Sherbet, which is often pronounced and phonetically spelled sherbert, is a frozen confection made from fruit juice, milk and egg whites. When you first open the package, you may find that the sherbet is frozen or packed hard and difficult serve. Or you may have a recipe that requires softened sherbet. It may be tempting to run the package under warm water or leave it out to thaw but, because sherbet contains milk and eggs, that is not the safest option.
Step 1
Remove the sherbet container from the freezer.
Step 2
Leave the container sealed and transfer it to the refrigerator. Let the sherbet sit in the refrigerator for 15 minutes.
Step 3
Squeeze the sides of the container gently to test the softness. If it is soft enough, scoop the desired amount into a bowl and eat it or use it in your recipe.
Step 4
Leave the sherbet in the refrigerator if it is not soft enough. Continue checking at five-minute intervals until it is ready for use.
Step 5
Return any unused sherbet to the freezer in its original container as long as it is still partially solid and has ice crystals. If it has melted completely, discard it.
Things You'll Need
- Ice cream scoop (optional)
- Bowl (optional)
References
- "On Cooking: A Textbook of Culinary Fundamentals (5th Edition)"; Sarah R. Labensky, et al.; 2010
- "Essentials of Food Safety and Sanitation"; David McSwane, et al.; 2004
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