- (often also sherbet). An illiterate trade name for milk and fruit sweets mixed with nuts and pressed into briquette loaves. For example, there is milk sorbet, chocolate sorbet, fruit and berry sorbet, etc. The reason... Culinary dictionary
- (Arabic). 1) a Turkish soft drink made from lemon juice, sugar, rose and lemon-colored water, consumed with ice. 2) in Italy, fruit ice cream. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910.… … Dictionary of foreign words of the Russian language
SHERBET, sherbet, husband. (Turkic serbet from Arabic). Oriental soft drink made from fruit juices with sugar; fruit syrup. “Meanwhile, slaves all around wore fragrant sherbet.” Pushkin. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 … Ushakov's Explanatory Dictionary
SHERBET, ah, husband. 1. Oriental fruity soft drink. 2. A confectionery product is a thick mass of fruit or coffee, chocolate and sugar, usually with nuts. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 … Ozhegov's Explanatory Dictionary
Male, Turkish, Romanian, water with jam, sweetened water. Sherbet sellers walk the streets. Dahl's Explanatory Dictionary. IN AND. Dahl. 1863 1866 … Dahl's Explanatory Dictionary
Noun, number of synonyms: 5 dish (133) dessert (12) ice cream (13) ... Synonym dictionary
SHERBET- (Arabic), 1) a soft fruit drink among the peoples of Western Asia; 2) a sweet dish - a thick mass of chocolate, coffee, fruits, nuts and sugar... Ethnographic Dictionary
sherbet- (Arabic), 1) a soft fruit drink among the peoples of Western Asia; 2) a sweet dish a thick mass of chocolate, coffee, fruits, nuts and sugar... Encyclopedia "Peoples and Religions of the World"
sherbet- I. SORBET, SHERBET a, m. sorbet m. Fruit icecream. Ganshina. [Dorina:] And in addition to my payment, you will have to give me sorbets, cafes, sugar, tea, good chocolate with vanilla, Seville and Brazilian tobacco; and on the smaller end, two gifts... ... Historical Dictionary of Gallicisms of the Russian Language
- (often also “sherbet”). An illiterate trade name for milk and fruit sweets mixed with nuts and pressed into briquette loaves. For example, there is “milk” sorbet, “chocolate” sorbet, “fruit and berry” sorbet, etc.... ... Great Encyclopedia of Culinary Arts
Books
- Oriental sweets. Kozinaki, grilled meats, nougat, sherbet, halva, baklava, Turkish delight, . Crumbly nut halva, fluffy marshmallows and Turkish delight, honey baklava, delicate fruit marmalade and marshmallows, nut and fruit candies, vanilla kozinaki - for your guests and loved ones...
- Sherbet, Kartaev Pavel. A traditional drink in Eastern countries, prepared from rose hips, dogwood, roses or licorice and various spices. Nowadays, culinary specialists call special types of refreshing drinks sherbet...
Sweet compressed briquettes in the form of peculiar loaves, somewhat reminiscent of halva, with various fillings - nuts, fruits, berries, etc., are called sherbet in Russia; You can also see “milk sherbet” or “chocolate sherbet” in stores. These “sherbets” are distantly related to the popular oriental sweet: professionals believe that this is simply an incorrect use of the name of the product, and even with a grammatical error that arose due to ease of pronunciation.
What is called sherbet?
The correct pronunciation and spelling is “sherbet”, not “sherbet”: the name of the sweet, more than once sung by oriental poets and storytellers, comes from the Persian word “Sharbat”. However, it is more convenient for a Russian person to say it using “sch,” so they began to write it the same way, and now the following interpretation is found everywhere: “sherbet” or “sherbet” are two variants of the name of one product.
However, we are not talking about the rules of pronunciation, but about real sherbet, liquid - in the form of a drink, and solid. “Hard” sherbet is a fruit-creamy (milk) fudge with crushed nuts, which is actually quite soft, much softer than those briquettes that we call “sherbets.”
Oriental poems and fairy tales often talked about a refreshing drink - sherbet, prepared from dogwood and rose hips, rose petals and licorice root, with spices and other additives. Nowadays, sherbet refers to sweet drinks with fruit juices, ice cream and spices, as well as fruit ice cream or frozen desserts (sorbet, sorbets) made from fruit juice (puree) with sugar. Sorbet is the interpretation of “Sharbat” in French, and often these desserts are not frozen, but simply cooled heavily and consumed in liquid form.
Sherbet can also be called a very thick syrup boiled with sugar - this is prepared, for example, in Tajikistan - and a semi-finished product for quickly preparing a drink: the powder is poured into water, it dissolves, and the result is “fizzy sherbet”.
Let's briefly talk about the known types of sherbet, their features and benefits.
Healthy drink from the East
The sherbet drink has been popular in the East not for hundreds, but for thousands of years. In the old days, it was considered a love drink, and was prepared accordingly, adding special spices, berries and other fruits to the juices. Sherbet was drunk at feasts and used in rituals; For wealthy people, it was an ordinary refreshing drink, and the poor were happy when they could buy or prepare sherbet for their family.
Healers considered sherbet a health-improving and healing drink, quenching thirst and giving strength, strengthening the body and improving mood. The vitamin and other properties of sherbet depend on the ingredients chosen, so we will not discuss the chemical composition in detail here.
Thus, traditional sherbet with rose hips and rose petals is rich in carotenoids, vitamins A, C, E and group B; essential oils, organic acids and minerals. Of course, such a drink helps cleanse the body and supports the immune system, helps get rid of excess weight, dysbacteriosis and many chronic diseases.
Calorie content also depends on the composition. A drink made from the same rosehip with pink petals, dogwood, licorice, ginger, cloves and other spices usually contains about 100 kcal per 100 g. But there are more high-calorie recipes, with sweet fruits and berries - grapes, plums, etc.
In European countries, sherbet is often prepared from boiled fruit and berry puree, adding juices and sugar - of course, such a drink is less healthy and higher in calories.
But effervescent sherbet made from powder is definitely of little use, and modern additives (besides sugar, these are flavorings, dyes, acidity regulators, etc.) make its use completely undesirable; at least it should not be given to children.
Ice cream
Sherbet ice cream (sorbet, sorbet) is also a delicious treat, popular not only in the East. A mixture of fruit puree with juice and various additives is frozen so that it becomes viscous and soft - the result is a tasty and refreshing dessert. Nutrients are also preserved in it: after all, freezing is not heat treatment.
Sorbet, not completely frozen, with the addition of liqueur (cognac, rum, etc.), turns into a delicious drink. In Europe, it is often served after meals, or drunk during lunch, when changing dishes: it is believed that food is digested better this way - the fruit mixture is rich in dietary fiber. In fact, any sherbet, like fruits and juices, is best consumed before meals, about 30-40 minutes, or even separately.
For example, sherbet fudge can be served with tea or coffee instead of sweets or cakes.
Homemade sherbet fudge
Sherbet fudge has been known to us since the times of the USSR (it is called “sherbet”). Semi-solid, often crumbling; very high in calories - more than 400 kcal per 100 grams - and sweet - sweeter than many candies: it contains a lot of sugar, or molasses, with condensed milk or cream. The additives of this type of sherbet are also very high in calories: they are not only nuts, but also chocolate, candied fruits, and honey - in general, this sherbet is in no way dietary. It is not recommended to eat it if you are prone to obesity, obesity, diabetes, allergies and other chronic diseases. In addition, such sherbet may contain unnecessary and even harmful “E-shki”, as well as cheap oils, such as palm oil.
How to make classic sherbet
At home, a similar sherbet is usually prepared, calling it “classic”.
Let's talk in more detail about how to prepare classic sherbet at home.
A liter of full-fat milk is brought to a boil, simmered over low heat for several minutes; add thin sour cream (200 g), mix, slowly add sugar - enough so that the mass can thicken. When it starts to look like syrup, there is enough sugar. Make the heat as low as possible, cover the pan with a lid, and cook for about 3 hours - almost like jam. And the test is similar: a drop of the mixture on a saucer is placed in the refrigerator for a few minutes - the finished sorbet will harden quickly. If the mixture is ready, you can add ground nuts, chopped dried fruits, sesame seeds and other ingredients to taste, but the additives should be no more than 1/3 of the total mass of the product. The taste also depends on the additives: for example, walnuts give sherbet a slight bitterness. Butter is also added to the warm mixture - about 100 g, and everything is put in a mold, also greased: when it hardens, the sorbet is ready.
The sorbet drink is prepared faster, and its taste also depends on the ingredients. There are many of them used: each country has its own traditions - for example, the people of Egypt like violet sherbet with sugar.
Turkish recipe
The fashion for natural homemade sweets is growing, and this is encouraging. Many people love Turkish sherbet, and we suggest you make it at home. Every lover of delicious home cooking can master this simple recipe. Will you try it?
For an hour, grapes and plums (dark, 1 kg each), figs and red apples (0.5 kg each), with cloves (6-8 pcs.), cinnamon (1 stick), ginger are boiled in 3-4 liters of water. (root 10 g). The juice of 1/2 lemon is mixed with sugar to taste (1-2 cups), added to the fruit mixture, and cooked for another 10 minutes. The cooled broth is filtered and served, preferably with ice.
For Russia, cranberry sorbet can be an excellent option, but the cranberries are not boiled, but ground in a blender and mixed with a decoction of spices and sugar: the result is an excellent medicinal drink, especially useful for women's health.
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Sherbet is the correct name for a popular oriental sweet. In Russia, people are used to seeing this dessert in the form of thick fudge with nuts, candied fruits or fruits. In the east, it is represented by several types: from drink to ice cream. The popularity of these sweets is that they can be prepared in a few minutes, and the ingredients can be bought in the store for little money.
What is sherbet
The original recipe for the sweet has long been lost, and there is culinary debate about the place of invention. According to some sources, the dessert came from the Ottoman Empire (present-day Turkey); according to others, Marco Polo brought it to Europe from China. Sherbet, sherbet, sorbet are variations of one word, but modern cooking defines them as different versions of a sweet dish. They differ in the set of ingredients, method of preparation and consistency:
- sherbet (liquid sherbet) - a spicy drink made from fruit juice, spices, rose petals (in Europe they came up with an effervescent version with chemical flavors, which lost its beneficial qualities);
- sorbet - fruit ice cream, similar in taste to sherbet, and in consistency - like a thick smoothie or ice cocktails with natural flavors;
- Sherbet is usually called a hard candy, similar to sweet bars, made from nuts, dried fruits (dried apricots, prunes), candied fruits, condensed milk, and spices.
The Arabic word sharba, from which sherbet and its derivatives originate, means “drink.” It has been popular in the East for thousands of years. The traditional composition of sherbet: rose hips, dogwood, grapes, rose petals with a set of different spices (cloves, cinnamon, ginger, etc.). It is often served chilled with ice, but also hot. As a type of tea, the dessert retains its taste and vitamin benefits.
Sorbet or sorbet is a frozen sherbet: a viscous, soft, sweet mass. This dessert is made from fruit puree, spices and pieces of fruit. One of the options for sorbet is to dilute the not completely frozen mass with alcohol in small quantities and drink it. It is believed that such a drink stimulates the digestion of food and is a source of vitamins, minerals and other useful substances.
The most popular delicacy in the former USSR even now, the dessert sherbet is considered a type of candy. If you master cooking, you can safely experiment with recipes at home. The sherbet base requires molasses, condensed milk, milk, sugar and fillers (nuts, fruits). The main thing is not to overuse such sweets, because of the many varieties of dessert, this one is extremely high in calories.
Benefits and harms
In ancient times, all varieties of dessert were considered healthy, sherbet was credited with the properties of a love drink, and sorbet was eaten as a digestive stimulant. Modern medicine notes that any type of sweet, if it is made from natural products without violating technology, has undoubted benefits in moderate quantities. Sherbet is useful because:
- normalizes the functioning of the cardiovascular system;
- improves vision;
- stabilizes the functioning of the kidneys and liver;
- improves proper absorption of sugar and calcium;
- improves sexual function in men (this is facilitated by the dessert sherbet with a lot of nuts).
As often happens with delicious products or dishes, in addition to the benefits and gastronomic pleasure, sherbet is a danger for a certain category of consumers. The harm of sweets directly follows from its composition. Per 100 grams of product there are approximately 400 kcal. Overeating provokes obesity and the possible development of diabetes and hypertension. Sherbet dessert is contraindicated for people with impaired functions of the thyroid gland, liver, kidneys, pregnant women, and allergy sufferers. We must remember that a lot of sugar is also harmful to teeth and gums.
Sherbet recipe
The number of dessert recipes tends to infinity: every housewife or cook brings something of their own to the classic composition. Learn popular basic sorbets recipes to spoil your loved ones with a new dessert. Most of the ingredients are already in the kitchen, and the rest are inexpensive. It will take a little time to prepare the dessert (if you really want it, sherbet candies can be eaten even not frozen).
Drink recipe
- Cooking time: 15 minutes.
- Number of servings: 1 person.
- Calorie content: 123 kcal per 100 g.
- Purpose: dessert.
- Cuisine: oriental.
- Difficulty: easy.
Liquid sorbet is also called “Turkish sherbet”. This drink can be changed as desired by varying the composition of the ingredients. The classic recipe has been known since ancient times; this sherbet is great for cooling in hot weather. Vitamins from fresh berries and fruits restore the balance of nutrients in the body. The only peculiarity is that the dessert turns out very sweet.
Ingredients:
- strawberry syrup – 50 g;
- berry juice – 100 ml;
- strawberries or wild strawberries - 3-5 pieces;
- lemon balm or mint - 2 leaves;
Cooking method:
- Beat the berries with fruit juice.
- Pour the mixture into a glass with crushed ice.
- Drizzle with strawberry syrup and garnish with mint or lemon balm leaves.
Classic recipe with peanuts
- Cooking time: 120 minutes.
- Number of servings: 10 persons.
- Calorie content: 450 kcal per 100 g.
- Purpose: dessert.
- Cuisine: oriental.
- Difficulty: medium difficulty.
This classic dessert - white sherbet (or cream) - is familiar from childhood. Modern sweet shops are filled with its varieties, but the homemade version of the dish will remain a favorite. This way you can be sure of the quality of the ingredients, the balance of sweetness, and decide for yourself how many nuts will be in the dessert. This sherbet is much healthier than store-bought analogues, which contain artificial stabilizers and dyes.
Ingredients:
- small fresh peanuts – 1 cup;
- milk or cream - 1 glass;
- sugar – 3-4 glasses;
- butter – 1 tbsp. l.
Cooking method:
- Pour milk into a non-stick pan and add half a glass of sugar.
- Cook the mixture over low heat for about half an hour, stirring constantly so that the sugar does not burn.
- Fry the peanuts in a frying pan for a few minutes to remove the husks.
- Return the peeled nuts to the pan and sprinkle with the rest of the sugar.
- Turn off the stove immediately, as the sugar will quickly turn into caramel.
- Add the resulting peanuts with sugar to the milk and continue cooking for about 1 hour.
- Add butter to the mixture.
- After cooking, pour the resulting mass into a mold (it is advisable to use parchment paper as a substrate).
- Place the mold in the cold. You can put the dessert in the refrigerator, but let it cool a little before doing so.
- Serve dessert cut into small pieces.
- Cooking time: 30-60 minutes.
- Number of servings: 10 persons.
- Purpose: dessert.
- Cuisine: oriental.
- Difficulty: easy.
The presence of nuts in this dessert enriches it with linoleic acid, biotin, vitamins A, E and PP, and vegetable fats. Raisins are good for gums and teeth, improve the condition of the lungs, nervous system, and improve mood. The presence of honey in the recipe will bring additional benefits (if the product is natural). If you value your figure, be careful; due to its high calorie content, dessert can cause you to gain extra pounds.
Ingredients:
- condensed milk – 1 can (300 grams);
- sugar – 2 cups;
- butter – 1-2 tbsp. l.;
- honey - optional;
- mixture of nuts (peanuts, cashews, hazelnuts, etc.) – 100 grams;
- raisins - optional.
Cooking method:
- Mix condensed milk, butter and sugar in a saucepan.
- Place on the stove and simmer for about 30 minutes over low heat until the mixture thickens. If you want to use honey, add it to the thick mixture and cook for another 10 minutes, without stopping stirring.
- Pour nuts and raisins into the prepared mixture and pour everything into the mold, or place these ingredients in a prepared container and pour the mixture on top.
- Allow the mixture to harden in the cold. After this you can serve.
Chocolate
- Cooking time: 60 minutes.
- Number of servings: 10 persons.
- Calorie content: 500 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: difficult.
Chocolate sorbet dessert will require some culinary skills. It is important to remove the mass from the heat in time to obtain the desired consistency. It is recommended to use a food thermometer. If you don’t have it at hand, you will have to constantly monitor the elasticity of the mass; it should become moderately viscous, but not harden. The finished dish will be a worthy competitor to desserts from the restaurant.
Ingredients:
- milk – 1 glass;
- sugar – 2 cups;
- butter – 1-2 tbsp. l.;
- vanilla sugar – 15 g;
- cocoa powder – 75 g.
Cooking method:
- Mix sugar, milk, cocoa in a saucepan.
- Over medium heat, bring the mixture to a boil, stirring constantly.
- Reduce heat to low.
- Boil to a temperature of 115 degrees (cooks call this condition “soft ball”). It is important not to stir the mixture at this time.
- Remove the pan with future sherbet from the stove.
- Add butter and vanilla sugar to it.
- Let cool slightly.
- Whisk the mixture vigorously for about 5-7 minutes.
- Pour the mixture into the prepared pan and cool completely.
- Cut the dessert into portions and serve
- Preparation time: 6-8 hours freezing.
- Number of servings: 3-4 persons.
- Calorie content: 125 kcal per 100 g.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: easy.
Sherbet ice cream (sorbet) is the complete opposite of the classic dessert of the same name. It doesn’t contain a huge amount of calories, the dish can be eaten even not frozen, and it doesn’t take much time to prepare (but freezing takes several hours). If you use fresh berries or fruits, the sorbet will become not only tasty, but also healthy.
Ingredients:
- fresh or defrosted berries – 500 g;
- orange – 1 pc. (average);
- powdered sugar – 2 tbsp. l.;
- toppings, additives (coconut flakes, syrups, candied fruits) - optional.
Cooking method:
- Mix all ingredients in a saucepan until smooth.
- Beat the mixture using a mixer or blender.
- Place the resulting mass in the freezer for 6-8 hours.
- Remember to stir the sorbet regularly to get the right consistency.
- Serve ice cream in portioned bowls with any toppings to decorate as a dessert.
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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.
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. It is impossible not to mention lactose and protein, which this sherbet 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.
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.
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.
Makhnonosova Ekaterina
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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 fruit ice cream this way, 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!
