Sherbet is completely different in the UK and USA

I didn't realise until recently that the USA defines sherbet as a sorbet with dairy products. In the UK it's a fizzy power used in sweets (candy).

I would guess that it must exist under a different name in the USA, but if not, then here are a couple of super simple recipes to bang some together to try for yourself.

Normal version:-
1 teaspoon of bicarbonate of soda (sodium bicarbonate).
1 teaspoon of citric acid.
3 teaspoons of icing/confectioners sugar. (Very fine sugar with 3% corn starch.)

Extra sour version:-
1 teaspoon of bicarbonate of soda.
2 teaspoons of citric acid.
3 spoons of icing sugar. (UK name for confectioners sugar.)

For both recipes, just mix the powders together thoroughly and it's done.
A blender or grinder could be used to create a much finer mix.

The sherbet powder can be used as a dip for licorice or lollipops, or you can add two heaped spoons to a glass of cold water and mix for an instant fizzy drink.

The ingredients of the Barratt Sherbet Fountain (including the licorice) are listed as:-
Sugar, treacle, wheat flour, cornflour, sodium bicarbonate, citric acid, tartaric acid, colour (caramel), liquorice extract, tri-calcium phosphate (anti-caking agent), aniseed oil.

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