How to Make Sherbert at Home

How to Make Sherbert at Home


Servings 5
Time Needed Prep
Ingredients 5
Difficulty Easy

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  • 2 lb Orange or any other fruit
  • 1 cup Granulated Sugar
  • 1 cup Water
  • 1 Egg not cracked, just use to experiment
  • 4 tbsp Lemon Juice

Nutrition Information

Qty per
6g serve
Qty per
Energy 0kcalcal 0kcalcal
Protein 0gg 0gg
Fat (total) 0gg 0gg
 - saturated 0gg 0gg
Carbohydrate 0gg 0gg
 - sugars 0gg 0gg
Dietary Fibre 0gg 0gg
Sodium 0.236mgmg 3.9864864864865mgmg

Nutritional information does not include the following ingredients: orange, granulated sugar, egg, lemon juice

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Whether it’s a super hot day or you just want a refreshing and fruity something, a sherbert is a great option!

Here’s how to make it, no need to buy it! Make it with any fruit lying around the house. So simple and the ingredients can be easily found at home. The best part is, you know what’s in the food you’re eating.

How to Make Sherbert at Home | Stay At Home Mum


  1. Wash the fruits first and wipe them dry. Remove any of the parts of the fruit that isn't edible, then slice it into cubes or into bite-size pieces.

  2. Heat a small pan and combine the sugar and water then bring it to a simmer. Stir several times then wait for sugar to completely dissolve in water. Remove from heat and allow the mixture to cool.

  3. In a blender or food processor, put together the fruits and 1/2 of the cooled sugar syrup. Reserve half of the remaining syrup.

  4. Blend together until completely smooth and liquid and there are no chunks left. Strain the juice for non-edible parts or seeds to be removed. Pour the mix into a bowl.

  5. Use the egg float test to determine the sugar level. Make sure the egg is washed and then gently lower the egg into the sherbert mix. If the egg shows a nickel-sized part, then the mix is balanced. If it is too small, stir in more sugar syrup. If you see a lot of the egg shell, stir in more water. Adjust until you achieve the balance of juice and sugar.

  6. Then stir in the lemon juice. Taste the sherbert mix to see if it tastes sweet or bland then once you are done, cover the mix with a cling wrap then refrigerate overnight.

  7. Pour the frozen sherbert base into an ice cream machine and churn for 10-15 minutes or until it looks like a thick smoothie consistency.

  8. Then transfer into freezable containers, freeze for at least 4 hours. Let it soften for a few minutes before serving

How to Make Sherbert at Home Pinnable

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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