Sorbet

Sorbet, also known as sherbet, is a delightful frozen treat made from sugar-sweetened water blended with a variety of flavorings such as fruit juice, purée, wine, liqueur, or honey. The primary distinction between sorbet and sherbet is the presence of dairy: sorbets are typically dairy-free, whereas sherbets contain dairy.

Sorbet boasts a rich history, believed to have originated in ancient Persia. It is often romantically linked to historical figures like Nero, Marco Polo, and Catherine de' Medici, though these connections are more legendary than factual. Historically, people debated whether iced drinks were beneficial for health. The term "sherbet" derives from Italian and Turkish influences, eventually evolving into the French word "sorbet."

In the 17th century, England began importing sherbet powders from the Ottoman Empire. Concurrently, cafés in London and Paris started offering sorbet to their patrons. Various types of sorbet exist, such as agraz from North Africa, which has a tangy flavor from verjuice, and givré, a sorbet served in a frozen fruit peel.

Making sorbet at home without an ice cream maker is possible. Adding ingredients like alcohol, honey, or corn syrup can help adjust the freezing point and texture. Some intriguing variations include mulled wine sorbet, muscat sorbet, and tart sorbets that make excellent palate cleansers.

In terms of nomenclature, in Canada, sherbet refers to a frozen treat that may contain dairy, while sorbet is always dairy-free. In the U.S., commercially sold sherbet contains dairy, whereas sorbet does not. Early American recipes distinguished between water ices and sherbets, sometimes using water instead of milk in the latter. Traditional sherbets are made from a mixture of water, sugar, egg whites, and lemon juice.

So, whether you call it sorbet or sherbet, this frozen dessert is a refreshing and versatile treat with a fascinating history!