Catalog

Sherbet

Recipes found: 19

Chocolate sherbet

Chocolate sherbet

The dish is prepared without unnecessary complications. Use any nuts you like, or a mixture of two or three types of nuts. Raisins can also be added if desired. Be sure to choose dark chocolate; do not use milk chocolate. Use milk with the highest fat content available to you. The ready dessert can be served immediately.

Delicious chocolate peanut sherbet

Delicious chocolate peanut sherbet

The recipe won't take much time. It's most convenient to chill the sherbet in a silicone mold, but a regular one will work too. I used a square glass mold with 20 cm sides. Be sure to try making this chocolate peanut sherbet using the recipe and treat your family to a delicious dessert. Serve chilled.

Milk sherbet

Milk sherbet

The recipe won't take much time. The sherbet turns out quite dense, so you can cut it into portion pieces. During preparation, you can add raisins along with the peanuts—it's also very tasty. Serve chilled.

Pomegranate Sherbet

Pomegranate Sherbet

The recipe won't take much time. Choose ripe fruits for the sherbet that make a slight crunching sound when pressed. The skin should not be too soft, nor overly dry, with a slight sheen, and the color depends on the specific fruit variety. Serve chilled.

Creamy sherbet

Creamy sherbet

To ensure the sherbet turns out flavorful, use a saucepan or sauté pan with a thick bottom. It is very important that the sugar doesn't burn, but melts evenly. Keep the heat at the lowest possible level. Only with such gentle heating will the ingredients melt and combine properly. Also note that it's not recommended to remove the pan from the heat while cooking. The caramel will thicken immediately, which could negatively affect the quality of the sherbet. For the filling, you can use any nuts you like.

Lemon sherbet

Lemon sherbet

The dish is prepared without unnecessary complications. Making lemon sherbet is effortless—just follow the step-by-step recipe. The pleasure it brings on a hot summer day is incomparable; I highly recommend giving it a try. Serve the finished dessert immediately.

Apple sherbet

Apple sherbet

The recipe won't take much time. It's very simple and doesn't require special knowledge or skills. Just follow the recipe and be patient, because apple sherbet is worth it. Serve chilled.

Cherry sherbet in an ice cream maker

Cherry sherbet in an ice cream maker

The dish is prepared without unnecessary complications. Natural and delicious, this sorbet is sure to please everyone who tries it. By the way, you can use not only fresh berries but also frozen ones—just make sure they are seedless :) As for sugar, the amount depends on both the sweetness of the berries and your personal taste preferences. This dessert is definitely worth trying, especially since it's very easy to make. Remember: the ready dessert can be served immediately.

Homemade peanut sherbet

Homemade peanut sherbet

The dish is prepared without unnecessary complications. For this sherbet, it's better to use fresh nuts and roast and peel them yourself, as you never know where they've been before reaching you. Use high-quality milk and condensed milk, otherwise you might not get the result you're expecting. Cooking time depends on the initial ingredients, but the finished sherbet should be the color of boiled milk. The ready dessert can now be served.

Fudge

Fudge

This dessert is reminiscent of the sherbet we remember from childhood. Of course, it's not brownies or chocolate cakes (since there's no flour here). At the same time, the little squares turn out crumbly and quite sweet—best enjoyed with milk and in small pieces. It's great to add large roasted nuts: hazelnuts, pistachios, peanuts. And the best part is that it's very easy to prepare.

Homemade Peanut Sherbet

Homemade Peanut Sherbet

The recipe won't take much time. Note that for making sherbet, you need to use "Korovka" candies with liquid filling—this will make the sherbet chewy, sweet, and help it set well in the refrigerator. It's best to use crumbly cookies and crush them with a rolling pin, leaving some larger pieces. Do not grind the peanuts in a blender; instead, chop them coarsely with a knife, also leaving some larger pieces. If you prefer a drier consistency, remove the sherbet from the parchment paper and leave it in the refrigerator for a while. Serve chilled.

Homemade Sherbet

Homemade Sherbet

The dish is prepared without unnecessary complications. Don't forget to stir the sherbet three times during the freezing process. This will give you a much more uniform texture without large ice crystals. The ready dessert can be served at the table.

Sherbet from cookies

Sherbet from cookies

The recipe won't take much time. The sherbet is made from cookies, condensed milk, nuts (you can use any kind to your taste), and butter. You can shape it however you like, but the dessert should be served only cold. In the East, this treat is traditionally served with coffee or as an appetizer at a buffet table. Serve chilled.

Peanut sherbet

Peanut sherbet

The recipe won't take much time. And then I decided to find out about it. Serve chilled.

Raspberry sherbet for beginners

Raspberry sherbet for beginners

The dish is prepared without unnecessary complications. In ancient times, sherbet was the name given to a non-alcoholic refreshing drink in the East. Over time, its composition changed—alcohol and crushed ice were added. Also, it was called by different names in various countries. Nowadays, sherbet (or sherbert) is a cold dessert, something between soft ice cream and sorbet. I will share a recipe with you. The ready dessert can be served at the table.

Nut sherbet

Nut sherbet

The dish is prepared without unnecessary complications. To make nut sherbet, you'll need "Korovka" candies with their soft, sweet fondant filling inside. You can use caramels instead, but Korovka works better. Instead of peanuts, feel free to use walnuts or even almonds. By the way, adding cookies is optional, but I like how they give the sherbet a nice crunchy note. The finished dessert can now be served.

Fruit and nut sherbet

Fruit and nut sherbet

The recipe won't take much time. You can add any dried fruits and nuts to the sherbet according to your taste. Be sure to dry the dried fruits thoroughly before chopping, otherwise the mixture will be too moist and won't hold its shape. Sherbet is excellent for boosting immunity and is a great support for the body, especially in spring. Honey is quite allergenic, so it can be replaced with sugar or another thick syrup. Serve chilled.

Apricot sherbet

Apricot sherbet

The dish is prepared without unnecessary complications. If you want to create a delicious dessert using just a few ingredients without spending too much effort, then my recipe is perfect for you. Just be patient and don't take the sherbet out of the freezer before the recommended time. This treat will be especially welcome in summer to help beat the heat. And for those who have enjoyed a bountiful peach harvest, this recipe could be a real find. The ready dessert can now be served.

Grape sherbet

Grape sherbet

To prepare sherbet, we will need grape juice. You can use store-bought juice or make it yourself. Simmer the grapes until soft, then strain through a sieve and squeeze the pulp. Add sugar, water, and wine to the juice. Stir well and refrigerate for 5 hours. Every half hour, take it out and blend with an immersion blender. Once the sherbet has completely frozen, it's ready to serve.