Sherbet has a rich, bright, refreshing taste. It seems to melt in your mouth, because it is mostly made from sugar with various additives. In consistency, this dessert resembles something between sorbet and ice cream. People at home often experiment in the preparation of this sweetness, getting a completely new product in composition and taste. We recommend that you experiment too - make a sherbet from tangerines or persimmons and passionfruit.
Mandarin Sherbet Recipe
Ingredients (eight servings):
- 5 tangerines;
- 4 glasses of water;
- 2 glasses of sugar;
- lemon juice, lemon zest.
Boil water with sugar, simmer - the syrup should thicken a little. Peel the tangerines, divide into wedges, chop in a mixer. Add tangerines, lemon juice and grated zest to boiling sweet syrup.
Cool the mass, beat in a mixer for half a minute, then put in a metal container with a lid, put in the freezer for two hours. Stir the sweet mixture every half hour to avoid the formation of ice crystals.
Passion fruit and persimmon sherbet recipe
Ingredients (Serves Four):
- 250 ml of water;
- 130 g of sugar;
- 2 passion fruit;
- 2 ripe persimmons;
- juice from 1 lemon;
- 1 egg white;
- 3 tbsp. tablespoons of apricot liqueur;
- 1 tbsp. a spoonful of vanilla sugar.
Boil water with sugar and lemon juice for five minutes, then refrigerate. Peel the persimmon, rub through a sieve. Cut the passion fruit in half, take out the core with a teaspoon, mix with ripe persimmon puree. Add apricot liqueur and sugar syrup to the fruit puree, put in a metal bowl, cover, put in the freezer for an hour, stirring occasionally.
Beat the egg white, add the vanilla sugar, beat until a shiny dense foam is formed. Add the froth to the fruit puree and freeze the sorbet for another hour. Separate the balls from the finished dessert with a portion spoon, serve in wine glasses.
