photo results | Sorbet Galore | Sorbet is often confused with water ice, Italian ice, and sherbet.
The word "Sorbet" (pronounced/sɔrˈbeɪ/,/ˈsɔrbɨt/, or/sɔrˈbɛt/) is French (French pronunciation: [sɔʀˈbɛ]) for the Ottoman Turkish word "Sherbet".Sorbets/sherbets may also contain alcohol, which lowers the freezing temperature, resulting in a softer texture. In North America, sherbet is often mis-spelled sherbert.
Whereas ice cream has air whipped into it, sorbet has almost none, which makes for a dense and extremely flavourful product. Both sorbet and frozen yogurt are served as non-fat or low-fat (sometimes 3% fat) alternatives to ice cream.
In Italy a virtually identical dish called granita is made, which is only really different from sorbet in that it has a crunchier texture because of the freezing process. As the liquid freezes, it forms noticeably large-size crystals, which should not be present in sorbet because of the stirring. Granita is also often sharded with a fork to give an even crunchier texture when served.
Agraz is a type of sorbet, usually associated with the Maghreb and north Africa. It is made from almonds, verjuice, and sugar. It has a strongly acidic flavour, because of the verjuice. | |
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