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Rhubarb Sorbet

Rhubarb Sorbet
© Paula Trites

Sorbet is a semi-frozen, dairy-free ice water dish with a smooth texture.

It can be served as a dessert or as a small dish to freshen people's taste buds between courses.

It is made from a sugar syrup flavoured with either fruit purée or fruit juice. It may be sweetened with finely granulated or powdered sugar.

Sorbet is made in the same kind of machine as ice cream is. The machine both adds air, and freezes the mixture. Then, it is frozen.

If served as a dessert, Sorbet is often served with cookies or wafers, or garnished with fruit, mint leaves, etc.

Language Notes

The Italian name, "sorbetto", comes from the Italian verb "Sorbire", meaning "to sip." The "etto" suffix in Italian is a diminuitive one, so, a "little drink"

See also:

Ice Cream

Agnes Bertha Marshall; Alaska Florida; Baked Alaska; Banana Split Day; Banana Split; Butter Brickle Ice Cream; Eskimo Pies; Frozen Custard; Fürst-Pückler-Eis; Granita; Hokey Pokey Ice Cream; Ice Cream Cones; Ice Cream Float; Ice Cream Forks; Ice Cream Freezer Patent Day; Ice Cream Scoops; Ice Cream Soda; Ice Cream; Ice Milk; Maras Ice Cream; Orange à la Norvegienne; Paletas; Sherbet; Soft Ice Cream; Sorbet; Spumoni; Tortoni; Vanilla Ice Cream

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Also called:

Sorbetto (Italian); Sorbete (Spanish)


Oulton, Randal. "Sorbet." CooksInfo.com. Published 27 June 2004; revised 19 December 2009. Web. Accessed 03/23/2018. <http://www.cooksinfo.com/sorbet>.

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