Sherbet. A classic recipe at home with nuts, peanuts, cookies, boiled condensed milk, sour cream. Photo step by step

Homemade sorbet with peanuts is very tasty, nutty and caramel, dense and easy to cut with a knife. Cooking it is not as difficult as it might seem at first glance. Just one hour - and the delicious oriental delicacy will already be congealing in your refrigerator.

The authors of the website BystryeRecepty.ru have prepared a small selection of recipes for making sherbet dessert at home.

Sherbet - a classic recipe with peanuts

Ingredients:

• peanuts – 1 cup
• milk – 1 glass
• sugar – 4 cups
• butter – 1 tablespoon

General information:

• Cooking time: 190 minutes;
• Number of servings 12.

Cooking method:

1. Pour the milk into a small non-stick pan and add sugar, but not all of it, leave a little for the future, we will need it for caramel. Boil the milk over low heat and stir constantly so that it does not run away. You need to cook the milk for up to half an hour, until the sugar is completely and irrevocably dissolved.
2. Then fry the peanuts in a frying pan. It is very easy to understand that it is fried: the husk is easily removed, and the grains have become golden. The main thing is not to overcook, otherwise it will taste bitter. Separate the peanuts from the husks and return them to the pan, where we add the remaining sugar.
3. It is best to turn off the stove, because the sugar will quickly melt and, as a result, we will get caramelized peanuts.
4. Add caramelized peanuts to a saucepan with milk and cook for about 1 hour. After this, add a piece of butter.
5. Now we need a mold for sherbet. You can choose a shaped or regular pan, line it with parchment paper and pour the resulting sorbet into the prepared pan.
6. It is best to put it in the refrigerator or take it outside (in winter) so that it cools and hardens faster. Cut the hardened sherbet into portions and serve with tea.

How to serve and decorate a dish

• This delicacy, like other oriental sweets, such as Turkish delight, is usually served with tea. You can offer dessert with cold milk, coffee, lemonade or sour juice (apple, orange).
• Along with sherbet, you can serve homemade shortbread cookies and crackers. Please note that dessert is quite high in calories, so other dishes should be light.
• This sweetness looks original in a bowl of ice cream - cut the sorbet into small pieces and place around the edges.

Decorating the dessert is simple. Cut it into squares or small bars and place on a flat plate. The edges of the dishes can be sprinkled with nut crumbs, decorated with a pattern of honey, mint leaves or cherry berries.

Did you know? To make the dessert look more original, you can make it into portions by placing it in shaped cookie molds to harden. This method is suitable for both the first and second recipes.

Delicious sorbet with peanuts

Ingredients:

• Peanuts – 1 cup;
• Milk – 1 cup;
• Sugar – 3.5 cups;
• Butter – 80 gr.

General information:

• Cooking time: 3 hours;
• Number of servings 12.

Cooking method:

1. For a hearty dessert, it is better to take milk with maximum fat content. Pour the milk into a bowl and add 3 cups of sugar (save 0.5 tbsp for later). Stirring constantly, put the milk on low heat and simmer for 30 minutes. The peanuts also need to be roasted in a frying pan until golden brown so that the husks can be easily removed.
2. Now it’s time for the reserved portion of sugar: pour the sugar into a dry frying pan to make caramel, and our sherbet can turn brown. Add the prepared caramel to the milk-sugar syrup
3. Cook until done. On average, sherbet will be ready after an hour of cooking. Add butter.
4. The form into which homemade sherbet will be poured can be simple or figured. Line the bottom of the mold with baking paper and add nuts. Next, pour in the future sherbet and transfer it to a cool place to harden. When the sherbet has completely frozen, it can be served with tea.

Description of preparation

For this homemade treat, you will of course need nuts. The traditional recipe uses peanuts, but you can substitute any other nuts you like to taste. To prepare this dish you will need:

• baking tray;
• stewpan;
• baking parchment;
• kitchen silicone spatula;
• cling film;
• form for freezing the finished dish;
• gas or electric stove;
• oven.

There are several popular recipes for preparing this delicacy. We will tell you how to prepare a traditional dessert with peanuts, as well as raisins, cashews and condensed milk.

Creamy sorbet in chocolate

Ingredients:

• Brown sugar - 300 gr.
• Cream 10% - 200 ml.
• Nuts - 80 gr.
• Raisins - 50 gr.
• Dried cranberries - 30 gr.
• Pumpkin seeds - 40 gr.
• Butter - 20 gr.
• Vanillin - 1/3 tsp.
• Dark chocolate (couverture) - 150 gr.

General information:

• Cooking time: 70 minutes;
• Number of servings 10.

Cooking method:

1. Prepare all the necessary ingredients and start working your magic on the dish. Pour sugar into the cream and bring to a boil. Cook over low heat and stir constantly for 15 minutes.
2. Add butter, vanilla, nuts, pumpkin seeds, raisins, cranberries and cook for another 5 minutes.
3. Grease the silicone mold in advance with chocolate, which is melted in a water bath. Crush large Brazil nuts and almonds in a mortar.
4. Place the mold in the refrigerator to allow the chocolate to harden better.
5. Place the hot mixture into 8 wells of the mold and into two salt shakers. Once the sherbet in the mold has cooled, put it in the refrigerator.
6. After removing the mold from the refrigerator, level the outer side of the sherbet with a sharp knife and cover with melted chocolate. The chocolate froze quickly. Sherbet is easy to remove from the cells. Bon appetit!

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.

Milk sherbet

Ingredients:

• Sugar 255 gr.
• roasted peanuts 140 gr.
• vanillin ½ tsp.
• water 50 ml.
• milk, condensed 120 gr.

General information:

• Cooking time: 2 hours 20 minutes;
• Number of servings 8.

Cooking method:

1. To start, you need 235 gr. Heat sugar, water, condensed milk to 120 C, stirring constantly. 10 minutes before the end, introduce 20 g. Sahara.
2. Cool slightly and beat with a mixer until a homogeneous creamy mass is formed. Add nuts, vanilla and mix well.
3. Place in a parchment-lined pan and chill in the refrigerator. Cut into portions and serve. Bon appetit!

Homemade sorbet with peanuts

Ingredients:

• Milk – 300 ml.
• sugar – 500 gr.
• powdered milk – 2 tbsp. l.
• roasted peanuts – 150 gr.
• honey – 2 tsp.
• butter – 130 gr.
• salt – 0.5 tsp.

General information:

• Cooking time: 1 hour 65 minutes;
• Number of servings 12.

Cooking method:

1. First of all, you need to prepare the nuts - fry and peel. In a small ladle, stir milk with powdered milk. And heat in several stages on the stove so that the dry mixture disperses. In this case, powdered milk will thicken our mixture, it will turn out more dense, loose and crumbly, as it should be for sherbet. As soon as the lumps have dispersed, remove the ladle from the heat.
2. Pour all the sugar into a saucepan, immediately add butter and honey - it will make the mixture more plastic and prevent it from becoming sugary. Take a large and deep saucepan, 2-3 liters, during cooking the mixture will actively boil and foam, it should have a place so that it does not run off onto the stove. You can use a saucepan with a thick bottom and walls. Any other dish is not suitable; the caramel will burn in it and stick to the bottom.
3. Place a saucepan over medium heat and cook the syrup. First, the sugar grains should melt, and then the caramel will gradually become a darker, nutty color. There is no need to stir for the first 4-5 minutes! You can swirl the saucepan in the air, but don’t stir with a spatula or spoon, otherwise your caramel will crystallize. During the cooking process, do not forget to add salt, it will harmonize the taste (and the finished dessert will not taste salty at all, don’t worry). Once the sugar has melted, you can stir with a spatula.
4. If your caramel is still sugared, then don’t worry, continue heating it until it melts. You need to achieve a dark brown shade.
5. Next, pour the heated milk into the saucepan - be extremely careful, pour it carefully and keep children away from the stove (!), the mixture will foam and bubble, because we are adding liquid to boiling caramel. When you add milk, you will notice that the mixture will become more liquid, begin to actively boil, and form a cap of bubbles on the surface. In this case, the caramel will most likely come in small pieces - this is normal, they will melt as it cooks.
6. As soon as the caramel has dissolved in the milk and the mixture begins to actively boil, we note the time - you need to cook for about 20-30 minutes, over medium heat, stirring constantly (if you cook half the amount, it will take less time).
7. You will notice how the mixture will gradually become thicker, boil down, it will not run, but will flow smoothly from the spatula. Cook to 115–118 degrees, measuring with a thermometer. Turn off the fire. Add peanuts and mix. Cool the mixture to approximately 60–70 degrees.
8. Then stir vigorously with a spatula until the sherbet begins to thicken. Don't pour it into the mold straight away, otherwise it will harden and crystallize! Kneading will give the sherbet the desired structure; you will see that the mixture brightens and changes its consistency from sticky-liquid to thick and viscous.
9. It should become so thick that you will have difficulty stirring it with a spoon (like Nutella). This means it's time to transfer it to a form to harden.
10. It is better to prepare the form in advance. The mixture must be poured into a mold and leveled. If you did everything correctly, the nuts will be distributed evenly (and will not float to the surface); there may be small air bubbles. The sherbet needs to be brought to room temperature and then put in the refrigerator for a couple of hours until completely set.
11. Cut the finished nutty sweet into pieces and serve with tea. Store in the refrigerator, wrapped in parchment paper. Enjoy your tea!

With sour cream

Sherbet (a homemade recipe that can be varied with your favorite ingredients) is also found in a version with the addition of sour cream. The main thing is to choose a fresh, high-fat dairy product. 20% sour cream is optimal for this recipe. An original addition to such a treat would be lemon juice and zest.

Composition of ingredients

For the dish you need to take:

• sour cream and beet sugar – 130-150 g each;
• peanuts – 45-50 g;
• lime/lemon juice and zest - 1 tbsp. l.;
• powdered sugar - 2 tbsp. l.;
• butter – 1 tsp.

Step-by-step cooking process

The cooking process includes several stages:

1. First you need to tackle the peanuts. The nuts need to be heated in a frying pan or in the microwave, and then peeled. Even an oven is suitable for this. Then you will need to scatter the peanuts on a baking sheet and set the temperature to 180°.
2. All the sour cream and sugar specified in the recipe must be placed in a deep frying pan. The heat will heat the ingredients together. First, they need to be brought to a boil, and then cooked over moderate heat. This process will take approximately 20 minutes. The mixture will bubble during the process, but this is normal. At the very end it should thicken and become creamy.
3. Next, you need to add all the peeled peanuts, zest and citrus juice to the resulting mass. After thorough mixing, the products will warm up for another 5-6 minutes.

Recipe for sherbet with sour cream
At the next stage, you need to coat the parchment with melted butter and place it in a convenient form. On this coating, you should transfer the sour cream and peanut mixture, let it cool and harden.

How to serve a dish

When the sherbet becomes hard and completely ready for use, cut it into small cubes and roll each one in powdered sugar. All that remains is to put the treat in a vase and serve it with tea.