Sherbet is the fizzy powder that has tickled the taste buds of generations of kids. Sweet and tangy, the taste will instantly transport you back to your childhood!
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A brief history
The type of sherbet we are making up here is powdered sherbet – a confectionary that's popular in Australia, New Zealand and the UK. Over in the US, it's a frozen treat.
The name actually comes from the Persian “sharbat”, a cool effervescent or iced fruit soft drink.
In the 1900s, powdered sherbet made a regular appearance in confectionary stores – sold in packets or tins and sometimes with other candy that could be dipped into the sherbet.
My memory of this fun and fizzy confection is the "Wizz Fizz" brand which was sold in a packet with a spoon or candy stick in the 1980's (and still seems to be around today).
A little science
This recipe is also a fun way to teach kids a little science.
The fizzy sensation that happens when the sherbet hits your tongue is caused by a clever combination of acidic and alkaline ingredients. The ingredients for sherbet are activated by moisture, triggering a chemical reaction that releases tiny bubbles.
Ingredient notes
To make this recipe, you'll need:
- the sweet stuff – icing sugar and jelly crystals (choose your favourite flavour) (I just make up the rest as jelly, adjusting the quantity of water accordingly)
- the sour stuff – citric acid (you can substitute tartaric acid)
- the bubbly stuff – bicarb soda.
See the recipe card at the end of this post for ingredient quantities.
How to make sherbet
To make sherbet, simply measure out the ingredients and mix everything together in a small bowl.
If there are any lumps, sift the sherbet before serving.
This recipe makes about ⅓ cup of sherbet.
Enjoying (and storing) sherbet
Enjoy it in small quantities!
A favourite way to enjoy it is with a lollipop or musk stick. Suck on the lolly and then dip it into the sherbet to coat it in a think layer of sherbet.
My favourite way to enjoy it is at the bottom of a Marshmallow Cone!
To store sherbet, keep it away from any form of moisture. An airtight container in a cool place should do the trick. It should last for up to a few months.
More party food
Looking for other fun recipes for kids? Try these:
Sherbet Recipe
Ingredients
- 5 teaspoons icing sugar
- 1 teaspoon citric acid
- 2 teaspoons bicarb soda
- 6 teaspoons jelly crystals
Instructions
- Stir all ingredients together to combine well. Sift, if necessary, to remove any lumps.
Cake says
Kids didn't like it. I suggest to perhaps put a little less bicarb soda. It was fizzy though. Still tingling in my stomach...
Libby Hakim says
Enjoy!