Recipe by mollypaul
The name "sherbet" is of Persian origin and meant a refreshing drink of sweetened and diluted fruit juices. Freezing the mixture as we do in this country required the addition of egg white or gelatin to ensure a smooth and pleasant texture. Thus, our own sherbets are a version of the Persian "sharbat", as refreshing to the people of our Southwest as are the fruit juices to the Persians. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time.