Sherbet (frozen dessert): Difference between revisions
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| image = Rainbow_Sherbet_(38251341974).jpg |
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| caption = Rainbow sherbet |
| caption = Rainbow sherbet |
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| served = Frozen |
| served = Frozen |
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| main_ingredient = [[Water]], [[sugar]], [[dairy]] products, flavoring (typically [[fruit juice]], [[purée]], [[wine]], or [[liqueur]], and occasionally non-fruit flavors like [[vanilla]], [[chocolate]], or [[ |
| main_ingredient = [[Water]], [[sugar]], [[dairy]] products, flavoring (typically [[fruit juice]], [[purée]], [[wine]], or [[liqueur]], and occasionally non-fruit flavors like [[vanilla]], [[chocolate]], or [[peppermint]]) |
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| place_of_origin = North America |
| place_of_origin = North America |
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'''Sherbet''' ({{IPAc-en|ˈ|ʃ|ɜːr|b|ə|t}}), often referred to as '''sherbert''' ({{IPAc-en|ˈ|ʃ|ɜːr|b|ər|t}}),<ref>{{Cite web|url=https://www.merriam-webster.com/words-at-play/sherbet-vs-sherbert |title=The Scoop on Sherbet vs Sherbert |date=23 June 2021 |website=Merriam-Webster |archive-url=https://web.archive.org/web/20210420115758/https://www.merriam-webster.com/words-at-play/sherbet-vs-sherbert |archive-date=2021-04-20 |url-status=live |access-date=23 June 2021}}</ref> 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.<ref>{{Cite web |title=What's the Difference Between Sherbet and Sorbet? |url=https://www.foodnetwork.com/how-to/packages/food-network-essentials/sherbet-vs-sorbet |access-date=2023-07-16 |website=Food Network |language=en |archive-date=2023-07-16 |archive-url=https://web.archive.org/web/20230716222710/https://www.foodnetwork.com/how-to/packages/food-network-essentials/sherbet-vs-sorbet |url-status=live }}</ref> |
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One of the most popular flavors, rainbow sherbet, typically combines three flavors, each in its own color. |
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Rainbow sherbet is a presentation of sherbet where three flavors, each of a different color, are combined in one package, with the typical colors being green, magenta, and orange. |
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== Etymology == |
== Etymology == |
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Sherbet comes from the Persian word {{Lang|Fa| |
Sherbet comes from the Persian word {{Lang|Fa|sharbat}} which is an iced fruit drink.<ref>{{Cite web |title=Sherbet {{!}} Definition & Ingredients {{!}} Britannica |url=https://www.britannica.com/topic/sherbet |access-date=2023-07-20 |website=www.britannica.com |language=en |archive-date=2023-12-02 |archive-url=https://web.archive.org/web/20231202101035/https://www.britannica.com/topic/sherbet |url-status=live }}</ref> English is the only European language to directly use the [[Turkish language|Turkish]] word, ''şerbet'', for this kind of dessert. Originally, the word ''sherbet'' was used for a fruity, non-alcoholic drink.<ref name=":0">{{Cite book |last1=Goldstein |first1=Darra |last2=Mintz |first2=Sidney |last3=Krondl |first3=Michael |last4=Rath |first4=Eric |last5=Mason |first5=Laura |last6=Quinzio |first6=Geraldine |last7=Heinzelmann |first7=Ursula |year=2015 |title=The Oxford Companion to Sugar and Sweets |url=https://www.oxfordreference.com/display/10.1093/acref/9780199313396.001.0001/acref-9780199313396-e-463?rskey=xSkD9s&result=551 |access-date=2024-05-29|publisher=[[Oxford University Press]] |isbn=9780199313396}}</ref> |
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== History == |
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Sherbet is derived from the Middle East where it evolved from a sweet drink. It was promoted during [[World War II]], as it was made using milk; cream was in a shortage at the time.<ref name=":0" /> |
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== Preparation == |
== Preparation == |
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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.<ref>{{cite web |url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=135.140/ |title=Requirements for Specific Standardized Frozen Desserts |publisher=Accessdata.fda.gov |date=2013-04-01 |access-date=2014-08-09}}</ref> [[Sorbet]], on the other hand, is made with sweetened water and no dairy, similar to [[Italian ice]]. |
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''Sherbet'' is distinct from ''[[sorbet]]'' in Canada and the United States, the term usually connoting a product made with dairy and/or other additives for a creamier, more ice cream-like texture.<ref>{{Cite web |title=What's the Difference Between Sherbet and Sorbet? |url=https://www.foodnetwork.com/how-to/packages/food-network-essentials/sherbet-vs-sorbet |access-date=2023-07-16 |website=Food Network |language=en}}</ref> |
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Sherbet was originally made with real fruit, and still may be, instead of imitation flavoring.<ref>{{Cite web |last=Gallary|first=Christine |date=12 June 2017 |title=What's the Difference Between Sherbet and Sorbet? |url=http://www.thekitchn.com/whats-the-difference-between-sorbet-and-sherbet-word-of-mouth-206263 |url-status=live |archive-url=https://web.archive.org/web/20170212135616/http://www.thekitchn.com/whats-the-difference-between-sorbet-and-sherbet-word-of-mouth-206263 |archive-date=2017-02-12 |access-date=4 July 2017 |website=The Kitchn}}</ref><ref>{{Cite book |last1=Marshall |first1=Robert T. |title=Ice Cream |last2=Goff |first2=H. Douglas |last3=Hartel |first3=Richard W. |date=2003 |publisher=Springer Science & Business Media |isbn=978-0-306-47700-3}}</ref> |
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In Canada, sherbet is defined as a "[[frozen food]], other than [[ice cream]] or [[ice milk]], made from a milk product". A typical Canadian sherbet may contain [[water]], a sweetening agent, [[fruit]] or [[Juice|fruit juice]], [[Citric acid|citric]] or [[tartaric acid]]s, |
In Canada, sherbet is defined as a "[[frozen food]], other than [[ice cream]] or [[ice milk]], made from a milk product". A typical Canadian sherbet may contain [[water]], a sweetening agent, [[fruit]] or [[Juice|fruit juice]], [[Citric acid|citric]] or [[tartaric acid]]s, flavoring preparation, [[food coloring]], sequestering agent(s), and [[lactose]].<ref>{{cite web |title=Sherbet |url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-54.html?txthl=sherbet#s-B.08.063 |website=Canada Food and Drug Regulations |publisher=Government of Canada |access-date=11 August 2019 |archive-date=24 January 2021 |archive-url=https://web.archive.org/web/20210124121947/https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-54.html?txthl=sherbet#s-B.08.063 |url-status=live }}</ref> |
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===Historic recipes=== |
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Homemade sherbets do not always contain dairy. Early 20th-century American recipes for sherbet include some versions made with water. ''The American Kitchen Magazine'' from 1902 distinguishes "[[Italian ice|water ices]]" 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. It also separately discusses "milk sherbets".<ref>{{Cite book| publisher = Home Science Publishing Company| title = The American Kitchen Magazine| date = 1902}}</ref> |
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Some early 20th-century American recipes for sherbet added egg white or gelatin, or substituted them for dairy, to get a creamy texture. |
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''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.<ref>{{Cite book| publisher = Home Science Publishing Company| title = The American Kitchen Magazine| date = 1902}}</ref> |
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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.<ref>{{Cite book| title = The American Produce Review| date = 1913|url=https://books.google.com/books?id=auVMAQAAMAAJ&pg=PA1126}}</ref> |
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{{wiktionary|sherbet}} |
{{wiktionary|sherbet}} |
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==References== |
==References== |
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{{Reflist}} |
{{Reflist}} |
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Latest revision as of 05:30, 15 October 2024
 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 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.[2]
One of the most popular flavors, 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, şerbet, 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 was 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 cream or ice milk, made from a milk product". A typical Canadian sherbet may contain water, a sweetening agent, fruit or fruit juice, citric or tartaric 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]- ^ "The Scoop on Sherbet vs Sherbert". Merriam-Webster. 23 June 2021. Archived from the original on 2021-04-20. Retrieved 23 June 2021.
- ^ "What's the Difference Between Sherbet and Sorbet?". Food Network. Archived from the original on 2023-07-16. Retrieved 2023-07-16.
- ^ "Sherbet | Definition & Ingredients | Britannica". www.britannica.com. Archived from the original on 2023-12-02. Retrieved 2023-07-20.
- ^ a b Goldstein, Darra; Mintz, Sidney; Krondl, Michael; Rath, Eric; Mason, Laura; Quinzio, Geraldine; Heinzelmann, Ursula (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 9780199313396. Retrieved 2024-05-29.
- ^ "Requirements for Specific Standardized Frozen Desserts". Accessdata.fda.gov. 2013-04-01. Retrieved 2014-08-09.
- ^ Gallary, Christine (12 June 2017). "What's the Difference Between Sherbet and Sorbet?". The Kitchn. Archived from the original on 2017-02-12. Retrieved 4 July 2017.
- ^ Marshall, Robert T.; Goff, H. Douglas; Hartel, Richard W. (2003). Ice Cream. Springer Science & Business Media. ISBN 978-0-306-47700-3.
- ^ "Sherbet". Canada Food and Drug Regulations. Government of Canada. Archived from the original on 24 January 2021. Retrieved 11 August 2019.
- ^ The American Kitchen Magazine. Home Science Publishing Company. 1902.
- ^ The American Produce Review. 1913.