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Sherbet (frozen dessert)

Sherbet

Rainbow sherbet
Course	Dessert
Place of origin	North America
Serving temperature	Frozen
Main ingredients	Water, sugar, dairy products, flavoring (typically fruit juice, purée, wine, or liqueur, and occasionally non-fruit flavors like vanilla, chocolate, or peppermint)

Sherbet (/ˈʃɜːrbət/), often referred to as sherbert (/ˈʃɜːrbərt/),^[1] is a frozen dessert made from water, sugar, a dairy product such as creamormilk, and a flavoring – typically fruit juiceorpurée, wine, liqueur, and occasionally non-fruit flavors such as vanilla, chocolate, or peppermint. It is similar to, but distinct from sorbet, which lacks dairy.^[2]

Rainbow sherbet typically combines three flavors, each in its own color.

Etymology[edit]

Sherbet comes from the Persian word Sharbat which is an iced fruit drink.^[3] English is the only European language to directly use the Turkish word for this kind of dessert. Originally, the word sherbet was used for a fruity, non-alcoholic drink.^[4]

History[edit]

Sherbet is derived from the Middle East where it evolved from a sweet drink. It promoted during World War II as it was made using milk. Cream was in a shortage at the time.^[4]

Preparation[edit]

Commercially produced sherbet in the United States is defined in the Code of Federal Regulations as a frozen product containing one or more optional dairy products.^[5] Sorbet, on the other hand, is made with sweetened water and no dairy, similar to Italian ice.

Sherbet was originally made with real fruit, and still may be, instead of imitation flavoring.^[6][7]

In Canada, sherbet is defined as a "frozen food, other than ice creamorice milk, made from a milk product". A typical Canadian sherbet may contain water, a sweetening agent, fruitorfruit juice, citricortartaric acids, flavoring preparation, food coloring, sequestering agent(s), and lactose.^[8]

Historic recipes[edit]

Some early 20th-century American recipes for sherbet added egg white or gelatin, or substituted them for dairy, to get a creamy texture.

The American Kitchen Magazine from 1902 distinguishes "water ices” (such as what is commonly known as Italian ice) from sherbets, explaining that "sherbets are water ices frozen more rapidly, and egg white or gelatin is often added to give a creamy consistency". In one recipe for pineapple sherbet, water may be used in place of milk.^[9]

According to The American Produce Review (1913), "Sherbet is a frozen product made from water or milk, egg whites, sugar, lemon juice and flavoring material". A base was made of water, sugar, egg whites, and lemon juice.^[10]

Look up sherbet in Wiktionary, the free dictionary.

References[edit]