Ice cream ignorance: solving the mystery of sorbet

Sherbert, sorbet, sherbet: no matter what you call it, if you're like most people, you probably have no idea what it really is.

Only called sherbet in America, the widely accepted definition of what is traditionally called sorbet is ice cream made with less than 2 percent milk fat, and little to no air, according to the Food and Drug Administration.

Anything with a higher percentage is considered ice cream.

Similar to gelatto, it's a denser, more intensely flavorful dessert, generally with less calories.

Sherbert is actually a drink made from bicarbonate of soda.

Not exactly what you'd want to be licking out of a cone.

Because sherbet/sorbet is made with little or no milkfat, it's a popular option for the lactose intolerant, or ice cream challenged.

Sorbet is generally found in tart, fruity, flavors like raspberry or the ever popular rainbow, according to Yourdictionary.com, but several places have broken out of this dessert box and made unconventional flavors.

For instance, Walrus offers a selection or sherbets, which it rotates throughout the year, that include mint, chocolate and honeydew.

Dreyers has a wonderful raspberry sorbet that is the perfect companion to chocolate syrup.

A family favorite is Safeway's orange sherbet and vanilla, combining the two for a creamsicle like flavor. But watch out for brother's who eat all the vanilla and leave you with only the sherbet half. They should be punished.

Regardless of the true definition of sorbet, it still remains that most people have a different ideas about what it exactly is. Therefore, before ordering a scoop, be sure to ask for a sample to make sure you're getting what you pay for.

And no, you can't try all 31.