This combination creates a less dense and creamy texture and appearance. Sherbet uses citric acid, which can make for more of a tart taste. A good example of a Sherbet that you may be familiar with is our Rainbow Sherbet. As you can see, these frozen desserts are all a little different, but the one thing they have in common is their availability at your local Baskin-Robbins. Do you love our sorbet, ice cream, and sherbet?
To stay up to date on all things Baskin-Robbins, sign up for our email news alerts at news. Although the following items do not contain ingredients with dairy, there is always a chance for cross contact with dairy from other products in the restaurant. Soft serve is molecularly similar to regular ice cream, but is served at a higher temperature that allows it to be extruded into a soft swirl, and gives it a lighter, softer texture.
Soft serve also has a lower fat content but a much higher overrun, which explains its super light and creamy texture. Fun fact: its warmer temperature allows your taste buds to taste the ice cream better. Sorbet is made from water and fruit puree or juice. It contains no milk, cream or eggs, and is one of the oldest forms of frozen desserts.
Records of frozen sorbet-like desserts date back to the ancient Romans and Chinese, where they were made with snow, fresh fruit pulp and sweetened with honey. Sherbet is not quite ice cream and not quite sorbet. It is made with fruit and water, but also has the addition of dairy—usually milk or buttermilk. This gives it a slightly creamier texture than sorbet, as well as a lighter, pastel color.
However, the marketing is quite misleading. While yogurt is certainly healthier than cream, the sweeteners added to frozen yogurt often cancel out the health benefits.
In fact, the healthy bacteria found in yogurt is killed when frozen, eliminating the probiotic benefits you would normally obtain from eating yogurt. One item worth noting is that yogurt has a higher freezing and melting point than milk.
FB Tweet More. Credit: Institute of Culinary Education. Everything containing between two and 10 percent is simply deemed a frozen dairy dessert. Sherbet, on the other hand, has an almost ice cream-like texture due to its cream content. While sorbet is now consumed primarily as a dessert all on its own, for a long time sorbet was used primarily as a palate cleanser at high-end restaurants.
Due to its pleasant texture and lack of fat, it was seen as the perfect way to reset between indulgent courses. Seriously, Team Sherbet beat Starbucks to the rainbow craze by almost 60 years when it was invented in Philadelphia during the s.
The Difference Between Sorbet and Sherbet. By Max Bonem Updated May 17, Save FB Tweet More. All rights reserved.
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