how to make sherbet

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)
• 2 teaspoon of baking soda/bicarbonate of soda

2 cups of icing sugar (powdered sugar)

• 
  
  1 teaspoon of jelly crystals (any flavour, this article has usedblueberry)

Steps

Citric acid method

1. 1
   
   

    Add the citric acid to the bowl.
   Add the citric acid to the bowl.
2. 2
   
   

    Add the baking soda and jelly crystals to the bowl.
   Add the baking soda and jelly crystals to the bowl.
3. 3
   
   

    Add the cup of icing sugar.
   Add the cup of icing sugar.
4. 4
   
   

    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.
5. 5
   
   

    Sieve the sherbet to make it finer and more appealing.
   Sieve the sherbet to make it finer and more appealing.
6. 6
   
   

    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

1. 1
   
   

    Add the tartaric acid to the bowl.
   Add the tartaric acid to the bowl. Crush any lumps in the tartaric acid.
2. 2
   
   

    Add the baking soda and jelly crystals.
   Add the baking soda and jelly crystals.
3. 3
   
   

    Add the cup of icing sugar.
   Add the cup of icing sugar.
4. 4
   
   

    Mix the ingredients together.
   Mix the ingredients together. Sieve the mixture till fine and pure.
5. 5
   
   

    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.

Video

This video shows you how to make sherbet adding both tartaric acid and citric acid together.

tips

• 
  Store it somewhere dry. Avoid humidity or it will clump and lose its fizz.
• You can use raro (juice) powder instead of jelly crystals.
• 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.