October 24th, 2007 | Category: General
THE MYSTERY BEHIND SHERBET (AND HOW TO PRONOUNCE IT)
Posted by: Turkey Hill Team
The other day we realized that lost in all of our Ice Cream Journal blogging efforts was an often overlooked and underappreciated frozen dessert. Of course, we’re talking about sherbet. As many of you know, Turkey Hill makes sherbet in a variety of flavors, including orange and fruit rainbow.
First thing’s first: let’s get the pronunciation down before we proceed. Though it can be spelled as “sherbet” or “sherbert,” most experts agree that the correct pronunciation is “sher-bit” (sounds like “hermit”), not “sher-bert.” Herbert may love sherbet, but not because it rhymes with his name. We know the pronunciation may sound strange. Especially to those who have spent their whole lives pronouncing that second R.
So what is sherbet? Most of us know it as a low-fat, fruit flavored alternative to ice cream. And even though most people don’t consider sherbet to be in the same family as ice cream, you might be surprised to know that sherbet in the U.S. is required to have a milkfat content of between 1 and 2 percent. Anything more is officially ice cream. Anything less and you’ve got water ice.
While ice cream has lots of air whipped into it to make it fluffy and creamy, sherbet has almost no air. The result is a much denser, more flavorful product. Sherbet is also closely related to sorbet, with the difference being that sorbet is strictly ice and fruit juice, whereas sherbet can contain eggs or dairy products.
But if you’re ever in the United Kingdom and you get a craving for sherbet, don’t be surprised if someone offers you a powder that you can stir into drinks to make them fizzy. Because in Britain, that’s exactly what sherbet is!
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If you’ve got a technical question about the ice cream making process or some other inquiry about the nuances of America’s favorite treat, chances are Ernie has the answer. He might not be able to answer all questions, but he’ll try his best and some may be featured on the Ice Cream Journal.
17 Comments
When visiting Pennsylvania a few years ago, I had some “shoe fly pie” whose taste I cannot forget. I think if you make a flavor combining your vanila ice cream with chunks of shoe fly pie it will be wonderful.
December 15th, 2007 at 12:06 pmVanilla Bean sugar free, and fat free is my favorite. If I could eat regular ice cream, I would love every flavor you make.
December 14th, 2007 at 10:28 pmThese blogs are unreadable.
December 14th, 2007 at 10:23 pmAfter reading this Turkey Hill blog, I believe I will have ice cream for breakfast!
December 14th, 2007 at 12:04 pmI love raspberry ice cream and can only find it with chocolate chips..do you ever intend to make just plain raspberry? Of course your vanilla ice cream with rapberries on top is wonderful, too.
December 14th, 2007 at 11:16 amHEY WATCH WE HERE ARE CLEVELAND INDIANS FANS SUPPORTERS. YOU SHOULD HAVE HAD ONE DRESSED AS INDIANS ALSO.
October 27th, 2007 at 1:29 pmThis is a great tasting fruity dessert!
October 26th, 2007 at 5:54 amwow, so I’m baffled for saying sherbert my whole entire life! I have a lot of correcting to do for past years! So I’ll eat some and everything will be just peachy! Yum! (Lover of Cherry Duetto)
October 25th, 2007 at 6:52 pmGreat idea! An explanation about Venice ice. I’ll be waiting!!
October 25th, 2007 at 4:24 pmWe also want to know the difference between Italian, Venice, regular ice plus the old street vendor who added syrup to shaved ice.
October 25th, 2007 at 11:57 amBy the way if some of the vanilla icecream mixes in with my Vinice Rasberry Ice in my Duetto do I have SherBIT?
Good idea Turkey Hill, I would love to hear all about the differences between Venice ice and Italian Ice and isn’t there gelato too (I don’t know if I am spelling that correctly)
October 25th, 2007 at 11:10 amGlad to hear everyone likes our sherbet. And you’re right Dani, Duetto is actually mixed with something called Venice Ice. It’s different from sherbet. That gives me an idea…we should write a blog entry about the differences between sherbet, Venice Ice and Italian Ice.
October 25th, 2007 at 8:22 amI have tried both your orange and rainbow sherberts and both are great. I have two questions for you. Do you make a lime sherbert by itself and how many points would this be for weight watchers. I know it can’t be as low as your fat free, sugar free ice cream, but is it lower than regular ice cream ?
October 24th, 2007 at 10:48 pmI do enjoy sherbet..I sometimes mix it with choco ice cream I like that tangy mix taste! An I do like to add some wet nuts!
October 24th, 2007 at 3:44 pmI thought sherbert was mixed into Duetto, you learn something new every day. Turkey Hill has great sherbert. My kids eat it in the summer and in the winter when they have a sore throat, and I love it as a thirst quencher. Thanks again Turkey Hill.
October 24th, 2007 at 12:18 pmSo it’s not actually sherbet that gets mixed with the ice cream in a Duetto flavor, it’s flavored ice. I get it now! Thanks, Ernie!
October 24th, 2007 at 10:10 amNice! Now I have an official link to send people to when they ask me why I pronounce the word sherbet like I do. I just say it like it looks like I should say it! (Although… when I was a kid, I learned—from hearing other people say it—that it was “sherbert”, so it has been an interesting transition to say it the “right” way!)
By the way, this was my “ice cream” of choice last night—Turkey Hill Sherbet! Good timing!
October 24th, 2007 at 8:21 amThese comments are intended to be a discussion of the information presented in the blog postings. Any product-related questions or other issues not related to the post should be referred to our consumer response team through the link on our Contact Us page, as they are the true experts in answering any questions or concerns you may have about Turkey Hill and its products.
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