sorbet
[ sor-BAY ]
The French word for "
SHERBET," which Italians call sorbetto. Sorbet is sometimes distinguished from
SHERBET by the fact that it never contains milk. It's also often a softer consistency than
SHERBET. Savory or lightly sweetened sorbets are customarily served either as a palate refresher between courses or as dessert. They're sometimes also referred to as
ICEs or granitas (see
ICE) , though both of these mixtures are generally more granular in texture than a sorbet. See also
SHERBET.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
What's this?