Sherbet, often referred to as sherbert, is a frozen dessert made from water, sugar, a dairy product such as cream or milk, and a flavoring – typically fruit juice or purée, wine, liqueur, or occasionally non-fruit flavors such as vanilla, chocolate, or peppermint. It is similar to, but distinct from, sorbet, which lacks dairy.
One of the most popular flavors, rainbow sherbet, typically combines three flavors, each in its own color.
Word origins
Sherbet comes from the Persian word sharbat which is an iced fruit drink. English is the only European language to directly use the Turkish word, şerbet, for this kind of dessert. Originally, the word sherbet was used for a fruity, non-alcoholic drink.
Historic recipes
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.
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.
