Are sorbet, sherbet, and sherbert all the same? Despite the fact that the definitions of sorbet and sherbet could be used interchangeably, there is a distinction among American frozen dessert manufacturers and a pretty clear difference in the use of one ingredient: dairy.
Sherbet — which is alternatively spelled sherbert — is a frozen fruit and dairy product that contains anywhere from 1 percent to 2 percent milkfat from milk or cream. Anything below 1 percent is referred to as water ice, anything between 2 and 10 percent is considered a frozen dairy dessert, and anything above 10 percent is generally labeled ice cream.
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