There's nothing quite like digging a spoon into a cup of sorbet, sherbet, or sherbert for a cool, refreshing treat on a warm summer day or as a sweet palate cleanser after dinner. And generally, these three sweets are healthier than a slice of chocolate cake or apple pie, so they're good options when you want to settle your sugar craving without overdoing it on carbohydrates and calories.
Yet, while all three sound and look pretty similar, these three icy, fruity treats do have some differences.
And it's worth knowing what each one consists of, how they may taste and feel, and whether or not you can actually eat them safely due to dietary restrictions, such as dairy or lactose. (Yes, some do contain dairy, while others do not!)
It's often assumed that these three iced alternatives to dairy-laden ice cream and gelato are dairy free, both of which are creamy in texture. Yet just because sorbet, sherbet, and sherbert may not be as silky and rich with a cream base, but are rather icy and hydrating, it doesn't mean they consist of just fruit and water.
If you cannot tolerate dairy (you're lactose intolerant or have a sensitivity), or if you don't react well to eggs or are on a vegan diet where both dairy and eggs are off limits, then sorbet is your best bet for your fruity, chilled treat this summer.
"Sorbet is made with fruit but no dairy (eggs or milk/cream) so it's generally vegan-friendly and suits those with egg or dairy allergies, too," she says. The pureness of the fruit makes it icy and refreshing, and it won't be silky or rich in its texture as some other kinds of ice creams and sherberts may be. You can even jazz it up by adding in booze, like in this recipe for Limoncello Lemon Sorbet (pictured above.)
What Is Sherbet?
Sherbet is made with fruit and a dairy, like milk or cream, so it's definitely not vegan or lactose intolerant friendly, which may come as a surprise to many! "Egg white or gelatin is sometimes added, too, and there are federal regulations that mandate sherbet/sherbert should have 1–2 percent butterfat," she says. So, it's actually closer to ice cream than it is to sorbet, simply due to the presence of milk, cream, and butterfat.
"While ice cream is based on dairy with other types of add-ins (including fruit sometimes), the difference is that sherbet is based on fruit purée and then made more creamy with the addition of some dairy," says Hultin.
This top-rated recipe for Watermelon Sherbet (shown above) is made with heavy cream so it feels super indulgent and rich in texture. So, the good news here is that if you're looking for an iced dessert or treat that has similar properties to ice cream but is lower in calories and saturated fat, sherbet is going to be preferable over ice cream as a more diet friendly alternative.
"Typically, it will have less saturated fat than ice cream," she says, because it is based in fruit purée and has milk, cream or butterfat, but in a much smaller dose than traditional ice cream.
What Is Sherbert?
There's less of a difference between these two. "Sherbet and sherbert are the same per the Merriam-Webster [dictionary] and my understanding of the desserts, where sherbet is a standard American pronunciation," she says. So, for our sake, we might just simplify things and consider them to be the same: Not ice cream or sorbet, but some fruit based treat that does have a small dose of dairy within it to give it a slight creaminess that differentiates it from dairy-free sorbet.
"In British English, sherbert is a different thing, though, and it's a sweet powder that can get mixed into water to create an effervescent beverage," she says. So in the U.K., you can actually order sherbert and will likely get a drink. But in the U.S., you'll probably get sherbet.
How Do They Compare?
To be honest, all three are going to be pretty high in sugars, especially added sugars. So, while they may be a better option than a thick slice of cake or a fried dessert, you should stick to one serving size and look for lower sugar varieties when possible.
"While both sherbet and sorbet are naturally high in added sugars, the biggest difference is the addition of dairy or not," she says. "If you follow a vegan diet or have a food allergy, sorbet will be a better choice," she adds.
Plus, in terms of nutrition, sorbet will also be the healthiest option becasue it doesn't contain the milk, cream, or butterfat, which increases saturated fat content. "Sorbet is also much lower in saturated fat unless it's coconut milk based, in which case the fat content may be similar or even higher than sherbet," she says. You can look at labels or inquire if dining out to see whether or not there is coconut milk added to it.
On the flipside nutritionally, sherbet and sherbert will have more nutrients (even if more saturated fat) than sorbet. "Sherbet generally has some addition of dairy, though less than ice cream, and therefore, it will have more protein and minerals like calcium than sorbet," she says.
So, it's a trade-off for what you're looking for most in your diet and how you integrate your sorbet, sherbet, or sherbert into your overall daily intake of calories and micro- and macro-nutrients.
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Sherbet contains dairy while sorbet has no dairy. Sherbet (not “sherbert” as it's often mispronounced) incorporates a small amount of dairy, such as milk, cream or buttermilk, which give scoops a richer, creamier consistency as with this Raspberry Buttermilk Sherbet recipe (pictured above).
"If you follow a vegan diet or have a food allergy, sorbet will be a better choice," she adds. Plus, in terms of nutrition, sorbet will also be the healthiest option becasue it doesn't contain the milk, cream, or butterfat, which increases saturated fat content.
One of the first frozen treats ever developed were ices (or sorbets), which essentially are a mixture of smooth ice, sugar, flavoring and other refreshing ingredients like fruit purees. A sorbet does not contain any dairy products and is more acidic, which results in tart flavors.
In the US sherbet generally meant an ice milk, but recipes from early soda fountain manuals include ingredients like gelatin, beaten egg whites, cream, or milk. Sharbat was traditionally made with cane juice, but in modern times it is commonly made at home with sugar and water.
Both are derived from the Turkish and Persian words şerbet and sharbat respectively. In turn, they are ultimately derived from the Arabic word for 'drink', sharba. The difference appears to be an American distinction between an ice that has a small amount of dairy (sherbet) and one that has none (sorbet).
Despite their similar sounding monikers, the baseline distinction between sorbet and sherbet is: dairy! Sherbet contains dairy products while sorbet has no dairy at all. That's right, sorbet is made with fruit but no eggs, milk, or cream, so it's generally vegan-friendly and suits those with egg or dairy allergies.
Common sherbet flavors include orange, raspberry, lemon, and lime. There's also a variation called rainbow sherbet, which is made by combining layers of raspberry, lime, and orange sherbet.
Many people look at sherbet and see a good alternative to ice cream. The reality? Sherbet typically has almost double the carbohydrates of ice cream, states Cotey. If you're looking for a frozen treat from time to time, search out a product lower in sugar, carbs and saturated fats.
The addition of dairy gives sherbet a creamier texture, but it also increases the overall calorie and fat content. However, compared to ice cream, sherbet still tends to have a lower fat content, making it a good choice for those watching their fat intake.
I freeze a container to the put the sorbet in so it won't melt when you take it out of the machine. Freeze it immediately. If the sorbet hardens a bit after being frozen for a couple of days, you can temper it by letting it “warm up” in the refrigerator for 20 minutes before serving.
Because it contains little other than water, sugar and some form of fruit, sorbet tends to be much lower in calories and fat than ice cream. But, with the exception of vitamin C, it also tend to be low in nutrients (the amount of vitamin C will vary according to the type and quantity of fruit used).
By now, you know that gelato traditionally uses milk and cream as its main ingredients, and that sorbet primarily contains fruit juice or fruit purée and does not use dairy products or eggs. Sorbet is less creamy.
The Arabic word šarba, which literally means a drink, is where the word sherbet comes from. It came to English in the early seventeenth century through the Turkish şerbet, which is a form of the Persian šerbet, itself a derivation from the original Arabic word. Sorbet has the same Arabic root.
Sorbet and sherbet are both lower in calories than the rich, high-fat “gourmet” ice creams. However, their high sugar content means they may have about the same amount of calories as light ice cream or frozen yogurt, or some store-brand ice creams.
In British English sherbet (or sherbert) often refers to what is also called "sherbet powder": a sweet powder used to make an effervescent drink. And that's the scoop on sherbet and sherbert. We hope this particular scoop will only make scoops of the real thing taste all that much sweeter.
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.
What makes sorbet different from sherbet? Sorbet is strictly fruit juice and sugar while sherbet is fruit juice, sugar, and a bit of milk. That gives sorbet a brighter, more vibrant flavor and sherbet a creamier consistency.
Like ice cream, gelato uses milk, cream, and sugar, but it differs in proportions. Gelato uses less cream and more milk than ice cream and typically contains no egg yolks or eggs at all. Gelato is served slightly warmer than American ice cream and is also churned at a slower rate, introducing less air into the product.
Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.
Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.
Sorbet and sherbet (note there is no second "r" in the word, though some of us pronounce it "sherbert") are both made from fruit and sugar. But there is one key difference, because sherbets include an additional ingredient: dairy.
Sherbet is technically not ice cream, even though they both can contain fruit and dairy products. The big difference is that sherbet's main ingredient is fruit juice or purée, while ice cream's main ingredients are typically milk and cream.
Sherbet Punch is a fantastic, crowd pleasing co*cktail that is perfect for brunches, showers or any gathering. Easy to drink, it combines sparkling wine, vodka, frozen fruit, and as its name suggests, sherbet or sorbet.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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