sorbet

[ sawr-bit, sawr-bey; French sawr-be ]

/ ˈsɔr bɪt, sɔrˈbeɪ; French sɔrˈbɛ /

Origin of sorbet

1575–85; < French < Italian sorbetto < Turkish şerbet cool drink ≪ Arabic; see sherbet

ice cream sherbet sorbet

The sorbet was tangy and was a tad tart while in the main course the pepper in the yam croquette brought it to life.

What Harry Ate |Tom Sykes |March 15, 2012 |DAILY BEAST
But the beauty of it is that it has the best qualities of both desserts: creamy like a sherbet, refreshing like a sorbet.

What to Eat |Cookstr.com |August 11, 2009 |DAILY BEAST
Sorbet should not freeze hard; it should be a creamy liquid and ice cold.

Desserts and Salads |Gesine Lemcke
Freeze, and serve in sorbet glasses, with Eau de Vie de Dantzig on top.

The Hotel St. Francis Cook Book |Victor Hirtzler

Outside, by the cracked pool, it was coming on slow twilight and that magic, tropical blood-orange sky like a swirl of sorbet.

Makers |Cory Doctorow
Sorbet is a mixture of flavors prepared as for water ices or a frozen punch.

Mrs. Wilson's Cook Book |Mary A. Wilson
A sorbet made of the ripe fruit whets the appetite and the pulp is used locally for bites of venomous animals.

The Medicinal Plants of the Philippines |T. H. Pardo de Tavera

sorbet

/ (ˈsɔːbeɪ, -bɪt) /

a water ice made from fruit juice, egg whites, milk, etc

a US word for sherbet (def. 2)

C16: from French, from Old Italian sorbetto, from Turkish şerbet, from Arabic sharbah a drink