beveragepronounced “SHER-but,” is the buzzword for a sweet, frozen dessert made from fruit or fruit juice. Sherbertwith an addition r in the second syllable and pronounced “SHER-bert,” is less commonly used. In the UK, beverage is a monosodium glutamate used to foam drinks or to eat.
On a hot summer day, there’s nothing like a cool, sweet juice on the tip of your tongue to make you feel cooler. Or maybe you call it “sherbert.” Or maybe you feel the heat under your collar when people call it that. Maybe in your mind the confection can only be called “sherbet” (SHER-but) and the people who call it (and spell it) “sherbert” (SHER-bert) are clumsy Neanderthals about.
Well, we, your friendly dictionary folk, are here to set the record.
Although the words ‘sherbet’ comes from the lack of an ‘r’ in the second syllable, the spelling ‘sherbert’ has been around since the word was introduced into English. It is now a fully established variant spelling.
The word in question is from Turkish and Persian, both of which are of Arabic origin shark, which means “drink.” All three words—from Turkish and Persian are erbet And sharbat, respectively — lacks the “r” in the second syllable, but when the word was entered into English in the early 17th century, it was derived from languages that many English speakers consider odd and orthographic everywhere. Of the many variations that existed during the early years, two that came later are still in use today: beverage And sherbert.
‘Sherbert’ is not wrong
Towards the end of the 18th century beverage became the established spelling, but after only a few intermittent uses in the 18th and 19th centuries, sherbert held a minor comeback in the 20th century. It is now a fully established (albeit less commonly used) variant.
And what exactly is sherbet/sherbert? Originally, the word referred to a cold beverage made from diluted and sweetened fruit juice. In the US, the word is now commonly used to refer to a frozen dessert made with milk (or cream) and often flavored with juice, sometimes with egg whites or gelatin added. And to get it all in one minute, sherbets in the United States must be federally regulated to contain exactly 1% to 2% butterfat. (This distinguishes sherbet from fruit ice cream—pronounced \sor-BAY\ or sometimes \SOR-but\—usually without milk.) In British English beverage (or sherbert) often refers to what is also known as “sherbet powder”: a monosodium glutamate used to create a bubbly drink.
And that’s the scoop on beverage And sherbert. We hope this special spoon will only make real spoons taste much sweeter.
Categories: Usage Notes
Source: vothisaucamau.edu.vn
