Distinction From Sherbet

American terminology

In US American usage, sorbet and sherbet are distinctly different products. For Americans, sherbet (alternatively spelled sherbert) is the more widely-known term and typically designates a fruity flavored frozen dairy product with a milkfat content less than 3%. Sorbet, on the other hand, is considered by Americans to be a fruity frozen product with no dairy content, similar to Italian ice cream.

Sherbet in the United States must include dairy ingredients such as milk or cream to reach a milkfat content between 1% and 2%. Products with higher milkfat content are defined as ice cream; products with lower milkfat content are defined as water ice. The use of the term "sorbet" is unregulated and is most commonly used with non-dairy, fruit juice "italian ice" products. Although the American legal definitions indicate that the terms "sorbet" and sherbet are interchangeable, actual usage by Americans and the manufacturers of these products bears a clear distinction. A similar situation occurs in the legal definitions by differing international state governments on what is considered beer.


English/French labeling

On sherbet packages which have both English and French labels, sherbet is translated to sorbet laitier which directly translates into English as dairy sorbet, differentiating the milk containing sherbet from milk-less sorbet.



Source : wikipedia


Look also : steak, dim sum