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As summer approaches, the sherbet vs sorbet debate heats up once again among dessert aficionados. While both these frozen treats are adored for their refreshing and fruity flavours, it can be challenging to distinguish between them. In this article, we delve into the nuances of sherbet and sorbet, examining their ingredients, textures and origins to settle the question: what makes these desserts truly unique?
What is sherbet?
Sherbet is a frozen dessert made with fruit juice or puréed fruit, water and a dairy ingredient such as milk or heavy cream. The amount of dairy product in sherbet is low (1% to 2% butterfat) compared with ice cream, which contains at least 10% butterfat, and gelato, which has between 4% and 8% butterfat. Typical sherbet flavours include orange, raspberry, lemon and lime. In the UK, sherbet is also a sweet powdered product found in confectionery.
Sherbet history and origins
The oldest mention of sherbet is found in a Persian book from the 12th century. The word is derived from the Persian word sharbat, which means ‘iced fruit drink’. This refreshing beverage quickly gained popularity in the Indian subcontinent and eventually reached Europe. In the early 1600s, the word sherbet was first attested in English, where it evolved into a frozen dessert made from fruit juice, sugar and cream. The word sherbet came into English from Ottoman Turkish šerbet and Persian šarbat, referring to a traditional Middle Eastern beverage of sweetened, diluted fruit syrup or juice.
Sherbet vs sorbet
In contrast to sherbet or ice cream, sorbet is entirely free from dairy or eggs. This frozen delicacy is created using fruit puree and water. Sherbets commonly contain milk or extra-binding ingredients and closely resemble ice cream. Conversely, sorbets are lighter and are produced by freezing fruit juice, with or without pureed fruit, and combined with a sweetener, but without using milk, cream, or any other dairy ingredient.
Sorbet, with its range of flavours including raspberry, mango and coconut, is an excellent option for those looking for a dairy-free frozen treat.
How to make sherbet
Sherbet can be made with fruit juice, pureed fruit, or a combination of both. Popular flavours for sherbet include orange, mango, raspberry, lemon and lime. A variation known as rainbow sherbet is also available, which comprises layers of raspberry, lime, and orange sherbet. An orange sherbet is made by blending orange juice, sugar and milk in an ice cream maker. You may include orange zest, lemon juice, or vanilla extract if you prefer a citrus flavour. For other flavours, fruit puree can be used in place of juice. For instance, to create raspberry sherbet, frozen raspberries are pureed and then passed through a sieve or cheesecloth to eliminate the seeds. Then, the puree is blended with milk, sugar and lemon juice and processed in an ice cream maker. For a creamier texture, a touch of cream can be added. A high-powered blender can be used instead if you don't own an ice cream maker. Check your blender's manual to ensure it can produce sherbets and sorbets.
How to store sherbet
Sherbet should be kept in a sealed container in the freezer. Approximately 10 minutes before serving, remove the sherbet from the freezer and allow it to soften. Unopened sherbet lasts for three to four months, while opened sherbet lasts for two to three months.
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