Having a huge craving for everything sweet, but not sugary (like), I can’t help but put in a word about such a wonderful dessert as sherbet, the recipes of which can be easily prepared at home. In our recipes, cooked sherbet will be a real oriental sweet, like fudge, although sometimes it is also a drink. For those who like the word sherbet, At the same time, we will consider its cooking options.
General in preparation and process
We add crushed nuts of various kinds to each type of sweetness, starting with peanuts and hazelnuts and ending with cashews and walnuts. All of them must be crushed in a blender, and if there is a desire, grind with a knife.
But I, for example, do not use too large nuts in general in sherbet whole. Yes, technology can overdo it.
And all this charm must be placed in our syrup, immediately after thickening, cooling it almost to the end and mix well. We shift the sherbet into a beautiful form, lined with cling film and having cooled to the end, place the form in the refrigerator. After cooling, freeing from the film, - on the table.
Nuts can be washed before grinding 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, but even better for 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 a ripe and fragrant berry through frequent gauze. Or we take ice cream out of the freezer, wait until it melts, and make juice in the same way.
We put sugar in a bowl for cooking and pour a glass of juice without sediment. We put on a small fire until the sugar dissolves. Then we put it on a strong fire, remove the dark foam and wipe the edges of the dishes with a clean cloth dipped in cold water, removing hardened sugar so that the sherbet does not become sugared in the future.
We try readiness by dropping the syrup into cold water: if the syrup does not immediately dissolve and you can take it with your fingers, then the sherbet is ready, and we immediately remove it from the heat. If not, keep cooking and try again. Sometimes you have to try several times before the desired is achieved (sometimes I don’t specifically do some part to the end, it goes well with homemade ones).
Cover the bowl 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. Having kneaded and cooled to the end, we get an unforgettable taste of oriental sweetness. And brain training!
Raspberry (cherry)
Ingredients:
- sugar - 1 kg,
- raspberry or cherry juice - 3/4 cup each.
How to cook
Squeeze ripe raspberries or cherries through frequent gauze to get 3/4 cup of juice. Fill the other quarter with water. Pour the juice into the sugar in a bowl for cooking, put on low heat until the sugar dissolves. We switch to a strong fire. Further, all the actions for strawberry sherbet.
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 melted, rearrange on a strong fire and cook, removing scale. The syrup should get thicker than for other sherbets. Do not forget to remove the hardened sugar from the edges. We try for readiness, add vanillin and remove from the stove.
When the syrup has cooled down a bit, start stirring with a wooden spoon. When the pasta 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,
- bitter chocolate (cocoa) - 50 gr,
- vanillin taste.
How to cook
Cook as in the previous recipe. When the syrup is ready, add grated chocolate and vanillin. We remove the scale 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 desired, interfere 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, we get a light color, add another teaspoon of coffee.
From burnt sugar
Ingredients:
- 1.25 kg of sugar,
- 4 glasses of water.
How to cook
Dissolve sugar in water (1 liter) in a basin (pot) over very low heat. Dissolving, put on a very strong fire. We spread and set fire to 250 grams of sugar in a clean pan. Without letting it burn too much, dilute with a glass of boiling water. We stir. When the sherbet syrup is almost ready, pour the burnt sugar solution into the pan. Cook until cooked, cover with a towel, let cool slightly and proceed to mixing.
And this is by no means a definitive recipe. There is sherbet of rose petals. But, where can I get 250 grams of selected petals in winter? Let's wait for the summer.
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