Welcome to SherBeth's Sweet Shoppe
In a whirlwind of family nostalgia and culinary ambition, the birth of SherBeth’s Sweet Shoppe emerges as a testament to the whimsical fusion of childhood memories and adult dreams.
Anchored in the vibrant spirit of Southern California, where Thrifty’s Drug Store once served up scoops of joy for a mere quarter, Auntie Beth’s journey from ice cream connoisseur to sherbet sorceress is a tale spun with laughter and longing for the flavors of yesteryear.
Our Flavors
Please note, not all flavors listed below are currently available.
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Angel
Many of us had childhood is filled with peanut butter and jelly sandwiches, the classic PBJ. My favorite version is made with Knott’s Berry Farm® Boysenberry Jam, sadly no longer in mass production. That’s okay, though. I make my own boysenberry jam instead. So this is my homage to that classic sandwich. (And if you’re curious, the Angel in question is my cousin’s son… who called the PBJ flavor for himself.)
Ingredients:
boysenberry, sugar, water, heavy cream (heavy cream, skim milk, carrageenan), half and half (milk, cream), peanut butter (peanuts), lemon juice, kosher salt, vanilla extract (water, alcohol (35%), sugar, vanilla bean extractives)
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Blues
Grab a scoop of this and a scoop of Límon and you have one of the most famous fruit combos in existence. Or just enjoy a scoop of blueberry on its own. Pairs well with all berry flavors and Límon.
Ingredients:
blueberry, sugar, water, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, kosher salt
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Citron Vert
I love most citrus flavors. I adore lime. Tart and fresh, what’s not to like? Pairs well with Claireberry, Mandy’s Choice, Sweet Corn, and all citrus flavors.
Ingredients:
water, sugar, lime juice, heavy cream (heavy cream, skim milk, carrageenan), lime zest, kosher salt
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Claireberry
The perfect combination of sweet and tart—kind of like my niece—raspberries have always been an obvious choice for sherbet lovers everywhere. And they’re her favorite fruit. Pairs well with Límon, Lilikoi, and Walter’s Bliss.
Ingredients:
raspberry, sugar, water, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, kosher salt
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Frazier
My “oldest” best friend lives in Oregon. Not “oldest” as in age, but rather length of friendship. We met the first week of our freshman year in high school. We’ve been inseparable ever since. She and her family live in Oregon where the marionberry reigns supreme. It’s a variety of blackberry, and it’s delicious. Pairs well with all berry flavors, Citron Vert, and Límon.
Ingredients:
marionberry, sugar, water, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, kosher salt
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Frazier on Fire
A variation of the flavor named for my best friend. She and her husband and daughters lost their home in a Sonoma fire in 2017. We sat on the phone and cried together, many miles between us. On a visit to her new home in Oregon last year, she introduced me to Rose City Pepperheads® jellies. I instantly fell in love with their Marionberry Blast, a marionberry jelly spiked with habanero. Naturally, I had to try it as a sherbet. As my friend and I tinkered with the recipe on a recent visit, she said, “You should call it Frazier on Fire!” and doubled over laughing. It was the first time she’d cracked a joke about the loss they had suffered. The road to healing is long and arduous, how could I not? I even let her approve the flavor art to make sure there wasn’t a triggering aspect… just catharsis.
Ingredients:
marionberry, sugar, water, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, habanero pepper, kosher salt
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Fruit Salad
My version of the classic, rainbow sherbet. A medley of flavors, this contains blood orange, boysenberry, lemon, lime, orange, passion fruit or pineapple, raspberry, and strawberry. This is a bright, vibrant treat that sits light on the stomach, the perfect snack on a hot day.
Ingredients:
water, sugar, heavy cream (heavy cream, skim milk, carrageenan), orange juice, boysenberry, raspberry, strawberry, blood orange concentrate, strawberry juice, passion fruit or pineapple, lime juice, lemon juice, lime zest, lemon zest, orange zest, kosher salt
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G’s Special
While speaking to my marketing department (the littles) one day, my youngest niece suggested I try making grapefruit sherbet. I’ll be honest, I don’t like grapefruit. But I love that kid, so I made a batch. I relied on family to handle the taste testing and when I delivered it to her on the other side of the country, she declared it a success. Another niece recommends trying a scoop of grapefruit with a scoop of your favorite chocolate ice cream—clearly, she’s related to me. Pairs well with all citrus flavors and chocolate.
Ingredients:
grapefruit juice, sugar, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, kosher salt
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Hank
Similar to The Whip, but inspired by my nephew’s favorite delicacy at any Brazilian barbecue restaurant, caramelized pineapple. His favorite dish is a pineapple rolled in cinnamon and sugar and roasted on a spit. The pineapple’s juice combines with the sugar coating, caramelizing. He’s not crazy. Delish!
Ingredients:
pineapple, brown sugar, pineapple juice, heavy cream (heavy cream, skim milk, carrageenan), cinnamon, kosher salt
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Jules
This isn’t one of our usual flavors since Walter’s Bliss is a permanent fixture, but sometimes you just want to enjoy some blackberries. They’re one of my sister’s favorites in a bowl of cereal, so you might want to toss some granola in your bowl. Pairs well with Límon and Claireberry.
Ingredients:
blackberry, sugar, water, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, kosher salt
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Lilikoi
I first tasted passion fruit–lilikoi, in Hawaii–when a friend and I tied for best cakes in a class in culinary school. I prepped a cake using a key lime buttercream, he had a filling of passion fruit curd. I instantly fell in love. Turns out it, too, has citric acid. No wonder I love it! Pairs well with Claireberry, Walter’s Bliss, and all citrus flavors.
Ingredients:
water, sugar, passion fruit, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, kosher salt
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Límon
Another perennial sherbet, lemon is bright, tart, and oh-so light. Think frozen lemonade on a spoon. Pairs well with all berry flavors and all citrus flavors.
Ingredients:
water, sugar, lemon juice, heavy cream (heavy cream, skim milk, carrageenan), lemon zest, kosher salt
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Mandy’s Choice
My cousin married into the top strawberry farm in California, Harry’s Berries®. If you haven’t had them, you have no idea what you’re missing! Anywho… she ruined me for strawberries forever. I get no family discount, but I use their Gaviotas and Seascapes to craft my strawberry sherbet. You can thank me later. Pairs well with Límon and Citron Vert.
Ingredients:
strawberry, strawberry juice, sugar, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, kosher salt
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Mango a la California
I don’t like the taste of mangos, I don’t like the smell of mangos. But dry out that mango in thin slices and coat it with chili and lime juice and I’m a fan. Pairs well with a small scoop of Citron Vert and dusting of Tajin®.
Ingredients:
mango, sugar, heavy cream (heavy cream, skim milk, carrageenan), water, mango concentrate, lemon juice, kosher salt
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Naranja
Easily the second most popular version of sherbet on the commercial market, my orange is better. Think of the juiciest, sweetest orange you’ve ever eaten. Yup. Pair with Límon or The Whip.
Ingredients:
orange juice, sugar, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, orange zest, kosher salt
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Peach Cobbler
I take my peaches very seriously. There is nothing like a fresh, juicy peach—even if it is a hairy fruit. Peach pie, peach cobbler, peach ice cream… why not peach sherbet? You won’t believe there aren’t any spices in this, but we stop short of mixing cobbler bits in. Just peaches, thank you.
Ingredients:
peach, sugar, heavy cream (heavy cream, skim milk, carrageenan), water, peach concentrate, lemon juice, kosher salt
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Plumb Crazy
Plum wasn’t first on the experimental to-do list. It was, however, express-laned to the front of the line when some friends had a tree that delivered a bumper crop. One try was all it took. It tastes as rich as it looks!
Ingredients:
plum, sugar, water, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, kosher salt
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Salted Cantaloupe
Yes, salted cantaloupe. Stay with me. I love cantaloupe, but I won’t eat it without a saltshaker handy. Blame my southern roots. Cantaloupe makes a remarkably tasty sherbet, but toss a bit of salt in and it levels up. Way up.
Ingredients:
cantaloupe, sugar, water, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, lemon juice, kosher salt
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Salted Watermelon
Again, blame my southern roots. I can eat watermelon with or without salt. I love it both ways. I tried sherbet with and without. With won.
Ingredients:
watermelon, sugar, water, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, lemon juice, kosher salt
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Sunny’s Blood Orange
When my cousin heard about my plans, she claimed blood orange for herself and, therefore, it’s named after her. It’s a perk of owning the place. You can name stuff after whomever you choose. Pairs well with Naranja.
Ingredients:
blood orange concentrate, sugar, heavy cream (heavy cream, skim milk, carrageenan), water, lemon juice, kosher salt
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Sweet Corn
I know, I know. “That’s just weird,” you’re thinking. Not really. Creamed corn is a roux of butter and flour combined with cream, sugar, a dash of salt, and corn. Sweet corn sherbet is the same thing minus the butter and flour. That said, you’ll swear it has butter in it. Pairs well with Citron Vert and a dusting of Tajin®.
Ingredients:
corn juice, water, sugar, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, kosher salt
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Walter’s Bliss
If you’re familiar with the boysenberry, you’ve probably been to a certain theme park in Buena Park, California, you’re from Southern California, or you know someone from Southern California. They’re a thing, thanks to Rudolph Boysen and, later, another farmer, Walter Knott. This is an homage to my childhood and my favorite sherbet flavor. Pairs well with Límon, Lilikoi, The Whip, or Claireberry.
Ingredients:
boysenberry, sugar, water, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, kosher salt
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Whip
When I’m in a certain theme park or Hawaii, I must enjoy one particular treat created by the boffins at Dole… I adore pineapple and I adore that treat. This is my sendup to that fantastic frozen dessert. Pairs well with all berry flavors and Naranja.
Ingredients:
pineapple, sugar, pineapple juice, heavy cream (heavy cream, skim milk, carrageenan), lemon juice, kosher salt
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Compliments to the Chef
Being an auntie rocks!
I’m originally from Southern California where some of the best ice cream is found at Thrifty’s Drug Store. When I was a kid, you could get one scoop for a quarter, two for fifty cents, and three for seventy-five cents. The good ol’ days. I’d get either a scoop of chocolate with a scoop of mint ’n chip or a scoop of chocolate with a scoop of the most splendiferous rainbow sherbet you could hope for. Yes, chocolate and rainbow sherbet. Don’t knock it ’til you’ve tried it. But sherbet has always held a special place in my heart… where a part of me will always be eight years old.
I also grew up with homemade ice cream and as an adult, I had a hankering to try making sherbet. In May 2022, I decided to buckle down and do it. I made the “normal” flavors: lemon, lime, orange, and raspberry. And my life was changed.
If ice cream and sorbet got married and had a baby, its name would be Sherbet.
One more scoop, please!
I immediately started toying with other flavors, focusing on berry and citrus flavors as sweet-tart is what diehard sherbet enthusiasts love. My brother and his family were driving across the country that summer and I decided to surprise everyone with a homemade rainbow sherbet. Mine had eight flavors: lemon, lime, orange, blood orange, passion fruit, boysenberry, raspberry, and strawberry.
Every evening, we sat on the back porch, everyone enjoying a scoop of sherbet. It was an instant success. My nieces and nephew, affectionately dubbed “the littles,” started planning my future enterprise, SherBeth’s. They couldn’t help themselves, mashing up the word “sherbet” with Auntie Beth’s name. I filed all their ideas in the “Someday” folder and returned to work.
Fast forward two years to December 2023, the family was once again together in Colorado. My eight-year-old niece asked if I had any sherbet. At first I said no, then remembered I had some old sherbet in the freezer. I had the undivided attention of all humans under age thirteen. I had sherbet. My niece scraped off the freezer burn and we scrabbled together strange flavor combos so everyone could have a scoop. Adults, too. The littles proceeded to dream up a business plan for SherBeth’s—the name was now cemented. I once again filed it in the “Someday” folder and returned to work.
Until January 2024, when Divine intervention brought an end to my job in a reduction in force by my employer.
I should mention I attended culinary school from 2013 through 2015. Just for me. After years of (loving) badgering from family and friends, I decided to go for it.
And thus, SherBeth’s Sweet Shoppe was born. Finally.
Like I said, being an auntie rocks!
Contact SherBeth's
2902 West Colorado Avenue, Colorado Springs, Colorado 80904 • 719-645-4001