Sherbet Is A Sure Bet For Dessert Tonight

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Posted on by deanna@alaska.net

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I have fond memories of sherbet.

image via Braums.com on Pinterest

I remember going to the Peter Pan Ice Cream store in Pittsburg with my mom when I was five or six years old and always choosing lime sherbet. Why always lime? I’m really not sure, but I suspect my five-year-old self was drawn to the bright color at first and kept coming back for the spark of tart citrus in the cold, sweet base. To this day, when presented with any flavor of sherbet I want, although I do like orange or pineapple, most of the time I’ll take the lime, thank you. I’m very much devoted to my old standbys and definitely know what I like!

(Interesting side note about Peter Pan Ice Cream stores: they were founded by the Braum family. Yes, those Braums, of Braums Ice Cream fame, and were the Braum family’s first foray into the ice cream industry.)

Isn’t sherbet just fruity ice cream?

Sherbet and ice cream aren’t the same things, but what, exactly, is the difference? Ice cream is made with milk, cream, sugar and flavorings (egg yolks as well for custard styles), and sherbet is made with a smaller amount of dairy, fruit, and a gum or gelatin. Commercial ice creams as a general rule contain over 10% milk fat, while sherbets contain less than 2%.

And in case you’re wondering, it really is sherbet, not sherbert. The confusion probably stemmed from a popular 1939 jazz song titled “Shoot the Sherbet To Me, Herbert”, which could easily be heard wrong and is so close to rhyming that it practically begs your brain to add that extra “R” to sherbet. If you’re interested in hearing the tune, and having that line stuck in your head all day, you can listen to it here.

 

Let’s make some!

Sherbet is very easy to make at home, and I often make it when I have extra milk on hand and don’t feel like making cheese. Of course I use goat milk but cow milk is perfectly fine. You only need a few ingredients that you might already have handy, and an ice cream maker. I’ve written the recipe for lime sherbet, but you can make any flavor you like simply by substituting a different flavor of gelatin mix.

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Lime Sherbet

If you don't want lime, substitute any flavor of gelatin that you like.

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 3 ounce box of sweetened lime gelatin mix
  • 1/8 cup lemon juice
  • 1 quart milk

Instructions

  1. Bring water to boil in a saucepan. Remove from heat and add sugar and gelatin mix. Whisk to dissolve.

  2. Add lemon juice and allow the mixture to cool in the refrigerator but do not allow the gelatin to set.

  3. Add milk, and stir well to combine.

  4. Freeze according to your ice cream maker's instructions.