The sherbet powder can also be colored with edible color powder, as desired.
About 80 years ago, the merchant Theodor Belthe invented sherbet powder. Ready-made lemonade or cola did not yet exist. The merchant had invented a “century powder” that was initially only available in orange and lemon flavors. Today, it still has its place in the supermarket – alongside a wide range of ready-to-drink beverages.
The main ingredient of the effervescent powder is sodium bicarbonate. With baking soda you can bake and even treat heartburn: Soda is able to neutralize excess stomach acid. Chemically, the soda is a base. If you dissolve a base in water and then add an acid, it begins to bubble. This releases carbon dioxide. When dissolved in water, it is called carbonic acid.
Effervescence also for diabetics:
Put 20 grams of baking soda and 40 grams of malic acid (Acidum malicum) in a sealable jam jar.
Malic acid is a little more expensive than citric acid, which can also be used to make fizzy drinks, but it is very easy to digest.
Add 40 grams of sorbitol, which provides a tooth-friendly sweetness and is also suitable for diabetics (you can get sorbitol at the pharmacy). Instead of sorbitol, you can also use 20 grams of powdered sugar.
Now add five drops of natural lemon or orange essential oil to the mixture, and – depending on your mood – one gram of food coloring powder. Shake