Why did sherbet never become a premium dessert the way ice cream, gelato, and sorbet did?
I've been wondering about this for a while.
Ice cream has countless high end brands. Gelato and sorbet have become mainstream.
But sherbet seems to have stayed stuck in the "rainbow sherbet from the grocery store" category.
To me, sherbet seems like it could be a nice middle ground -- it's lighter than ice cream, creamier than sorbet, but it doesn't seem to have evolved the way the others have.
Is there a reason for that? Do people just not like sherbet, or does it have an image problem because most of us associate it with inexpensive grocery store tubs?
I'm curious if there's something about sherbet itself that limits it, or if it's mostly a branding/perception issue.