Mom Carnes' Apricot Sherbet

A 100-year-old vintage recipe for creamy, refreshing sherbet that cooled Midwest summers and made attic afternoons bearable

This week, I’m sharing another 100-year-old vintage recipe from Mom Carnes's book of recipes. If you’re questioning my spelling of Sherbet, it is spelled correctly. I won the spelling bees as a kid, but I was sure an ‘r’ was missing. I would have lost that round!

Pronounced ‘SHER-but’ Sherbet is a sweet, creamy, frozen dessert made from fruit or fruit juices, cream, and often egg whites. It is less caloric than ice cream, though still a dairy-forward dessert. If you’re looking for a dairy-free version, leave out the cream and egg whites then you’ll have sorbet.

If you're traveling in the U.K., Sherbert is an entirely different thing altogether. It’s an effervescent drink. So if you’re looking for something cool and creamy, full of protein and minerals, practice your pronunciation of Sherbet!

left to right: Grandma Baker, Joy, Jennifer, Mom Carnes, Jackie, Julie

My dad would drive us cross country from California to Wisconsin, Missouri, and Indiana to visit my mom’s family. When we were little it seemed like we did this every summer. but I can’t be sure. Could have been every other year.

We had a Volkswagon bus. It was blue. Something like this.