This homemade Dip Dab recipe (with a lot less junk!) will put a smile on your children’s faces… when they stop wincing from the fizz, that is!
Do you know any children who are not fans of sherbet? Although I would not normally go near it, my children all love the packets of sour powder that come with a lollipop. It got me thinking about the Science behind it. What on earth would be in there that would cause the fizz on their tongues whilst still being edible?
I looked into it and here is what I explained to the children. Please, please do not hesitate to correct me if I have it all wrong!
Why is sherbet fizzy?
If you mix bicarbonate soda and citric acid together, they create a gas when they come in contact with saliva. That is what causes of lots tiny bubbles to tickle your tongue. Citric acid and bicarbonate soda are really sour, so sugar adds sweetness to make the sherbet palatable (well, I said “taste nice” to the children).
I love experimenting with food, having a bit of fun and showing the children that what we buy in the shops can be made at home too! Getting some inspiration from recipes that were out there and reducing the ingredients to a minimum, I put this little homemade strawberry sherbet together and I hope you like it as much as we do!
It is vegan, free from most allergens that spring to mind and it is also quite yummy, if I might say so myself.
Here is what my four little taste testers thought:
Wriggly (2 years old): “Ik picy!” (It’s spicy)
Jumpy (3 years old): “It’s too fizzy”
Beanie (6 years old): “It’s nicer than Dip Dab but it’s so fizzy, Mummy!”
Crevette (8 years old): “It’s hard to describe. Best sherbet ever! Much nicer than Dip Dab!”
At home, I either give the children half a teaspoon of sherbet in a pinch bowl and they use a clean finger to eat it, or I give them a small sachet of the homemade Dip Dab with a lollipop. To draw scared faces on your lollipops, simply you a black permanent marker.
We have put some in little bags to hand out with a lolly for an allergy safe Halloween!
Fizzy Sherbet Recipe - Homemade Dip Dab
- 1 cup granulated sugar 220 g
- 2 teaspoons bicarbonate soda
- 2 teaspoons citric acid
- 4 tablespoons freeze dried strawberries
Simply blend all ingredients together until you obtain a fine powder.
The sherbet will keep in an airtight container for a couple of weeks.
Disclosure: As I am an Amazon affiliate, if you click and buy some of the products above, I might get a few pennies.