They faded in the later '70s and began a comeback as a health club beverage during the '90s. Chef Lou DeCillis of West Bloomfield, president and CEO of Savino Sorbet since 1978, recognizes the new popularity of smoothies and tells how to make them in your own kitchen. While many use yogurt or ice cream in smoothies and the addition of cracked ice, DeCillis has his own recipes. Use sparkling water, not crushed ice. Sorbet, he says, is essentially a water ice with high fruit content.
French sorbets have egg whites added.
They are distinguished from Italian ices, which use fruit flavorings on top of crushed ice. And use your imagination to whip up some great tastes, he says. DeCillis graduated from the Culinary Institute of America in 1970. He is a native New Yorker who moved here to begin his Savino Sorbet business. He said many ice cream shops need sophisticated high-speed blenders to make smoothies, but the way he makes them, any blender will work.