Sherbet
A frozen dessert of fruit juice or purée with a little milk, between sorbet and ice cream in richness. It is icy, bright, and usually citrus or berry flavored.
| Category | Ice Cream & Frozen |
|---|---|
| Maker / Origin | United States |
| Storage | Keep sealed in the back of the freezer. Press plastic wrap onto the surface after serving. |
| Shelf life | About 2 to 3 months in the freezer unopened; about 1 month once opened. Its low fat means ice crystals form faster. |
| Best uses | Floats, punches, rainbow servings, and light desserts. |
| Substitutes | Sorbet for a dairy-free version, or light ice cream for a richer one. |
| Pairings | Ginger ale floats, lemon-lime soda, and shortbread. |
| Last checked | October 18, 2026 |
About it
Sherbet occupies the legal middle ground: enough milk to be more than sorbet (1 to 2 percent), not enough to be ice cream. Its fruit-forward tartness and light body made it the bridge dessert of the mid-20th century, from rainbow sherbet to the classic orange punch-bowl staple.
Storing it
Eat opened sherbet within the month; it ices over sooner than ice cream. Do not refreeze melted portions.
Using it
Scoop sherbet into ginger ale or lemon-lime soda for a float, or float it in fruit punch. Serve it as the light counterpoint to rich ice cream scoops.
Swaps & pairings
Sorbet swaps directly for dairy-free guests. A light citrus ice cream gives the same refreshment with more richness.
More from this maker: United States