

sugar - 1 kg each,
raspberry or cherry juice - 3/4 cup each.

How to cook

Citric

Ingredients:

sugar - 1.25 kg,
water - 4 glasses,
lemon - 1 piece,
vanillin - to taste.

How to cook

When the syrup has cooled a little, start stirring with a wooden spoon. When the paste begins to turn white, gradually pour in the strained lemon juice, adding a little grated lemon zest to taste.

Chocolate

Ingredients:

sugar - 1.25 kg,
water - 4 glasses,
dark chocolate (cocoa) – 50 g,
vanilla to taste.

How to cook

Coffee

Ingredients:

sugar - 1.25 kg,
water - 3 glasses,
strong coffee - 1 glass.

How to cook

From burnt sugar

Ingredients:

1.25 kg sugar,
4 glasses of water.

How to cook

And this cannot be called the final recipe. There is rose petal sherbet. But where can I get 250 grams of selected petals in winter? We'll wait for summer.

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

Sand sherbet

From a wide variety of options, you can choose the one that is most suitable for regular tea drinking. You can make delicious sorbet from cookies.

Compound:

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

Preparation:

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

This divine dish is worth preparing at least once and the hearts of guests and household members will be conquered forever.

Sherbet in Turkish style

Sherbet is also a refreshing drink that is very popular in eastern countries. It is made from berries or fruits and can come in a variety of flavors. Let's look at one of the instructions for preparing this “liquid dish”.

You will need:

Water – 2 cups;
Raspberries - half a kilogram;
Cold milk - half a glass;
Sugar - a glass;
Ice cream - to taste;
For decoration - ice or mint.

Making Turkish sherbet:

We thoroughly wash the berries, place them in a saucepan and fill them with cold water;
Place the container on gas, wait until the liquid boils, reduce the flame and cook the berries for 20 minutes, then strain the raspberry water into a separate bowl. Raspberries will have to be adapted for another dessert or baked goods. It won't be needed here anymore;
Pour granulated sugar into the berry water, bring it to a boil again and cook over medium heat for 10 minutes, periodically removing the foam;
Let the resulting raspberry syrup cool, then add cold milk to it;
Place any amount of ice cream in a bowl or glass (ice cream is best) and fill with milk and berry syrup.

This invigorating Turkish drink is ready. Before serving, you can add ice or garnish with mint leaves.

Homemade sorbet with nuts

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

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