This is an old revision of this page, as edited by ClueBot NG (talk | contribs) at 13:06, 29 March 2021 (Reverting possible vandalism by Princess Skye Coral to version by 66.161.136.2. Report False Positive? Thanks, ClueBot NG. (3935514) (Bot)). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 13:06, 29 March 2021 by ClueBot NG (talk | contribs) (Reverting possible vandalism by Princess Skye Coral to version by 66.161.136.2. Report False Positive? Thanks, ClueBot NG. (3935514) (Bot))(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) | This article does not cite any sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Rainbow sherbet" – news · newspapers · books · scholar · JSTOR (July 2008) (Learn how and when to remove this message) |
.jpg) | |
| Type | Frozen dessert |
|---|---|
| Main ingredients | fruit juice, milk, sugar |
Rainbow sherbet is a frozen dessert made with the foundations in ice cream, milk and sugar; however, sherbet also contains a frozen mixture of sweetened fruit juice, water, which may contain milk, egg whites and/or gelatin, orange, raspberry, lime, lemon, or pineapple flavors. Sherbet is traditionally eaten between courses of a meal, as it helps clean the palate.
Disputed history
It is said that sherbet, along with ice cream, was made from chilled wines and other juices in the era of Alexander the Great. It was not called ice cream centuries ago, but "water ices". Marco Polo brought flavors of water ices to Europe from the Far East. Catherine de Medici, crowned queen of France in 1533, brought with her recipes of Italian sherbet. A combination of ice and salt became the most popular use in making the dessert in the 17th century. Frozen desserts found their way to America by the 18th century.
Rainbow Sherbet was invented by Emanuel Goren while working at Sealtest Dairies, Philadelphia, Pennsylvania, during the early 1950s. He is credited by them in conceptualizing the three nozzle design to fill the containers simultaneously with 3 flavors, thus creating the "Rainbow" effect of the confection.