PURPOSE: To provide a liquid sherbet base containing a sugar, a polysaccharide- type stabilizer, gelatin, edible oil and fat and water as essential components and capable of easily giving a sherbet having desired taste and flavor without necessitating the stirring operation in freezing stage.

CONSTITUTION: The objective liquid sherbet base contains, as essential components, (A) 35-65wt.% of sugars, (B) 0.05-2wt.% of a polysaccharide-based stabilizer, (C) 0.5-5wt.% of gelatin, (D) 0.5-10wt.% of edible oil and fat, (E) 0.05-3wt.% of an emulsifier and (F) 15-60wt.% of water based on 100wt.% of the total amount of the sherbet base. A sherbet can be prepared without using stirring operation simply by mixing the liquid sherbet base with a tasty component such as fruit juice and a taste-promoting component such as air, flavoring agent and alcoholic drink and freezing the mixture.