With summer now fast approaching, its time once again
for some cool thirst quenchers, chillers and cool cool
juices. Make concentrates, sherbets and store them
while you can, to enjoy the freshness of fruit and
their cool tangy taste.
A few general observations while making sherbets:
- Try to use sulphurless sugar to make the recipes.
- Use water which has been boiled and cooled, to give a
clearer appearance to transparent concentrates..
- All hard fruit should be boiled and peeled in hot water
- To store for longer periods preservatives like
potassium metabisulphite (KMS) are required. They
should be used only in specified quantities.
Otherwise they will spoil the texture of the drink,
and also affect health if used in large quantities.
- As a general rule, 1 kilogram of ready sherbet
requires 1/2 tsp. essences unless specific recipes
show otherwise.
- The procedure of sterilising bottles for filling the
sherbets should be sterilised by the same method as
explained in jams and pickles.
- Add 1/2 tsp. respective essence to 1kg. of the ready
syrup where desired. Eg. raw mango does not need
essence, while orange will be enhanced by addition of
a little essence. So choice depends on taste.
- Use unstrained juices (but not seeds) for orange,
mosambi or lemon and other such squashes.
Sherbets Index
