Sam's Blog: How to Make Sherbet (the sweet, fizzy powdered kind)

How to Make Sherbet (the sweet, fizzy powdered kind): "

Sherbet is always a hit with the kids and many an adult will steal a spoonful or two as well. Very easy to make at home, sherbet can be made in large bowlfuls and without much trouble. It's a treat that kids and adults alike will enjoy making it in the kitchen. And then, there's the easy task of enjoying eating it!

Note: The meaning of sherbet in this article is the British (Australian, etc.) meaning of a sweet, fizzy powdered confectionery, not the American usage for a dairy frozen sherbet treat.

Edit Ingredients

Citric acid version:

1 teaspoon of citric acid
1 teaspoon of baking soda/bicarbonate of soda
1 cup of icing sugar (powdered sugar)
1 teaspoon of jelly crystals (any flavour, this article has used orange)
- Don't add in too much citric acid
- Taste it and see if it tastes alright. If not, add more sugar.

Tartaric acid version:

1 teaspoon of tartaric acid (as powder)
1 teaspoon of baking soda/bicarbonate of soda
1 cup of icing sugar (powdered sugar)
1 teaspoon of jelly crystals (any flavour, this article has used blueberry)

Edit Steps

Citric acid method

Add the citric acid to the bowl.
Add the citric acid to the bowl.
Add the baking soda and jelly crystals to the bowl.
Add the baking soda and jelly crystals to the bowl.
Add the cup of icing sugar.
Add the cup of icing sugar.
Gently stir together.
Gently stir together. Taste and adjust as needed:
- Need more sour? Add citric acid.
- Too bitter? - Add icing sugar.
- Take care though; always add additional ingredients in small amounts and then re-taste each time.
Sieve the sherbet to make it finer and more appealing.
Sieve the sherbet to make it finer and more appealing.
Enjoy fresh sherbet! The sherbet can be eaten with a spoon, a straw, a lollipop, and even clean fingers.
Enjoy fresh sherbet! The sherbet can be eaten with a spoon, a straw, a lollipop, and even clean fingers.
- Sherbet is best stored in a snap-lock bag, away from moisture, or in an airtight bag.

Tartaric acid method

Add the tartaric acid to the bowl.
Add the tartaric acid to the bowl. Crush any lumps in the tartaric acid.
Add the baking soda and jelly crystals.
Add the baking soda and jelly crystals.
Add the cup of icing sugar.
Add the cup of icing sugar.
Mix the ingredients together.
Mix the ingredients together. Sieve the mixture till fine and pure.
Enjoy fresh sherbet! The sherbet can be eaten with a spoon, a straw, a lollipop, and even clean fingers.
Enjoy fresh sherbet! The sherbet can be eaten with a spoon, a straw, a lollipop, and even clean fingers.
- Place in airtight jars or sandwich bags for storage.

Edit Video

Edit Tips

Store it somewhere dry. Avoid humidity or it will clump and lose its fizz.
Try adding lots of milk powder into your sherbet to create a delicious creamy flavour.
An easy and fun way to eat it is with lollipops.
These make excellent treats to sell as fundraisers for schools, community groups, nursing homes, etc. Place the sherbet into a cellophane candy bag and tie together with a rubber band and ribbon. Note the flavour on the front label and place into rows in a container such as a shoebox, ready for sale.
- Note: Sherbert in the US is an ice cream alternative. Sherbet is an American term for a frozen dessert like sorbet, but containing a small amount of dairy. Sorbet, however, is made from sweetened water, in the form of very fine ice crystals, flavored with fruit.

Edit Warnings

Do not use too much citric acid; doing so can produce digestive problems.
Do not inhale sherbet; this can produce respiratory/breathing problems.
Do not eat too much sherbet at one time; you'll be sick!

Edit Things You'll Need

Mixing bowl
Mixing utensil; a teaspoon works well
Small sieve; a tea strainer is ideal
Airtight storage containers, such as Ziplock / plastic snack bags, or an airtight jar