What's the difference between sherbet and sorbet?!
Answers: Me and my brother were discussing this, so I thought I find out.
Sherbert has milk and other milk-derived ingredients in it. Lactose, Sodium Casonate, etc. Where as sorbet is ice and fruit based for the most part. There are no milk ingredients in sorbet at all.
Sorbet is a frozen fruit dessert typically made with a sweetener and a fruit puree. Unlike gelato, sorbet is made vegan, meaning that it contains no animal products, and it tends to be slightly softer than gelato. It also tends to be lower in fat than many other frozen fruit desserts, as it contains no animal products to up the fat content. It is also sometimes seen on menus as sorbetto, to distinguish it from gelato. Sorbet is made in an assortment of sweet and savory flavors for a wide variety of culinary situations, and is readily available in most grocery stores.
The dessert is derived from sherbet, a cooled drink served widely in the Middle East. When sherbet was brought to Europe, many cooks presumably began experimenting with other formulations including ices, granita, and sorbet. Sorbet is dense and even in texture, unlike a slushy ice or a granular granita. It is made like ice cream and gelato, by slowly freezing down the ingredients while churning them constantly to create an even, consistent texture.
Besides the taste.
Sherbet is milk based
Sorbet is water based
Sherbet:
Sherbet (Soda powder; Etymology: Turkish & Persian; Turkish ?erbet, from Persian & Urdu/Hindi sharbat, from Arabic sharba drink) (British and American English) or Sherbert (Australian English and New Zealand English, also a variant used in American English) historically was a cool effervescent or iced fruit soft drink. The meaning, spelling and pronunciation has fractured between three English-speaking countries. It is usually spelled either sherbet or sherbert. In the US, the most common meaning of sherbet is a frozen dessert sorbet or a special kind of ice cream: see sherbet (U.S.).
Sherbet "?erbet" in Turkey is a traditional cold drink prepared with rose hips, cornelian cherries, rose or licorice and a variety of spices. It is believed that sherbet has healing effects. In the gardens of Ottoman Palace, spices and fruits to be used in sherbet were grown up under the control of pharmacists and doctors of the Palace. Sherbet is still served following circumcision ceremonies or a childbirth to increase lactation of the mother.
Sherbet in the United Kingdom is a kind of fizzy powder made from bicarbonate of soda, tartaric acid, sugar etc and usually cream soda or fruit flavoured. The acid-carbonate reaction occurs upon presence of moisture (juice/saliva). It used to be stirred into various beverages to make effervescing drinks, in a similar way to making lemonade from lemonade powders. Today, people usually buy carbonated drinks rather than making them at home.
Sherbet is now used to mean this powder sold as a sweet. In the United States, it would be somewhat comparable to the powder in Pixy Stix or Lik-M-Aid/Fun Dip, though having the fizzy quality of effervescing candy.
Contents [hide]
1 Delivery Methods
1.1 Sherbet Lemon
1.2 Paired with liquorice
1.3 Fruit flavoured with lollipop
1.4 Sherbet straws
1.5 Flying Saucers
1.6 Decorator functions
2 Slang
3 Popular culture
4 See also
5 External links
[edit] Delivery Methods
Sherbet has a dual role in the modern sweet world, acting in both solo form and as a decorative agent on other sweets. The most common occurrences are detailed below, but this list is not exhaustive. Dimensions of sherbet include granularity, color, zing (acidity) and flavouring (normally a citrus fruit).
[edit] Sherbet Lemon
The Sherbet Lemon is a lemon-flavoured boiled sweet that has a sherbet centre. It is a popular sweet in the UK and other countries. In the Harry Potter books, they feature several times as Dumbledore's favourite sweet.
[edit] Paired with liquorice
Sherbet is often sold in a cardboard tube with a straw made from liquorice as a sherbet fountain (this is also a term of sexual innuendo). The powder is supposed to be sucked up the straw into the mouth, where it fizzes and dissolves on the tongue. However, this rarely works because the tube is so narrow so people tend to tip the sherbet into their mouths and eat the liquorice separately.
When paired with liquorice, sherbet is typically left unflavoured in a white form and with a higher reactive agent so that it causes a fizzy foam to develop in the mouth.
[edit] Fruit flavoured with lollipop
Sherbet dips or Sherbert Dabs are also popular. They consist of a small packet of sherbet, sometimes called a 'Dip Dab' (or 'Dib Dab') with a lollipop sealed into the bag. Once the lollipop has been licked, it can be dipped into the sherbet and then sucked clean, alternatively it can simply be used to shovel the sherbet into the mouth. It has been known for some 'Dip Dab' packets to contain two lollies; this has led some to postulate the existence of a hypothetical "no-lollies" packet.
Another popular type of sherbet dip is the 'Double Dipper' where the packet is divided into three or four sections; one contains an edible stick which can be licked and then dipped into the other sections, each of which contains a different flavour of sherbet (for example strawberry, orange, cola).
[edit] Sherbet straws
Plastic straws filled purely with fruit flavoured sherbet. The most common lengths are 10cm and 50cm. The price of these straws range from 1p to ￡2.00 in the UK depending on size, make and flavour. Normally found in newsagents.
[edit] Flying Saucers
Small dimpled discs made from edible colored paper (rice paper), typically filled with white unflavoured sherbet (the same form as in Sherbet Fountains)
[edit] Decorator functions
Sherbet is incorporated into other sweets. For example it is used to give gum based sweets an interesting surface texture and zing (cola bottles, fruit strips).
[edit] Slang
Sherbet has been used in parts of both the UK and Australia as slang for an alcoholic drink, especially beer. This use is noted in a slang dictionary as early as 1890, and still appears in list of slang terms written today (especially lists of Australian slang). "We're heading to the pub for a few sherbets." - … pints of beer."
In the UK "Showbiz Sherbet" sometimes refers to cocaine, which is also consumed as a powder.
In the 1990s, "sherbet dab" began to be used as Cockney rhyming slang for a "taxi cab". Its use in this sense is restricted to London dialects, for instance "It's raining, let's get a sherbet"; meaning "It's raining, let's take a taxi cab".
[edit] Popular culture
In the first Austin Powers movie, the main character hypnotizes a guard (played by Christian Slater) and orders him to get some orange sherbet.
In early episodes of BBC comedy The Goodies, Bill Oddie's character uses lemon sherbet as a recreational drug. Under the influence of sherbet Bill sees visions, often a combination of swirling shapes, celebrities of the day like Tony Blackburn, and clues to help solve the Goodies' problem that week.
In an episode of Life On Mars, Gene Hunt and Sam Tyler (played by actors Philip Glenister and John Simm, respectively) are on stakeout. While Sam is running though the case and watching the suspect carefully his superior, Gene, is busy eating a Sherbet Fountain. One of the many difficulties with this particular brand of sweet is demonstrated wonderfully, as Gene gets sherbet all over his top lip.
Sorbet:
Sorbet
From Wikipedia, the free encyclopedia
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This article is about a kind of frozen dessert. For other uses of the term, see Sherbet (disambiguation).
Raspberry sorbet (sherbet)
Strawberry sorbet (sherbet)Sorbet (in the United States also known as sherbet) is a frozen dessert made from sweetened water flavored with iced fruit (typically juice or puree), chocolate, wine, and/or liqueur. The origins of sorbet can be traced to a Middle Eastern drink charbet, made of sweetened fruit juice and water. The term "sherbet" / "charbet" is derived from Turkish: ?erbat/?erbet, "sorbet", which in turn comes from the Arabic language [1] [2] and basically from the Persian language: sherbett [??r?b?t] meaning an ice-chilled baverage or a sweet half-frozen dish.
[edit] Classification and description
The FDA does not have a classification for sorbet as it is synonym for sherbet. Often confused with Water Ice and Italian ice. Sherbet in the United States must also include dairy ingredients such as milk or cream to reach a milkfat content between 1% and 2%. Products with higher milkfat content are defined as ice cream; products with lower milkfat content are defined as water ice.[3] Although the two terms are often used interchangeably in the United States, the use of the term "sorbet" is unregulated and is most commonly used to market products officially defined as water ice.[4]
The word "Sorbet" (pron. IPA: [s?r?be??, ?s?rb?t, s?r?b?t]) is French (pron. IPA: [s???b?]) for sherbet both of which can contain small amounts of milk (for the U.S. classification, see above) unless labeled non-dairy.[5] Sorbets/sherbets may also contain alcohol, which lowers the freezing temperature, resulting in a softer texture.
Whereas ice cream has air whipped into it, sorbet has almost none, which makes for a dense and extremely flavourful product. Sorbet is served as a non-fat or low-fat (sometimes 3% fat) alternative to ice cream.
In Italy a virtually identical dish called granita is made, which is only really different from sorbet in that it has a crunchier texture because of the freezing process. As the liquid freezes, it forms noticeably large-size crystals, which should not be present in sherbet because of the stirring. Granita is also often sharded with a fork to give an even crunchier texture when served.
Agraz is a type of sorbet, usually associated with the Maghreb and north Africa. It is made from almonds, verjuice, and sugar. It has a strongly acidic flavour, because of the verjuice. (Larousse Gastronomique)
[edit] Early history and folklore
Folklore holds that Nero, the Roman Emperor, invented sorbet during the first century A.D. when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine. The Chinese have also made concoctions made from snow, juice, and fruit pulp for several thousand years.
Frozen desserts are believed to have been brought to France in 1533 by Catherine de' Medici when she left Italy to marry the Duke of Orleans, who later became Henry II of France. By the end of the 17th century, sorbet was served in the streets of Paris, and spread to England and the rest of Europe.
A sherbet is a frozen sweet made with fruit juice that originated in the Middle East almost before recorded history, a frozen dessert made from milk, fruit or fruit juice, sugars, and stabilizers while sorbet is juice frozen, usually without dairy products, a semi-frozen water ice.
"sherbet" is simply ice cream made with milk, eggs, and gelatin and "sorbet" is a word derived from "sherbet" which means the same thing
I was reading down some of these answers and there are a few things I must say. Ice cream, sherbet and sorbet, NONE OF THEM HAVE EGGS. Someone wrote that and I laughed a little. Ice cream is made with mostly cream, and part milk, sugar, flavorings, chocolate or whatever. Sherbet is made with fruit and cream (which is basically like thick milk), along with sugars flavorings etc. Sorbet is a FRUIT BASED dessert, with basically just frozen blended fruit and some juice, and sugar. Gelato, is a totally different thing. As I read some people attempted this. Gelato is an ITALIAN dessert, its basically the Italian version of ice cream. Its made with half cream and half milk, its softer than regular ice cream, its more like frozen yogurt consistency, or dairy queen ice cream consistancy rather than scooped ice cream. Paddle things are used to scoop it rather than ice cream scoops (if you go somewhere authentic) but its actually worse for you than ice cream.
Sherbet - basically, a frozen dessert consisting of fruit juice, sugar and water. Really quite refreshing on a hot day.
Sorbet - somehwat more "sophisticated" that sherbet - it is
a fruit puree often served between main courses at dinner as a palate cleanser and to restore appetite. It can, of course,
also be the dessert.
The difference between the two is subtle, but you will find the sherbet is very similar to ordinary ice cream.