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You are here: Home / Dairy / Milk / Cream / Ice Cream / Sorbet

Sorbet

This page first published: Jun 27, 2004 · Updated: Jun 23, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Rhubarb SorbetRhubarb 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”

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