American Sherbet

• In the beginning of the 1900s, the terms sherbet and sorbet were synonymous in America, but later changed to reflect two slight variations on the frozen dessert. While sorbet is still a fruit-based frozen dessert, the term sherbet was applied to a frozen ice that contains no more than 2 percent of a milk-based product. This variation came about in the 1930s, as Americans preferred a smoother consistency in their sorbets, according to the book "The Oxford Companion to Food" by Alan Davidson and Tom Jaine. To make sherbet, combine fruit juice and puree with sugar. Once combined, add milk at the last minute so it doesn't curdle. Add the mixture to an ice cream maker, until frozen.
  
  

Italian Sorbetto

• Sold by Italian ice cream shops and street vendors, "sorbetto" is a sherbet made from ice, sugar, flavorings and sometimes cream. Typically, this sherbet is flavored with fruit purees (juice or puree), chocolate or wine, as it can be made alcoholic or non-alcoholic. To make the sorbetto, add the sugar and any spices to boiling water, until the sugar dissolves. Remove the solution from the heat and cool; add fruit juice or pulp. Cream can be added at the last minute before the mixture is placed into the freezer. Freeze for one hour before adding it to an ice cream machine. The result is a smooth frozen treat.
  
  

French Sherbet

• French sherbet comes in many inventive flavors, such as truffle, tomato, fromage blanc (white cheese) and champagne. The frozen food can be served between courses as a palate cleanser, or eaten as dessert. Another use for French sherbet is in cocktail recipes, as citrus flavors can be combined with champagne and stronger alcohols such as flavored liquor, gin and vodka. Making the French sherbet is similar to the Italian version. Dissolve the sugar in boiling water and blend the fresh fruit. Cool the sugar, and combine fruit and the mixture into an ice cream maker. Once frozen, scoop it out and serve.
  
  

Granita

• "Granita" is a coarser sherbet, which hails from the Italian word that means grain. Common in the southern parts of Europe, this sherbet is made from water, sugar and liquid flavoring such as juice, coffee or wine. Like sorbet, the sugar is added to boiling water and cooled. Add the flavor; sometimes egg whites or gelatin can be included, which can act as a stabilizer. Pour the mixture into a metal shallow dish, place in the freezer and rake with a fork about once an hour, until it reaches a smooth frozen consistency.