Honeydukes Sherbet Balls Recipe | My Harry Potter Kitchen III (Recipe 26)
Hello Foodie Witches and Wizards!
Welcome back to My Harry Potter Kitchen - the Wizarding World-inspired YouTube series where I'm baking my way through the Harry Potter books creating magical Harry Potter recipes for each and every item of food and drink that we find inside! Last week we created some magical Sugar Quills in Hogwarts House colours!
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This week, we're conjuring up some more Honeydukes inspired candy!
This week we're heading back into Chapter Five of the Prisoner of Azkaban "The Dementor" for another Honeydukes recipe:
"Massive sherbet balls that make you levitate a few inches off the ground"
Thanks Ron! There are more Honeydukes sweet recipes on the way!
These Sherbet Balls also share the same description as Fizzing Whizzbees mentioned later in the book so we're combining them to create a zesty sweet with a tangy sherbet effect!
These easy Fizzing Whizzbees are so much fun to make. The sherbet ball base only takes a few minutes to prepare, with added lemon extract for a sharp flavour. Finishing them off with a popping candy sherbet is a great way to add a magical twist to these homemade Honeydukes sweets!
If you've been looking for an easy Sherbet Ball recipe follow this simple step-by-step recipe to learn how to make homemade Fizzing Whizzbees with a popping candy sherbet coating!
Honeydukes Sherbet Balls Ingredients
(makes 6 large sherbet balls)
For the sherbet ball base recipe:
4 tbsp water
4 tbsp glucose
1 tsp citric acid
1 tsp lemon flavouring
the smallest drop of yellow food colouring gel
For the sugar coating
5 tbsp caster sugar
½ tsp citric acid
1 tsp popping candy
Honeydukes Sherbet Ball Fizzing Whizzbees Method:
To make the sugar candy mix, begin by heating the water, sugar and liquid glucose in a heavy-bottom pan until it reaches the "hard crack" stage at 310F
Transfer the boiling sugar to a heatproof jug and stir in the citric acid, lemon flavouring and a small drop of yellow food colouring gel
Carefully pour the candy mixture into a silicone sphere mould and allow to cool for 30 minutes before placing it in the fridge to fully set for 1-2 hours.
While the sherbet balls are setting, make the sugar coating by mixing the sugar, citric acid and popping candy together until well combined.
Remove the sherbet balls from the moulds, brush lightly with a little water (to help the coating stick) and then cover with the sugar sherbet mixture.
Once fully coated and dry, store in an airtight jar, wrap individually, or enjoy straight away!
Our Homemade Fizzing Whizzbees are ready to fly!
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