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Lemon Sorbet – Italian Cook Laura Vitale

Lemon Sorbet – Italian Cook Laura Vitale

Sorbet /sɔrˈbeɪ/ is a frozen dessert made from sweetened water with flavoring (typically fruit juice or fruit purée, wine, and/or liqueur, and very rarely Honey).

Sorbet is often confused with Italian ice and often taken to be the same as sherbet.

Sorbets/sherbets may also contain alcohol, which lowers the freezing temperature, resulting in softer texture. In the UK and Australia, sherbet refers to a fizzy powder type of sweet.

Whereas ice cream is based on dairy products with air copiously whipped in, sorbet has neither, which makes for a dense and extremely flavorful product. Sorbet is served as a non-fat or low-fat alternative to ice cream.

In Italy, a similar though crunchier textured dish called granita is made. As the liquid in granita freezes it forms noticeably large-size crystals, which are left unstirred. 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. (Larousse Gastronomique)

Givré (French for “frosted”) is the term for a sorbet served in a frozen coconut shell or fruit peel, such as a lemon peel.

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