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Fizzy Sherbet – A Sweet Science Lesson For Your Kids
Fizzy sherbet in a paper bag with a strawberry lollipop was
probably my favorite treat as a child, but I never knew what
was in the sherbet and why it sparkled and tingled on my
tongue!
Try making some with your kids and enjoy a mini science
lesson in the process.
The basis of the sherbet is icing sugar (confectioners’ sugar).
50g will make enough for about 6 children. For that amount you
will also need a scant teaspoon each of bicarbonate of soda and
citric acid.
You can buy the latter, in the form of a white
powder, very cheaply in small quantities from your chemist or
pharmacy.
Children will also enjoy having a lollipop or
liquorice stick to dip into the sherbet.
Simply mix all the powders together thoroughly, divide into
separate containers, and provide something to dip with. Fingers
will do at a pinch, but there will be a lot of stickiness
involved! Let the kids try dipping into some plain icing sugar
as well as the sherbet mixture, to compare the two. They will
be amazed at the difference.
So where does the fizz come from? It is a reaction between thecitric acid (the same acid as in lemons) and the bicarbonate ofsoda, which is an alkali. In this case the chemical reactionhappens on your tongue, as the two dry ingredients mix withwater (saliva) and create a gas in the form of lots of tinylittle bubbles. The bubbles provide the tingle in your mouth. You are creating the same chemical reaction when you drop abath bomb into your bath water. The active dry ingredients –which again include bicarbonate of soda and citric acid – reactwhen they meet the water of the bath. And you get the samefizzing reaction if you add vinegar, another acid, tobicarbonate of soda. In this case, however, the reactionhappens immediately because the vinegar is liquid. Combiningvinegar and bicarbonate of soda is actually an old-fashionedcleaning recipe, used to help remove stubborn stains in thekitchen. Perhaps your kids could try scrubbing the sink withthe mixture and a kitchen sponge to see how well it works! Now, back to your fizzy sherbet. Remember, to keep your sherbetfor any length of time, you will have to keep it dry. Store itin little re-sealable plastic bags ready to dip, or in aplastic food container. Make sure the kids don’t eat too muchin one go, because it can make your mouth (and stomach) alittle sore in very large quantities!
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