Sherbet doesn't have to be the bland, kind of cloying, neon-dyed confection you might remember from your youth. In fact, it can be a lovely way to showcase fruit in a dessert that's a little less decadent than ice cream but not quite as sweet as an ice or sorbet.
'sherbet' on Serious Eats
So what if you could take the best qualities of a root beer float—its deep root beer flavor, its mellow notes of cream and vanilla, and its subtle effervescence—and make it into a scoopable dessert all on its own? One that's everything good about a root beer float with none of the downsides? Enter root beer sherbet.
Take advantage of blood oranges while they're in season with this extra creamy and smooth sherbet.
I love the aching sweetness of the iced milk tea you find everywhere in Chinatown, and the double whammy of cream and sugar syrup that gives the drink an almost melted ice cream flavor. One cup was so rich and sweet I had half in mind to spin it in my ice cream maker, until I realized that it'd be easy enough to make a batch from scratch.
This Lemon Mint Sherbet is a shining example of Medrich's way with the processor. Instead of breaking out the ice cream maker, she's come up with an innovative method to make smooth, lemony sherbet by freezing the base and then whizzing it in the bowl of the food processor, aerating it, and then returning to the freezer to firm it up a bit more. It's bright, fresh, and even a little sparkly, and the best part is there's no need to dust off the ice cream maker.
In the modern world of frozen treats, sherbet has sort of fallen off of our collective radar. That's a shame, because sherbet's pretty wonderful stuff. It's also the perfect spring dessert, halfway between the rich creaminess of winter, cake-topping ice creams and lush summer sorbets.
Tea is my default winter sip, but once it gets oh my god it's too hot to sweat hot, I switch over to iced coffee. It's as refreshing as a cold shower, full-bodied without any sugar, and satisfying enough to keep me going. The only thing that could make it better is a spin in an ice cream maker, with a splash of milk and sugar, which makes for a crisp, clean sherbet.
So what makes a sorbet a sorbet? There are some grey areas in terms of what separates chocolate sorbet, sherbet, and ice cream, but it's generally understood that sorbet contains no dairy at all—it's just water, sweetener, and flavoring. And in my friend Joan's recipe, you add a hit of ancho powder.