How to make sherbet ice cream at home. Sherbet - berry ice cream

Do you think that the difference in the words sherbet and sorbet is only in pronunciation? Is gelato an Italian inspired ice cream?

With the advent of summer, when a cold dessert becomes a salvation from hot weather, it will be useful to know the types of “ice cream” ...

1 sorbet

This frozen delight is made entirely of fresh berries/fruits and sugar. No hint of dairy. Often sorbet is kneaded in an ice cream maker, due to which it is easy to form a portion into a ball using a special spoon. Some establishments even serve sorbet between main courses. It is believed that the bright fruity aroma refreshes the taste buds. Making sorbet at home is not difficult at all.

2 Sherbet

Sherbet ice cream is the same as the sorbet mentioned above, but with a little milk.

In this case, the main part should also be berry or fruit puree.

3 Granites

Like sorbet, Italian granita is made from berry puree, sugar and water.

The difference is in the resulting texture. In contrast to the smooth and slightly viscous consistency of sorbet, granite is scraped off the walls several times during freezing. Due to this, ice flakes are formed.

4 Ice cream

Proper ice cream according to GOST should contain at least 10% milk fat, which is obtained from cow's milk. At the same time, the whipping process is integral in cooking. This helps the ice cream not only freeze, but also acquire a sweet taste.

5 Gelato

I wrote about before, but I repeat. Firstly, this is how “ice cream” is translated from Italian. However, these two desserts are not at all similar to each other. Secondly, the basis of gelato is not milk, but custard. Due to which the proportion of milk fat in it is less, but during cooking it absorbs air worse, so a fairly dense texture is obtained. Another difference is the serving temperature, which is slightly higher than regular ice cream, so gelato has a shiny and soft texture.

6 Frozen Custard

This super creamy dessert is the same as ice cream except for the addition of egg yolk. Thanks to such a slight change in the recipe, a thicker and, at the same time, softer consistency is acquired.

Frozen cream is popular in the southern and midwestern regions of the United States.

7 frozen yogurt

Today, this type of ice cream can be increasingly found in our stores. The main difference, as the name implies, is the use of yogurt, which replaces milk or cream, while the cooking process remains identical to ice cream.

Step 1: Prepare the ingredients.

If your berries are frozen, then first you should remove them from the freezer. Let them lie down a little. In the meantime, you can start preparing, for example, powdered sugar: we take a coffee grinder, pour sugar into it and make powder (powder, by the way, you can buy ready-made). Wash the orange and cut it in two with a knife. We will only need to squeeze the juice out of it (although you can do with an orange, as with berries, as an option). If you have a special manual citrus juicer, then use it. But you can squeeze the juice with your hands. Squeeze out into a bowl. Add berries and powdered sugar to it. Chop and clean the nuts, chop with a knife to a size of no more 5 x5 mm. Now it remains to pour coconut flakes and pieces of nuts into a bowl.

Step 2: Shake and freeze.

It's time to beat this still heterogeneous mixture well. We do this with a blender or mixer - whoever has what. This process will take 1-2 minutes. Now you need to place the mass in the freezer. Since my chamber is divided into fairly narrow compartments, drawers, I had to use a wide freezer dish. If the bowl easily fits in the freezer, then you can do without a dish, thus saving on dishes. So, we freeze, but that's not all. Be sure to periodically (1 time per hour) remove from the freezer and stir spoon. Otherwise, your sherbet will be with ice (there are no emulsifiers in the composition). Until ready to freeze 6-8 hours.

Step 3: Serve ice cream sherbet.

When the sherbet acquires the necessary consistency of ice cream, take the dish out of the freezer and spoon this cold dessert into plates or other forms. If desired, sherbet ice cream can be garnished with leftover berries or sprinkled with coconut flakes. Bon appetit!

- - Sherbet ice cream can be made in different ways: use all kinds of berries, fruits and even vegetables.

- - If the berries have large seeds or pits, they should be removed.

- - The amount of sugar can vary greatly.

- — Various spices (cinnamon, vanilla, etc.) will add additional charm to this ice cream.

- - For lovers: a couple of tablespoons of cognac, brandy, or amaretto (add to the mixture).

Sweet cold dessert made on the basis of fruit puree and sugar syrup is the oldest prototype of modern ice cream and many oriental sweets.

A cold drink made from fruits and honey was called sorbet, sherbet, and sherbet until the beginning of the 20th century. Wikipedia says sherbet is a misspelling. However, this word is widely used . Now sherbet called oriental sweet - cream fudge with a lot of peanuts and other nuts, as well as fruit ice cream, except for fruits and berries, containing milk, cream or yogurt.

Sorbet (sorbet) - came to us from French cuisine. At first, sorbet was served only in liquid form. It was a cold and sweet fruit drink made according to an oriental recipe. Then they began to mix it with ice, and then they invented many delicious frozen desserts: ice cream, melorin, sorbet, sherbet, popsicles, granita. Fruit ice, granita and sorbet do not contain milk and vegetable fats. They differ only in the method of preparation and consistency. Sherbet and melorin recipes include fats. In sherbet - milk fats, and in melorin - vegetable.

sorbet occupied a separate niche among the varieties of ice cream. In fact, this ice cream that does not contain any milk or cream. In the manufacture of dessert, berry and fruit puree, juices, sugar syrup and many other additives are used, including alcohol, egg white, honey and herbs.

Sorbet contains quite a lot of carbohydrates, but does not contain fat at all. This makes it a low-calorie food unless large amounts of sugar, chocolate, and nuts are used in the preparation. The calorie content of sorbet depends on its composition and ranges between 50 and 180 kcal per 100 g.

Composition and basic cooking rules

To obtain a delicate, light and airy texture, the sorbet must be properly prepared.

First, sugar syrup is boiled and fruits and berries are pureed. All components are refrigerated. Some fruits (apples, pears) are recommended to be cut into pieces, frozen, and then smashed with a blender. Products are mixed and cooled like ice cream. It is necessary to periodically look into the freezer and mix the sorbet as soon as the layer at the edges of the form freezes. As a rule, this should be done every 30-40 minutes. Stirring prevents the formation of large ice crystals, makes the consistency homogeneous and fluffy.

Of great importance is the ability to correctly use natural ingredients in the recipe, which help to maintain the texture and shape of the finished product. These include:

• natural preservatives;
• natural stabilizers.

main preservative for sweet foods sugar. Sugar syrup helps to keep the product longer and keep its shape. Sorbet contains about twice as much sugar as ice cream. Dessert, which is based on sweet fruits and berries, needs less sugar syrup. But if there is too little sugar, then the fruit mixture will freeze into ice, lose airiness and softness. If there is too much sugar, then the mass may not freeze properly.

It is necessary to strictly observe the proportions of the proven recipe. A smoother and more delicate texture of the product can be achieved by replacing part of the sugar (about 10 percent) with invert sugar syrup.

Stabilizers are needed when using a large amount of liquid in a recipe. For example, when the base of the dessert is not puree, but juice or compote. Natural stabilizer - egg white. Protein must be whipped into a soft foam and added to the mixture in the middle of the freezing process. Whipped protein not only prevents separation, but also gives volume and splendor to the finished product. For one kilogram of the base, one whipped protein is enough.

Pectins help maintain the consistency of the sorbet. Many fruits and berries, such as apples, bananas, apricots, currants and cherries, contain a lot of natural pectin. In puree, its amount is enough to maintain the desired structure of a cold treat.

Sorbet with alcohol is a treat for adults. When adding alcohol, the freezing time increases, and the product becomes softer and more aromatic. Any recipe can serve as the basis, only part of the juice or sugar syrup is replaced with alcohol. Sweet liqueurs are added to the syrup when preparing sorbets from sour berries or citrus fruits. Sparkling wine replaces part of the juice in sorbets from sweet fruits and berries: pear, banana, raspberry and grapes. Cognac, brandy and other strong drinks go well with apple, plum and cherry.

Recipes

The simplest sorbet is easy to prepare. It is only necessary to chop pectin-rich fruits, add sugar syrup, beat the mixture in a blender and freeze, stirring occasionally. The combination of apples with lemon and banana with blackcurrant in a ratio of 10:1 gives excellent results.

When developing the skill of creating refreshing desserts, recipes can be complicated. For example, you can add small pieces of fruit and whole small berries during the freezing process.

Until the 19th century, sorbet (sorbet) was called a cold refreshing drink made from fruits. It was first invented by the Chinese, then the recipes for fruit sorbets migrated to the Arabs, and soon the Europeans learned about sorbet. When French culinary experts got acquainted with the Turkish version of sorbet, it was water with sugar and lemon, although in eastern countries the sorbet was made from dogwood, rosehip or rose with sugar and spices. Sherbets were also boiled with jam and fruit juices, which were necessarily boiled down - while the drink turned out to be either thick or liquid. Tajik chefs consider candied syrup, more like jam, to be sorbets, while Azerbaijani sorbets were made sour and tart - they were served with pilaf and fatty meat dishes. A little later, fruit juices were mixed with ice or frozen, and gradually fruit sorbet turned into ice cream.

Benefits of fruit sorbet

Fruity is suitable for those who follow a diet for weight loss or recovery, since it can be prepared from fruits and berries alone without sugar - in this case, adherents of natural nutrition will be able to enjoy the natural taste of products. Sorbet can be included in the diet without worrying about weight gain and satisfying your need for sweets. This dessert contains a generous portion of vitamins, minerals and trace elements. It perfectly refreshes on a hot day, gives energy, tones the body, provides it with glucose and satisfies hunger, so it can be served for breakfast or afternoon snack. Sorbet refers to low-calorie dishes if prepared without sugar, nuts and chocolate.

How to make sorbet

A modern fruit sorbet is a healthy and tasty dessert made from fruit juice or puree, sweetened with sugar, honey or syrup. After mixing the products, the sorbet is frozen like ice cream with constant stirring. The finished dessert should be fluffy, airy, tender and light, like a grainy ice cream, and not like a piece of ice. Although the classic sorbet is a combination of fruits and sugar, dairy products, alcohol, coffee, tea, nuts, dried fruits, chocolate, spices and herbs - mint, tarragon, tarragon are sometimes added to the dessert. The easiest way to make sorbet is to freeze fruit or berry puree, whisking it occasionally to get a smooth and fluffy texture. However, there are more complex recipes from different fruits or their combinations, so when the berry and fruit season begins, switch from regular ice cream to sorbets - it’s good for the body and for the figure. The Roman emperor Nero, for example, loved to feast on snow, which was served with honey, fruit puree and wine - after all, ancient gourmets knew a lot about good cuisine!

Banana-Apricot Sorbet: A Step-by-Step Recipe

This is one of the best summer desserts that gives you the opportunity to enjoy sweets and does not cause heaviness in the stomach.

Ingredients: bananas - 0.4 kg, apricots - 0.3 kg, sugar - 30 g, water - 150 ml.

Cooking method:

1. Pour water into a saucepan, dissolve sugar in it and bring to a boil.

2. Peel the bananas and cut them into pieces.

3. Cut the apricots in half and remove the pits.

4. Put the fruit in a blender and beat them until smooth and fluffy.

5. Pour the resulting sugar syrup into the blender bowl and whisk again.

6. Put the banana-apricot mass and refrigerate for 12 hours, stirring every hour.

7. Beat the fruit ice in a blender - this is necessary in order to make the dessert airy and tender.

8. Freeze the fruit mass for another 1-2 hours, stirring occasionally. When finished, it should resemble ice chips.

9. Scoop the sorbet with an ice cream scoop into bowls and garnish with a sprig of mint and fruit. Enjoy the exquisite taste of fresh fragrant fruits!

Orange sorbet with vodka and basil

This one looks very original, so even a festive table can be decorated with it. Cut off the tops of 4 oranges, grate the zest from them and scrape the flesh into a bowl. Next, cut off some of the orange peel from the bottom so that the fruits are more stable, and then put them in the freezer. Crush the orange pulp with a wooden mortar to extract the juice, pour it into a small saucepan, add the zest, bring to a boil and reduce the juice to 125 ml. Next, dissolve in juice 8 tbsp. l. sugar, let it cool, mix with 4 tbsp. l. vodka and 500 g of natural yogurt. Transfer the mass to a container and freeze in the freezer for 2-3 hours, add a banana and 10 basil leaves to the sorbet. Beat the dessert with a blender, place the mass in the freezer again and hold until it hardens. Put the sorbet in orange cups and serve to the table - the guests will be pleased. If you are preparing a dessert for children, add any juice instead of vodka.

Refreshing grape sorbet

Peel 500 g of sour, unripe ladyfingers grapes from the stalks, pour half a glass of sugar on it, bring to a boil and boil for 2 minutes. Start cooking sugar syrup from 500 g of sugar and 2 cups of water, then squeeze the juice from the grapes, mix with grape broth and pour into boiling syrup. Hold the syrup on fire for 1.5 minutes, cool and freeze in the freezer. When the mass hardens, beat it with a blender and place it again for a couple of hours in the cold.

Blueberry Lemon Sorbet

Boil compote from 500 g of blueberries and 500 ml of water, let it simmer for 15 minutes, add 100 g of sugar and wait until it dissolves. Add 60 ml of lemon juice and 2 tsp to blueberry syrup. lemon zest, beat in a blender until foamy and freeze, and after 1.5 hours, beat again in a blender along with 2 proteins. Cool in an ice cream mold and serve with fresh blueberries, mint in waffle cones.

Cherry sherbet with white wine

Mix half a glass of dry white wine, a third of a glass of fragrant liquid honey and 2 tbsp. l. lemon juice. Wash 2 cups of cherries or sweet cherries, remove the stones, chop the berries in a blender along with 5-6 mint leaves, and then mix with the prepared wine-honey sauce. Send the mass in the container to the freezer for 1.5 hours, stir it every 10 minutes so that it becomes loose.

Mango sorbet

Puree 3 ripe mangoes, pour half a glass of mineral water, half a glass of natural apple juice and juice of half a lemon into the mass. Freeze the dessert for 4 hours, stirring it from time to time to obtain an airy consistency. Beat 1 protein, combine with fruit mass and freeze again. When serving, garnish the sorbet with any berries or fresh mint.

It turns out that making fruit sorbet at home is very easy, so cook it more often, because this easy, healthy dessert can be eaten at least every day. Fruit sorbets are served in tall glasses or bowls - it all depends on their consistency. The dessert is decorated with a sprig of mint, chocolate, coconut or chocolate shavings, nuts, dried fruits, pieces of fruit, poured over with sauce and sweet syrup. Children and adults can consume such desserts without fear for their health!

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In hot summer weather, the most popular dish is ice cream. A lighter version of ice cream is popsicles, sorbet, or sherbet. In this article, we have selected the most delicious recipes for fruit sherber ice cream. How to make fruit sorbet watch and read on.

fruit sorbet recipe

Lemon sherbet recipe

Ingredients:

• 150 gr. Sahara
• 3 ripe mangoes
• 50 ml lemon juice
• fresh mint leaves
• egg white

Cooking method:

1. Wash the mango, dry it, remove the skin and seeds.
2. Grind the pulp into cubes and mash with a fork.
3. Beat egg white with half sugar.
4. Add mango pulp and lemon juice to protein.
5. Beat everything with a mixer.
6. Put the sherbet in the freezer for 30-40 minutes. Serve in balls, garnished with fresh mint leaves.

Cherry sherbet recipe

Ingredients:

• 3 art. pitted cherries
• 1 st. Sahara
• 1.5 st. milk
• 1 st. l. heavy heavy cream
• 1 st. l. honey
• juice of one lemon

Cooking method:

1. Sprinkle cherries with sugar, mix and leave for 10-15 minutes to give juice.
2. Warm the cherry mass over low heat until the sugar is completely dissolved.
3. Cool the cherry jam, then grind with a blender.
4. Pour lemon juice, honey, milk and cream into a bowl with cherry puree.
5. Beat 1 minute at medium speed.
6. Pour the mass into a plastic container and put in the freezer for a day.

Recipe Melon Sherbet

Ingredients:

• 0.5 kg ripe melon
• 1.5 st. water
• 0.7 st. Sahara
• lemon

Cooking method:

1. Wash the melon, cut off the pulp and grind the blender into a puree. Make syrup from water and sugar.
2. Add the juice of one lemon and grated zest to the syrup.
3. Beat melon puree with syrup for 1-1.5 minutes with a blender.
4. Transfer the sherbet to a container and freeze. Serve sherbet with fresh melon slices and lemon zest.

Strawberry sherbet recipe

Ingredients:

• 2 tbsp. strawberries
• 2 tbsp. milk
• 2 tsp lemon juice
• 100 gr. Sahara

Cooking method:

1. Wash strawberries and remove stems.
2. Grind the strawberries into a puree using a blender.
3. Pour lemon juice, milk and sugar into the puree.
4. Whip the strawberry mixture with a blender.
5. Transfer the sherbet to a container and cover with cling film on top.
6. Cool in the freezer for an hour, then stir and leave to harden for another 3 hours.
7. Serve with fresh strawberries and strawberry syrup.

Recipe Orange Sherbet

Ingredients:

• 6 pcs. orange
• lemon
• 1 st. Sahara
• 1 pack vanilla sugar
• 2 squirrels
• 1 st. l. orange liqueur or vodka
• 100 ml water

Cooking method:

1. Cool the egg whites and beat into a stiff foam.
2. Peel the oranges and squeeze out the juice.
3. Cut the lemon into slices and puree with a blender. Mix orange juice and lemon puree.
4. Add sugar, vanilla sugar, zest and vodka or liquor.
5. Pour in water and put the proteins in the citrus mass.
6. Mix and pour into a deep mold or container.
7. Freeze the sherbet in the freezer, then stir with a spatula and refrigerate for another hour.
8. Serve with a spoonful of honey and a slice of orange.

Video recipe "Papaya and raspberry sherbet"

Cook with pleasure and be healthy!

Always your Alena Tereshina.