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!