Lexic.us

Definition of Sherbet

1. Noun. A frozen dessert made primarily of fruit juice and sugar, but also containing milk or egg-white or gelatin.

Definition of Sherbet

1. n. A refreshing drink, common in the East, made of the juice of some fruit, diluted, sweetened, and flavored in various ways; as, orange sherbet; lemon sherbet; raspberry sherbet, etc.

Definition of Sherbet

1. Noun. A food of frozen fruit juice with a dairy product such as milk added; a sorbet with dairy ingredients. ¹

2. Noun. A powder made of bicarbonate of soda, sugar and flavourings, intended to be eaten alone or mixed with water to make a drink. ¹

¹ Source: wiktionary.com

Definition of Sherbet

1. a frozen fruit-flavored mixture [n -S]

Medical Definition of Sherbet

1. 1. A refreshing drink, common in the East, made of the juice of some fruit, diluted, sweetened, and flavored in various ways; as, orange sherbet; lemon sherbet; raspberry sherbet, etc. 2. A flavored water ice. 3. A preparation of bicarbonate of soda, tartaric acid, sugar, etc, variously flavored, for making an effervescing drink; called also sherbet powder. Origin: Ar. Sherbet, shorbet, sharbat, properly, one drink or sip, a draught, beverage, from shariba to drink. Cf. Sorbet, Sirup, Shrub a drink. Source: Websters Dictionary (01 Mar 1998)

Lexicographical Neighbors of Sherbet

Literary usage of Sherbet

Below you will find example usage of this term as found in modern and/or classical literature:

1. Turkish Literature; Comprising Fables, Belles-lettres and Sacred Traditions by Epiphanius Wilson (1901)
"It is even as the story of that sherbet- seller and the Moor." Said the king, " Tell on, let us hear." Quoth the lady: THE sherbet-SELLER AND THE MOOR ..."

2. An Account of the Manners and Customs of the Modern Egyptians by Edward William Lane (1871)
"There is also a kind of sherbet sold in the streets,3 which is made with raisins, as its name implies : another kind, ..."

3. Practical therapeutics by Edward John Waring (1866)
"It may be advantageously given in the form of sherbet, thus—Take of the soft gummy substance from the interior of the fruit oz. ij, mix this with fl. ..."

4. Consolidated Library of Modern Cooking and Household Recipes by Christine Terhune Herrick (1904)
"... Brandy and Sherry sherbet Cardinal sherbet Champagne sherbet Claret sherbet Cottee sherbet Crfeme de Menthe Creme Yvette Fruit sherbet Ginger sherbet ..."

5. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"To be used in place of punch at a course dinner. This quantity is enough to serve twelve persons. Milk sherbet. 4 cups milk. l^3 cups sugar. Juice 3 lemons. ..."

6. The Home Cook Book: A Collection of Practical Receipts by Expert Cooks (1905)
"... Lemon sherbet — Maple Cream—Maple Ice Cream—Maple Parfait—Hot Maple Syrup for Ice Cream—Mint sherbet—Frozen Peaches and Cream—Peach Custard Frozen—Peach ..."

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