Your Sorbet Dessert

Most restaurants serve some type of sweet treat to end a meal

. Some also serve this same treat as a palate cleaner between courses. Most often the dessert that is served is the Italian dish called sorbet, which is often confused with Italian ice in the United States.

The root word for sorbet comes from the Italian word "sorbere" and the modern word "sorbine" which means to eat and drink simultaneously. It also comes from the root "sorbetto," which means mixing solid and liquids together. Thought it is thought to have been invented in the Persian empire, it is best known for its Italian roots.

There are many different legends about how sorbet came to the new world. One of them is that it was brought from China from the world explorer, Marco Polo. Others believe that Emperor Nero of Rome invented it when his runners along the famous Appian Way brought snow over the mountains to his banquet hall where his servants then mixed it with honey and wine. This created a light and tasty dessert for his parties. It later came to France by Catherine de'Medici when she left to marry the Duke of Orleans and it was soon served in Paris, later to be served in London and all the rest of the European world.

True sorbet is a frozen Italian dessert that is made from water sweetened with fruit then flavored with various flavors of wine or liquor, because of this it does not need to be as cold to freeze, which results in it being softer than ice cream when served. While ice cream is whipped dairy products, sorbet is not, which makes a soft thick dessert full of flavor. Because it is not a true dairy product, it is a great alternative for those who may be desiring to eat less calories or may have a dairy allergy or an intolerance to dairy products.

Americans typically it confused with sherbet when referring to a fruit flavored dessert. Both have a butterfat under 2%, while ice cream has much more at 10%. Anything that falls in between is just considered a "frozen dairy dessert."

Unlike other countries, the dessert name is not regulated in the United States so it is often used to refer to other non-dairy products. This results in it being interchanged with italian ice. Thankfully the dessert manufacturers know exactly what it is.

by: Andrew Stratton

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