Sorbet

Sorbet(/ˈsɔːrbeɪ,ˈsɔːrbət/,USalso/sɔːrˈbeɪ/)is afrozen dessertmade using ice combined with fruit juice, fruitpurée, or other ingredients, such as wine, liqueur, or honey.
Sorbet does not contain dairy products.Sherbetis similar to sorbet, but contains dairy.
The wordsorbetentered English from French, derived from Italiansorbetto, which in turn came from theOttoman Turkishor Iraniansharbat, originally referring to a type of beverage.The wordsharbatis derived from the Arabic verbshariba, which means "to drink".
Sherbetin Europe still refers to a type of flavored drink, while North Americansherbetis similar to sorbet.August Escoffierdescribes sorbet as "very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach; preparing it to properly receive the roast. They are appetizers and help to aid digestion".Sorbet is sometimes referred to as "water ice".
It is believed that sorbets originated in ancient Persia as far back as 550–530 BC.There are a number of legendary origin myths, unsupported by any known evidence, that attribute the origins of sorbet to historical figures like the Roman EmperorNero,Marco Polo, and the Italian duchessCatherine de' Medici.
Romans did not add ice to their drinks because easily accessible ice along the lower slopes of mountains was not sanitary for use in food preparation.Iced drinks were believed to cause convulsions,colicand a host of other ailments.Hippocrateswas known to have criticized chilled drinks for causing "fluxes of the stomach", whileSenecalambasted the extravagant costs associated with iced desserts.Despite this, ice and snow were prized ingredients in ancient cuisines includingJapanese,Chinese,GreekandRomancuisines.
The first Western mention ofsherbetis an Italian reference to something thatTurksdrink.The wordsherbetentered the Italian language assorbetto, which later becamesorbetin French.August Escoffierdescribes sorbet as "very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach; preparing it to properly receive the roast. They are appetizers and help to aid digestion".He recommends that they register 15° on thesaccharometerand be of drinkable consistency.
The first recipe inFrenchfor flavored ices appears in 1674, inNicholas Lemery'sRecueil de curiositéz rares et nouvelles de plus admirables effets de la nature.Recipes forsorbettisaw publication in the 1694 edition of Antonio Latini'sLo Scalco alla Moderna(The Modern Steward).Recipes for flavored ices begin to appear in François Massialot'sNouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition. Massialot's recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the fine consistency of sugar and snow.When Europeans figured out how tofreeze sherbetthey began makingsorbettoby adding fruit juices and flavorings to a frozensimple syrupbase. In the US, sherbet generally meant an ice milk, but recipes from earlysoda fountainmanuals included ingredients such as gelatin, beaten egg whites, cream, or milk.
Likegranitasand other ices, sorbet can be made without an ice cream maker. Alcohol, honey or corn syrup can be added to lower the freezing point and make softer sorbets.
Sorbet is usually made with fresh fruit and simple syrup, but other types of preparations exist. Tart sorbets are served aspalate cleansersbetween savory courses of a meal.Mulled winesorbet can be made with red wine, orange, lemons, mulling spices,ruby port, and egg whites. Muscat sorbet is made withdessert wine, lemon juice, and egg whites.Coconutsorbets isshaved iceand a combination of coconut water, coconut milk, coconut cream, coconut flakes andmuscovado.
Givré (French for "frosted") is the term for a sorbet served in a frozencoconutshell or hollowed-out fruit, such as a lemon.Agraz is a type of sorbet with an acidic flavor attributed byLarousse Gastronomiqueto theMaghrebregion of North Africa. It is made fromalmonds,verjuice, and sugar.