Sherbet
A fruit sorbet with a little milk or cream — creamier, but still light.
Sherbet is an American fruit frozen dessert that sits between sorbet and cream ice cream. The base is fruity, as in sorbet, but a little milk or cream is added. The milk proteins and small amount of fat make the texture creamier and finer, while sherbet stays light, fresh and distinctly fruity.
Watch out for the word: in Europe (and in British English), “sherbet” often means a sweet drink or a fizzy powder instead. On zmrzka we use the word in its American sense.
Origin
The word sherbet has the same origin as sorbet — the Persian “sharbat”, a sweet chilled drink. Dairy sherbet in today’s sense has a precise legal definition in the US. We were unable to verify reliable information on who first made it and when.
Typical composition
| Parameter | US law | Goff (industry) | zmrzka target |
|---|---|---|---|
| Milk fat | 1–2 % | 0.5–1.5 % | 1–4 % |
| MSNF | at least 1 % | 2.0–3.5 % | 1–6 % |
| Total milk solids | 2–5 % | — | — |
| Sugars (sweeteners) | — | 24 % sucrose + 6–9 % syrup | 20–30 % |
| Total solids | — | around 36 % | 26–38 % |
| Acidity | at least 0.35 % (as lactic acid) | 0.7 % citric acid solution | — |
| Overrun | limited by weight | roughly 55–60 % at most | 25–50 % |
| Serving temperature | — | like sorbet | −14 to −10 °C |
Fruit makes up around 25 % of Goff’s formula. US law also sets a minimum weight: a gallon of sherbet must weigh at least 6 pounds. It follows that overrun can be at most about 55–60 % (our own calculation with an estimated mix density).
Tip
The zmrzka target allows up to 4 % fat, because at home sherbet is often made with whole milk, cream or buttermilk. US law has an upper limit of 2 % — if you want a “true” sherbet, stay within it.
What the law says
In the US, sherbet is defined by 21 CFR § 135.140: 1–2 % milk fat, at least 1 % milk solids non-fat and 2–5 % total milk solids, a weight of at least 6 pounds per gallon and, for fruit sherbet, a titratable acidity of at least 0.35 %.
In Slovakia
Slovak Decree No. 82/2018 does not recognise sherbet as a category. With 1–2 % milk fat it does not meet the requirements for a milk frozen dessert (at least 2.5 % fat), and the decree defines sorbet as a mixture of water and sugars with fruit, wine or alcohol — milk is not part of the definition. We were unable to verify exactly how such a product would be classified.
In Czechia
Czech Decree No. 397/2016 does not recognise sherbet either. Depending on its composition, it could be classified, for example, as a “fruit” frozen dessert (ovocný mražený krém: at least 12 % solids and 15 % fruit).
How to make it at home
The most important thing is not to curdle the milk. Acid from citrus or sour fruit can curdle milk proteins, which is why Goff adds it only after the mix has aged, just before freezing.
- Sweet base. Heat the milk (or milk and cream) with the sugar, and possibly glucose syrup, until it dissolves.
- Cooling and ageing. Cool quickly and leave in the fridge for about 4 hours.
- Fruit and acid. Just before churning, stir in the chilled fruit purée and lemon or orange juice. Stir briefly and churn the mix straight away.
- Churning in the machine until it has a soft-serve consistency.
- Hardening in the freezer for 2–3 hours.
Equipment: a compressor ice cream maker, a freezer-bowl machine or a Ninja CREAMi.
Recipes: orange sherbet, raspberry, lime, rainbow and buttermilk with blueberries.
The most common mistakes
- Curdled milk — the acid went into a warm mix, or the mix stood too long with the acid in it. Add acid to a cold mix just before churning.
- Icy sherbet — too little sugar or too few solids. With so little fat, the texture is held mainly by the sugar and a little milk protein.
- Bland flavour — too much milk “dilutes” the fruit. Use only enough milk to soften the texture.
- Too soft — too much sugar or alcohol.
- Long storage — as with sorbet, crystals grow quickly; it is best within a few days.
Warning
Even sherbet with a little milk contains lactose and milk proteins. It is not suitable for people with a milk allergy — choose sorbet instead.
How to recognise good sherbet
- It is finer and creamier than sorbet, but not heavy.
- The colour is lighter, pastel — milk softens the fruit colour.
- The flavour is distinctly fruity with a fresh acidity; the milk only rounds it off.
- There are no grains of curdled milk or ice needles on the tongue.
How long it takes at home
| Stage | Time | Note |
|---|---|---|
| Making the base and purée | 15–20 min | active |
| Cooling | 30–60 min | |
| Ageing | around 4 h | |
| Adding fruit and acid | 5 min | just before churning |
| Churning in the machine | 20–30 min | |
| Hardening | 2–3 h |
Total: about 30–40 minutes of active work, 6–8 hours in all.
Equipment
Recipes (5)
Orange sherbet
An American classic: orange juice with a little milk and cream. Fresh as a sorbet, smooth as ice cream.
Raspberry sherbet
Pink, creamy and full of raspberry flavour — raspberry sorbet softened with milk.
Lime sherbet
Tangy and creamy, scented with lime zest. Like a frozen key lime pie.
Rainbow sherbet
Three colours, three flavours — orange, lime and raspberry in layers. An American children’s party favourite.
Buttermilk sherbet with blueberries
A gently tangy sherbet made from buttermilk and blueberries. Light, refreshing and surprisingly creamy.