What is sherbet and how was it different from sorbet? I never quite knew until this delicious recipe inspired a little research. Turns out sherbet is like a cross between ice cream and sorbet. It has fruit juice, sugar and some dairy, but not enough to qualify as ice cream. The name comes from the Persian sharbat, which is an iced fruit drink.
What’s so great about sherbet? It’s more decadent than sorbet, but infinitely easier to make than custard-based ice cream. You simply stir the fruit juice with some sugar, then add the dairy and freeze. This homemade lemon version is creamy, sweet, tart, and light on the tongue. Forget the neon orange sherbet that may have turned you off the whole category. This is a truly delicious dessert.
This recipe was submitted by Yankee reader Irmarie Jones, who received it from her mother-in-law in the 1950s. Given the amount of cream in the recipe, it probably falls closer to the ice cream category than most sherbets, but I can’t argue with anything about it. It’s too good.