Ingredients:

  • 3 tablespoons of icing sugar
  • 1 teaspoon citric acid
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons of flavoured jelly crystals (optional)

Do not taste the citric acid by itself as it is very sour

Method
Mix all the ingredients together
(It is best to do this with an electric grinder as it makes the crystals smaller and more powdery.
If you haven’t got an electric grinder then use a mortar and pestle)

  • Taste
  • Adjust as necessary:
  • too sour: add more sugar
  • Not sour enough: add a tiny amount of citric acid
  • Eat using liquorice straw or lolly to dip in.

 

Tips:

  • Do not use too much citric acid; doing so can give you a tummy ache
  • Try not to inhale sherbet
  • Do not eat too much sherbet at one time; you may feel sick!
  • If the citric acid is ground into a powder and the whole mixture sieved it will be smoother.

 

How it works
Citric acid and sodium bicarbonate will react together when dissolved in water to release carbon dioxide gas. It is the carbon dioxide that makes the fizz.
The sugar and jelly crystals are only there to provide a nice flavour.

 


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