Sorbet
Sorbet [ ˈzɔrˈbeː ], also [ ˈzɔrbɛt ], in the older form also sorbet or sherbet , is the name for an ice-cold drink or a half-frozen dish made from fruit juice , fruit puree and sugar. There are also sorbets that contain champagne or wine instead of fruit juice . The lemon sorbet is classic.
The mass is stirred several times during freezing to keep the sorbet supple.
Sour sorbets as a drink are often served as an intermediate course in a multi-course meal, as they stimulate digestion and reduce the feeling of satiety. As a semi-frozen food, they are a dessert . They also serve to neutralize the aisles.
history
The Arabic word شربة / šarba / 'drink' for a cold, non-alcoholic drink was introduced around the 16th century through the mediation of Persian (شربت / شربة, DMG šarbat ) and Turkish ( şerbet ) in European languages, in Italian as sorbetto , in French as sorbet . The form of preparation of the drink also comes from the Middle East . It was only served there on special festive occasions. In Turkey the sorbet was introduced at banquets as a small refreshment between several courses, but there and in Egypt it also became an everyday drink based on fruit syrup .
In France in the 17th century, sorbet was a drink made from water, sugar and lemon. It was not until the 19th century that it could also be used to describe a semi-frozen dessert, which mostly contained alcohol and was sipped more than eaten with a spoon.
In the German dictionary of the Brothers Grimm , sorbet is still enjoyed in 1905 as a “sweet, cooling drink in the Turkish and Persian style, consisting in its simplest form of an infusion of water on raisins, further prepared from lemon juice, sugar and ambergris, or in many other ways, also frozen “ , The authors (no longer the Brothers Grimm themselves ) quoting from the lexicon of Jablonski (1727), which was 178 years old at the time.
At the end of the 19th century, it was also referred to in an Austrian lexicon as semi-frozen food made from fruit with added wine, which was served in glasses before the main course. Well-known variants are woodruff sorbet made from water, wine, sugar, orange and lemon juice with woodruff and a yankee sorbet made from American style made from fruit syrup, water, wine and lemon.
literature
- Alan Davidson: Sherbet. In: The Oxford Companion to Food. 2nd edition, Oxford University Press, Oxford 2006, ISBN 0-192-80681-5 , p. 717.
Individual evidence
- ^ The digital Grimm :: The volumes of the ¹DWB. In: dwb.uni-trier.de. Retrieved August 25, 2016 .
- ^ Robert Habs / Leopold Rosner, Appetit-Lexikon, Badenweiler 1997 (reprint of the original edition Vienna 1894), Article Scherbet , p. 468
