Sorbets, according to Larousse Gastronomique "The World's Greatest Cookery Dictionary", "were the first iced desserts (ice cream did not appear until the 18th century)." Traditionally, they were served as a pre-course to the main course in a multi-coursed meal. Sorbets cleanse the palate. Today, they are often served as desserts. Light, usually non-fat, sorbets are the perfect dessert for someone watching their diets. Even though most recipes call for sugar or some other natural sweetener, artificial sweeteners can be substituted. Most of the recipes I found contain some type of alcohol. Fruit juices can be substituted for a non-alcoholic dessert. The main ingredient in any sorbet is fruit, although I did find some interesting recipes using fresh herbs. Most sorbets are made the same way:
- Make a syrup by boiling the crushed fruit and the sugar.
- Let cool.
- Stir in juice and/or liquor.
- Place in a tall, metal container and place in the freezer.
- Stir every 20 minutes.
The perfect sorbet is not frozen hard but has a finely, crushed ice texture.
