Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun A frozen dessert made primarily of fruit juice or fruit purée, sugar, and water.

from The Century Dictionary.

  • noun Sherbet; also, water-ice of any kind; especially, a water-ice which is not very hard frozen, so that it remains semi-liquid; also, water-ice flavored with rum, kirschwasser, or the like, as distinguished from that made without spirit.

from the GNU version of the Collaborative International Dictionary of English.

  • noun A kind of beverage; sherbet.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun Frozen fruit juice, sometimes mixed with egg whites, used as dessert or between courses of a meal.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun an ice containing no milk but having a mushy consistency; usually made from fruit juice

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[French, ultimately (probably via Italian sorbetto) from Ottoman Turkish šerbet, sweet fruit drink; see sherbet.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

French sorbet, from Middle French, from Old Italian sorbetto, from Turkish şerbet, from Arabic شربة ("drink").

Examples

  • This kind of preparation was first refined in 17th-century Italy, which gave us the term sorbet via sorbetto from the Arabic sharab, or “syrup”.

    On Food and Cooking, The Science and Lore of the Kitchen

  • This kind of preparation was first refined in 17th-century Italy, which gave us the term sorbet via sorbetto from the Arabic sharab, or “syrup”.

    On Food and Cooking, The Science and Lore of the Kitchen

  • The sorbet is simple, with just three ingredients: pineapple, sugar and water.

    Bites from other Blogs | Baking Bites

  • The goal of most ice cream and sorbet is to have a smooth and creamy texture, which would be ruined by the presence of large ice crystals.

    Boing Boing

  • The color on the strawberry rhubarb sorbet is just perfect!

    hay hay it's donna hay sorbet

  • Hmm ... no idea what the real fruit smells like, but Ciao Bella's blood orange sorbet is out of this world ....

    Blood Orange Stink

  • A more refined fruit juice or fruit puree frozen dessert with a fine texture is made with sugar syrup and is called sorbet, as in Plum Sorbet in Tulipes page 294.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

  • A more refined fruit juice or fruit puree frozen dessert with a fine texture is made with sugar syrup and is called sorbet, as in Plum Sorbet in Tulipes page 294.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

  • A more refined fruit juice or fruit puree frozen dessert with a fine texture is made with sugar syrup and is called sorbet, as in Plum Sorbet in Tulipes page 294.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

  • The Weirs' book contains scores of seductive recipes, many of which, I smugly think, would have been wasted on my younger self in any case – Campari and orange, Earl Grey, tamarind – but, as the principle of the sorbet is the important thing, here I've decided to stick with the undisputed classic of the genre.

    How to make perfect lemon sorbet

Comments

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  • Turns out watermelon sorbet is pretty easy to make. And quite yummy.

    February 15, 2007

  • Feel free to make me some. Saturday's my birthday, and I would deem that a worthy gift.

    February 15, 2007

  • Hmm. I always preferred the word sherbet, although apparently these confections differ slightly from one another.

    Wondering how c_b plans to get sorbet to uselessness....

    February 15, 2007

  • Generally speaking, I'm with reesetee; any French word with a silent "T" that has a perfectly legitimate, less pretentious English version is just too snobby for me to bother.

    But since it's for my birthday, I'm willing to make exceptions. I'll leave the logistics of getting it here for you. And do hurry, I'd hate for it to all be melted by the time it arrives for my several hundred party guests to enjoy.

    February 15, 2007

  • Sorbet is actually just fruit (or whatever product, e.g. almonds) and water (with sugar added perhaps). My understanding is that sherbet is slightly different because it contains cream or milk or dairy products of some kind. That is, there is a real difference beyond French snobbiness; for example, since I'm lactose intolerant, I can eat sorbet without a problem, but if it's sherbet, I had better know ahead of time.

    Even if sherbet doesn't contain dairy products, it always tastes different and more creamy than sorbet, which is strictly fruit and water. So says my brother the chef...

    February 16, 2007

  • Oh. Hmm. I knew I liked English better for a reason.

    Make me some sherbet then, and have someone else taste-test it for you -- I'd hate for you to become ill on my behalf.

    February 16, 2007

  • Well, now, sherbet is harder to make, see. If you're going to insist, I'll just have to bow out, and/or find some other spectacular method of marking the anniversary of your entry into this vast, wordful world. ;)

    February 16, 2007

  • Sheesh. Maybe a birthday cake? ;-)

    February 16, 2007

  • Are you volunteering, reesetee? What a loving, supportive web site I've found! This is going to be the Best Birthday Ever!!

    February 16, 2007

  • Oh, SURE! Anything to make your birthday the Best Ever! As long as it's chocolate. Can't have any birthday cake but chocolate. Nope. Just wouldn't do. Chocolate it is.

    Did I say chocolate?

    I'll have it in the mail tomorrow. Look for an exceedingly large FEDEX envelope (sheet cake, you know, to feed all those guests). You're on your own with the ice cream. Or sherbet. Or sorbet.

    February 16, 2007