If you’re allergic to eggs or vegan, here’s your cheat sheet: Check for “egg yolks,” “egg whites,” “albumin,” or “lecithin” (which is often from eggs, but not always). Some brands sneak in eggs as a stabilizer, but it’s rare.
Most national brands like Breyers, Häagen-Dazs (their sherbet line), and store-brand versions are egg-free. But if you see “sherbet” from a farmer’s market or a boutique creamery, just flip the tub over and read. When in doubt, grab sorbet—it’s always egg-free and has zero dairy, so it’s basically a fruit popsicle in a cup.
Fun Fact: The Word “Sherbet” Comes From the Arabic Word “Sharbat”
That means “a drink”—which makes sense, because original sharbat was a sweet, cold fruit syrup. Egg-free, obviously. The British turned it into a fizzy powder, and Americans said, “Let’s freeze it!”
At no point did anyone say, “You know what this needs? Chicken.” And we thank them for that.
