Tips for Making Sherbets

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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.

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5 thoughts on “Mysore Rasam

  1. Shobha said on April 7, 2013 at 7:11 am

    Good recipes – thx for sharing!

  2. pallavi said on March 5, 2010 at 4:03 am

    Thanks for the recipe. it was very good.

  3. suma said on February 11, 2010 at 5:25 am

    Traditionally mysore rasam is not made without tomato. so this is not the mysore rasam!!! But otherwise a good recipe.

  4. Riya said on June 26, 2009 at 1:30 pm

    thanks for this recipe

  5. kothaivasudevan said on January 3, 2008 at 10:47 pm

    Thanks for the recipie i tried and it came out very well i welcome more such recepies

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