Published 2008
The term sherbet has many interpretations as well. The USDA’s definition is accurate to a point. Sherbets can be made with milk, fruit or fruit juice, stabilizers, and sweeteners. However, the simplest and most accurate definition is that sherbet is an ice containing less than 50 percent dairy in the total liquid, which can be water, fruit purée, or fruit juice, or a combination of these three items. For example, you can make a mascarpone sherbet, as well as a buttermilk sherbet. Sherbet should contain 1 to 2 percent milk fat and 2 to 5 percent milk solids, so the dairy content is very small compared to the remainder of the liquid. It also has about twice the amount of sugar as whole-fat ice cream so that it can form small ice crystals.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement