Technological operations of sherbet in production. Technology for preparing oriental sweets. "Confectionery production". Composition and beneficial properties of liquid sherbet

Sherbet is a favorite sweet from childhood, along with kozinaki and halva. Every time, passing by a department where oriental sweets are sold, many people wonder what sherbet is made from?

The oriental sweet with nuts is often confused with the European dessert, the name of which sounds like “sorbetto”, “sharbet”. Whether this is a northern version of the sorbet familiar from childhood or a completely different dish is difficult to figure out centuries later, so there are 3 types of dessert to choose from, one of which is European:

Hard oriental sherbet Soft oriental sherbet European fruit sherbet.

Let's look at how to prepare each of them.

Solid oriental sherbet

It is very sweet and high in calories. To prepare it you will need: 200 g of nuts of any kind, 700 g of sugar, 500 g of milk powder, 1.5 glasses of water, 50 g butter. Before cooking, the nuts must be thoroughly dried in the oven and then chopped into medium pieces. This can be done using a rolling pin or blender. Pour 100 g of sugar into a thick-bottomed pan, add water, and put on fire. When the syrup boils, add the rest of the sugar. After 5 minutes add oil, powdered milk and nuts, remove from heat.

On a prepared baking sheet, covered with parchment and greased with oil, you need to very quickly spread the sweet mass over the entire area, since nut dessert hardens quickly. That's all! Enjoy your tea!

Soft oriental sherbet

This dessert turns out very soft and tender. For it you need to prepare the following products: for 100 g of sugar, take 50 ml of water, 100 ml of condensed milk, 100 g of nuts of any kind and 100 g of butter, lemon.

Sugar and water must be turned into a thick syrup, add lemon juice(about 2 tablespoons). Add condensed milk, butter, nuts there. Cook for 20 minutes. Place the prepared sweet mixture into molds and place in the refrigerator to harden. Sherbet is ready!

Fruit sorbet

This dessert will please everyone on hot summer days. It is quite capable of replacing store-bought ice cream. This dessert is very easy to prepare. You need to take 0.5 kg of seasonal berries and fruits, remove seeds, stems and peels, beat until pureed, add sugar and lemon juice to taste (the proportions depend on the chosen berry-fruit base). Pour the fruit puree into a bowl or other container and place in the freezer until completely frozen. 2 hours before serving, it is better to beat the frozen mass with a blender to add airiness, pour into portioned molds and put back in the freezer.

The recipe for homemade sherbet is given in the video:

Using these recipes as an example, we can highlight several main products that are included in sherbet. This:

Sugar Nuts Milk different types Butter Fruits and berries (for the European version).

The list of ingredients is small and quite accessible. And the dish is very easy to prepare. Therefore, you should not put off preparing such sweets until tomorrow, because today you can plunge into the atmosphere of the spicy East or strict Europe!

Beauty and Health Health Nutrition

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.

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 instant cooking drink: the powder is poured into water, it dissolves, and a “fizzy sorbet” is obtained.

What are the benefits of sherbet?

Let's briefly talk about the known types of sherbet, their features and benefits.

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, dysbiosis 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.

Sherbet ice cream (sorbet, sorbet) too tasty treat, popular not only in the East. A mixture of fruit puree and juice various additives frozen so that it becomes viscous and soft - the result is a delicious 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.

Sherbet fudge. How to cook at home

This type of sherbet 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 are also very high in calories: these are not only nuts, but also chocolate, candied fruits, and honey - in general, this delicacy is in no way a dietary treat. It is not recommended to eat it if you are prone to obesity, obesity, diabetes, allergies and others. chronic diseases. In addition, such sherbet may contain unnecessary and even harmful “E-shki”, as well as cheap oils, such as palm oil.

At home, a similar sherbet is usually prepared, calling it “classic”. 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.

Here is a Turkish recipe.

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.

Tags: sherbet, composition of sherbet, sherbet at home

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Content

Sherbet – correct name 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

Original recipe sweets have 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 different variants 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. Traditional composition of sherbet: rose hips, dogwood, grapes, pink petals with a set of different spices (cloves, cinnamon, ginger, etc.). It is often served chilled with ice, but also hot. How a type of tea preserves dessert taste qualities 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 kind of sweetness, if it is made from natural products without violating technology, in moderate quantities it has undoubted benefits. 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 its 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 harmful to teeth and gums.

Sherbet recipe

The number of dessert recipes tends to infinity: every housewife or cook brings classic composition something of its own. Explore popular basic recipes sherbets to pamper 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. Classic recipe known since ancient times, such sherbet perfectly cools the 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:

1. Beat the berries with fruit juice.
2. Pour the mixture into a glass with crushed ice.
3. 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 your favorite will remain home option dishes. 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:

1. Pour milk into a non-stick pan and add half a glass of sugar.
2. Cook the mixture over low heat for about half an hour, stirring constantly so that the sugar does not burn.
3. Fry the peanuts in a frying pan for a few minutes to remove the husks.
4. Return the peeled nuts to the pan and sprinkle with the rest of the sugar.
5. Turn off the stove immediately, as the sugar will quickly turn into caramel.
6. Add the resulting peanuts with sugar to the milk and continue cooking for about 1 hour.
7. Add butter to the mixture.
8. After cooking, pour the resulting mass into a mold (it is advisable to use parchment paper as a substrate).
9. Place the mold in the cold. You can put the dessert in the refrigerator, but let it cool a little before doing so.
10. 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, vegetable fats. Raisins are good for gums and teeth, improve lung condition, nervous system, improves 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:

1. Mix condensed milk, butter and sugar in a saucepan.
2. 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.
3. Pour nuts and raisins into ready mixture and pour everything into the mold or put these ingredients in a prepared container and pour the mixture on top.
4. 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. Ready dish will be a worthy competitor to restaurant desserts.

Ingredients:

• milk – 1 glass;
• sugar – 2 cups;
• butter – 1-2 tbsp. l.;
• vanilla sugar – 15 g;
• cocoa powder – 75 g.

Cooking method:

1. Mix sugar, milk, cocoa in a saucepan.
2. Over medium heat, bring the mixture to a boil, stirring constantly.
3. Reduce heat to low.
4. Boil to a temperature of 115 degrees (cooks call this condition “soft ball”). It is important not to stir the mixture at this time.
5. Remove the pan with future sherbet from the stove.
6. Add butter and vanilla sugar to it.
7. Let cool slightly.
8. Whisk the mixture vigorously for about 5-7 minutes.
9. Pour the mixture into the prepared pan and cool completely.
10. Cut the dessert into portions and serve

Sherbet ice cream

• 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.

Ice cream-sherbet (sorbet) is the exact opposite classic dessert with 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, then 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:

1. Mix all ingredients in a saucepan until smooth.

Discuss

Sherbet - what is it and how to prepare it correctly, benefits and harms, step by step recipes with photo

Goal: Assess the effectiveness of use Solid starch sugar (SST) in the production of lipstick products. Sherbet has a very rich history. Initially, it was a spicy drink, which was prepared mainly from fruits, and the legendary Scheherizade especially loved it.

Today, a lot has changed, and sherbet is already called fruit ice cream or milk lipstick, to which is added various ingredients: nuts, raisins, vanillin or other spices. The oriental sweetness of the “Milk” sherbet is very nutritious and will certainly appeal to your taste and will take you to the fairy-tale fantasies of the Arabian Nights.

Milk sorbet is a product made from milk fondant with the addition of crushed roasted peanuts.Products are produced in the form of rectangular bars.Product humidity - 9% (+ 3;-1).

It is known that the quality of fondant masses usually deteriorates somewhat during storage. A process called lipstick staling occurs. This deterioration in quality is a consequence of moisture loss during storage. In this regard, the staling process is especially intense in unglazed sweets. As a result of moisture loss, the balance between the solid and liquid phases is disrupted. Some of the sugar goes from a dissolved state to a crystalline state. The crystal sizes increase. The taste of this lipstick deteriorates. To delay the intensification of this process in lipstick, they strive to increase the content of reducing substances and the most hygroscopic sugar, glucose. Reducing substances and, first of all, glucose, as the main component of Sladok syrup, prevent the rapid loss of moisture by lipstick. As the amount of reducing substances increases, the content of the liquid phase increases, and the lipstick becomes more resistant to staling. However, a very high content of reducing substances, like molasses, can lead to the fact that the lipstick will not clump at all. In addition, with an increased content of reducing substances, the hygroscopicity of the fondant mass increases. This factor is of great importance for uncoated sweets. Therefore, the standard does not allow the content of reducing substances in such lipsticks to exceed 14%.

In addition to the recipe, the taste properties of lipstick depend on its consistency and structure. The consistency of lipstick is characterized by the ratio of solid and liquid phases (for sugar lipstick approximately 55:45). The structure of lipstick is determined mainly by the size of the crystals that make up its solid phase. Lipstick with a predominant content of crystals measuring 10-12 microns and a small amount of crystals measuring up to 20 microns is considered high-quality. This lipstick has a delicate melting taste. The presence of more than 20% of crystals measuring 25-30 microns makes the lipstick coarsely crystalline (crystals of this size are felt in the mouth). An excess of crystals measuring 5-6 microns gives the product increased viscosity, which can cause difficulties during molding.

Thus, the main task in the production of lipstick is to obtain a finely crystalline product, i.e. As a result of certain technological processing, sugar passes from a coarse-crystalline to a fine-crystalline state.

As a result of tests carried out in the laboratory of Amadey LLC, samples of Milk sherbet prepared according to a standard recipe and sherbet with Solid starch sugar.

Production flow diagram:

Product packaging.
To produce oriental sweets, Molochny sherbet uses granulated sugar, molasses, condensed milk, Solid starch sugar, crushed roasted peanuts, vanillin.
Preparation of fondant-nut mass.

The recipe amount of sequentially sifted granulated sugar, condensed milk, Solid starch sugar, added water (20% of the total amount of sugar), heated and boiled to a temperature of 115-120°C with constant stirring.

The supersaturated fondant syrup cooled to 65°C was subjected to intensive stirring at a speed of 200 rpm for 5 minutes, which contributed to the formation of a large number of crystallization centers. In this case, the excess amount of sucrose contained in the supersaturated syrup crystallized on a large total surface, resulting in a finely crystalline product - lipstick. Unlike lipstick prepared according to recipe No. 1, lipstick with Solid starch sugar more viscous, when whipping long threads were formed, but the lipstick turned out to be very delicate, melting in the mouth.

The finished lipstick has acquired a lighter shade of cream color compared to sample No. 1. color.
Before finishing churning the fondant, add pre-roasted crushed peanuts and vanillin, mix them thoroughly until a homogeneous fondant-nut mass is obtained.
Forming and curing of products.

The resulting fondant-nut mass was placed in a silicone mold.

Cooling in laboratory conditions at a temperature of 23 0 C and relative air humidity of no more than 75%, holding time - 24 hours. Product packaging. Sherbet was packaged in polypropylene film and stored under laboratory conditions.

Preparation of syrup

The recipe quantity was loaded into an open thick-walled cauldron Solid starch sugar, heated and boiled to a temperature of 115-120°C with constant stirring.

10-15 minutes before the end of cooking, the prescribed amount of caramel molasses was added (CB-78% RV-40%). The boiled syrup was cooled to a temperature of 65 0 C in an open container in a thin layer.

Supersaturated glucose-treacle syrup cooled to 65°C was subjected to intensive stirring at a speed of 200 rpm for 5 minutes, which contributed to the formation of a large number of crystallization centers. In this case, the excess amount of sucrose contained in the supersaturated syrup crystallized on a large total surface, resulting in a finely crystalline product - lipstick. Lipstick medallions have a delicate melting taste, the crystal size is less than 10-12 microns.

Molding: It was carried out by casting into silicone molds.

Stand:In laboratory conditions at a temperature of 23 0 C and relative air humidity of no more than 75% for 24 hours.

Fondant medallions can be used to decorate cakes and pastries, as well as an independent type of confectionery.

Photo No. 3. Fondant medals

CONCLUSION:

1. Solid starch sugar effective in the production of fondant confectionery products.

2. Mainly used following properties: sweetness, fluidity, moisture retention, ability to form small crystals, reduce water activity. These characteristics make it possible to obtain fondant masses of excellent quality: soft, melting, finely dispersed.

3. Use Forward

Sherbet is a fragrant fudge on a fruit, cream or milk base with the addition of dried fruits or nuts. The delicacy came to Russia from the East in the form of thick condensed milk with peanuts or walnut. But few people know that the delicacy also has other names - sorbet, sherbet. According to Wikipedia, the correct name of the product is sherbet, sherbet is the Russian pronunciation, sorbet is the French pronunciation. Thus, the sweetness is one, but has various options pronunciation.

But in Russian cuisine, these names hide completely different desserts.

Composition of different types of sherbet

What is sherbet made from? So, it happened that under the same name there are several delicacies hidden at the same time, which differ in taste, structure and method of preparation:

1. Sherbet is usually called spicy and delicious drink from fruit juice, spices.
2. Sorbet is a fruit ice cream that tastes similar to sherbet, but has a thicker and denser consistency.
3. Sherbet is a viscous and spicy delicacy that is made in production from dried fruits, nuts, condensed milk and resembles a very sweet candy.

Liquid sherbet

The ancestor of all sherbets is the oldest drink, which the rulers of the ancient East loved so much. The main components of this drink were rose hips, rose petals, dogwood and all kinds of Eastern spices. A little later, they began to make sweets based on juice and decoction of apples, pomegranates, oranges, quinces, and lemons. The main ingredients were also honey and sugar. In more modern recipes can be found in the composition of eggs, cream or milk. Liquid sherbet is served cold; it perfectly quenches thirst and tones.

If speak about chemical composition product, then you need to know on what basis it was produced. Thus, sherbet made from milk is rich in vitamins A, B, D, and contains methionine. But this product is also rich in protein and lactose. If fruits are used as a basis, the content of minerals and vitamins increases.

Soft sherbet

This type of sherbet first appeared in France.. The product has a viscous consistency and resembles slightly melted ice cream. The French, to preserve the traditional sorbet, began to add ice cream to it. So, a chilled product appeared. The composition of this delicacy is identical to the liquid one. The main difference is consistency. In addition to all the above ingredients, dried fruits are often added to such a product, which give it beneficial properties.

Vitamin A, contained in large quantities, is a powerful antioxidant that has a beneficial effect on the entire body. In addition, all dried fruits (especially dried apricots) are a rich source of all kinds of minerals, which are often lacking in the human body.

Sherbet in the form of fudge

The production of this sherbet is very common in the country. The product looks like thick textured fondants, resembles a sweet candy with spices and a lot of nuts. This sweetness is distinguished by its cloying quality, as it is made from sugar and condensed milk.

On a production scale, the product is obtained from milk, cream, condensed milk, butter, chocolate, honey, vanillin, and sugar. But they also add various nuts, candied fruits, raisins, dried apricots, prunes, and molasses. Sometimes all these components are combined together, but most often they take 1-2 ingredients as a basis.

Nuts enrich the product not only with vitamins A, E, H, PP, but also with linoleic acid. Calorie content directly depends on the components of the treat, so the product can be either high-calorie or low-calorie. But if we talk about fudge, then the calorie content of sherbet per 100 grams is 418 kcal.

Energy value of the product:

• proteins – 7.3 g (about 29 kcal);
• fats – 14.7 g (about 132 kcal);
• carbohydrates – 66.2 g (about 265 kcal).

Sherbet: benefits and harm

There is no product in the world that has a wide range of useful properties, but does not have at least one harmful quality. So, sherbet can bring not only benefits to the body, but also harm.

Beneficial features

All beneficial features of a product depend on the ingredients that are included in its composition. So, each type of this sweetness is capable of providing positive influence on internal organs and on the entire body as a whole. What are the benefits of sherbet:

• normalizes the activity of the cardiovascular system;
• improves liver and kidney function;
• improves visual acuity;
• promotes proper absorption of sugar;
• Helps actively absorb calcium into the body.

The product is noted to be beneficial for anemia and hypertension, neurosis and nervous strain. Many useful material sweets have a beneficial effect on diseases of teeth and gums, and also help with stomach problems and vitamin deficiencies. The antibacterial properties of the product help the body recover from various lung diseases.

Contraindications

Due to the high sugar content, the product is not recommended for people who are sick diabetes mellitus and those who watch their figure. But also you should refrain from using sherbet for diseases of the liver and pancreas.

It is not recommended to include in the diet of pregnant and lactating women. Since many components of the treat can cause allergies, it is not recommended for people who are predisposed to allergies. The main allergenic components of sweets are honey, peanuts and some dried fruits.

You can make your own sherbet, at home, using only good and high-quality ingredients. Finding a recipe on the Internet is not difficult. Moreover, you can prepare not only modern sherbet, but also an ancient drink, adding new and original ingredients to the dessert, which will give the sweet a bright and piquant taste.