Sherbet

The name means different things: in much of British usage, sherbet is a fizzy sweet powder, while in North American usage it is a frozen dessert made with fruit and some milk or cream. Check which kind a recipe means before you start.

Frozen sherbet contains a little milk or cream, which gives it a softer, creamier texture; sorbet is usually made from fruit, sugar and water, without dairy. Sorbet has 126 kcal per 100 g, compared with 180 kcal in sherbet.

Blend fruit purée with sugar, citrus juice and a little milk or cream, then freeze it in a shallow tray. Stir thoroughly every 30 minutes for about 3 hours to break up ice crystals; it will be less smooth than sherbet churned in a machine.

Keep it covered in an airtight container in the freezer so it does not absorb other flavours or develop icy patches. Let it soften at room temperature for 5–10 minutes before scooping, and avoid repeatedly thawing and refreezing it.

Serve frozen sherbet between courses as a palate cleanser, or alongside fresh berries, sliced peaches or a crisp biscuit. Lemon sherbet also pairs well with fruit puddings and can be spooned into a glass of sparkling water for a quick float.

Frozen sherbet commonly contains milk or cream, though recipes differ, so it is not automatically dairy-free. British-style fizzy sherbet powder is generally made from sugar, acid and bicarbonate rather than dairy, but check its ingredients if you need to avoid milk.