Sorbet

What is Sorbet?

The sorbet is a cold gastronomic preparation, similar to an ice cream but with a more liquid consistency. Its traditional function is to SEPARATE the meat-based dishes from those based on fish. An intermezzo is also defined as an end in itself, provided it is contextualised in particularly sumptuous and elaborate meals.

The prevailing taste of sorbet is undoubtedly the sweet one. Compared to most sorbets on the market, the original one should be characterized by the presence of more acidulous and slightly alcoholic, and therefore fresh, aromas; however, its use is increasingly geared to replacing the classic "end of meal" range. The sorbet, however, is NOT (or has not been born) as a dessert and at the time of its discovery it played with excellence the role of thirst quenching drink.

The invention of the sorbet is attributable to Italian ingenuity, although the technical and practical realization of the recipe took place in France (XVII century AD). The etymology of the term is hypothetically linked to the Arab-Byzantine cultural network, but sufficient information is not available to outline a precise origin.

The sorbet has a semi-liquid consistency, difficult to drink both with a straw and with a spoon. It is a partially frozen product but the ice grain is so fine that it is barely perceptible (an aspect that distinguishes it from both ice cream and granita). In order to achieve a similar result, it is fundamental to use devices that use two chemical-physical mechanisms: the osmotic potential of the starting liquid and the continuous mixing of the product during the cooling phase.

Types of Sorbet

There are various recipes of sorbet, but the traditional formula is still lemon based. Among the various ingredients (main and secondary) we mainly use water, prosecco, yogurt, cream or cream, vodka, coffee, milk, mint, licorice and various types of fruit.

The most classic sorbet recipes are: lemon sorbet, grapefruit sorbet, orange sherbet, sour cherries, watermelon, kiwi, raspberry and mixed fruit. The coffee one is an unpleasant attempt to combine the freshness of the sorbet with the taste of the drink; it is a product widespread mainly in the summer season.

There are also alternative sorbet recipes; the most interesting is certainly the lemon and elderberry sorbet, but they also do not disappoint the non-alcoholic pineapple sorbet (for the younger ones) and the more elaborate strawberry sorbet. For more information I suggest you consult Alice's video recipes by clicking here.

Non-alcoholic pineapple sorbet

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Nutritional Features

Given the heterogeneity of the many sorbet recipes, it should not be difficult to understand which discrepancies can be highlighted by a chemical analysis of the various formulas.

Not being able to analyze all the recipes of greater use, I will take as an example the Sorbetto with Lemon of Super Fast (as more similar to those offered in the various restaurants and bars). It is a preparation that provides an average energy quantity, therefore low compared to an ice cream, but high compared to an "original" sorbet (which should contain very little sugar).

Energy is essentially supplied by sucrose, but there are also discrete portions of lipids (mainly saturated) and few proteins. The vitamin and salt profile is not excellent; furthermore, we remind you that it is an alcoholic product, therefore not recommended for younger people.

Sorbet is a low-calorie alternative to a dessert, but this does not mean that it should be considered a widely consumed food. The portion should not exceed 100-120ml / g, given the content in simple sugars and ethyl alcohol, this is especially true for people who suffer from: obesity, hypertriglyceridemia, type 2 diabetes mellitus and hypertension (to be added to the other nutrients of the meal ).