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 herbet
has a long history and in ancient times was a non
alcoholic sweetened fruit drink sold in the Middle East by street vendors during
the summer months. Over time 'Sherbet' (known as 'sharâb'),
changed and alcohol was added to it so a new name 'sharbât'
was given to the original non alcoholic fruit drink. By the 16th
century the 'sharbât'
had made its way to Europe where it became very popular. But different
countries called it different names; in Italy the fruit
drink was called 'sorbetto' (from the verb 'sorboire' meaning 'to sip'), in France
it was called 'sorbet', in Spain it was called 'sorbete' and the English called it
'sherbet'. It evolved even further with the advent of making artificial ice,
when sorbets/sherbets were sometimes frozen and were either served as a drink or
eaten with a spoon.
If that wasn't confusing enough, we look to America at the turn of the 19th century,
where the word 'sherbet' and 'sorbet' were (and still are in some places) used
interchangeably. But there are, in fact, differences between the two.
'Sorbets' come closest to the original Middle Eastern drink as they are made using fresh fruit
(juices/purees), sugar, water and sometimes lemon/lime juice. 'Sherbets', on the other hand,
also contain fruit juice or puree, sugar, and water but milk and/or cream, and sometimes
even eggs, are added to give them a smooth and rich
consistency somewhere between an ice cream and a sorbet.
This Lemon Sherbet
has a tangy lemon flavor and creamy texture which comes from using equal amounts
of
lemon juice, heavy whipping cream, and milk. When making this sherbet keep
in mind that the tartness of the lemons can vary so you may have to adjust the
amount of sugar. Be sure to taste the sherbet before you freeze it,
and if necessary, add a little more sugar. This Lemon Sherbet is excellent when
served as a palate cleanser between courses or it makes a lovely dessert. Serve
alone or with fresh fruit.
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