sorbet

Sorbet
	Raspberry sorbet
Type	Frozen dessert
Main ingredients	Water, sugar, flavouring (fruit juice or purée, wine, or liquer, and very rarely Honey)
	Cookbook: Sorbet Media: Sorbet

WordNet

take up a liquid or a gas either by adsorption or by absorption (同)take_up
acid gritty-textured fruit (同)sorb apple

PrepTutorEJDIC

=sherbet

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/08/07 19:49:54」(JST)

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Strawberry sorbet

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).

Classification and variants

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.

Early history and folklore

The word "sorbet" is derived from the Arab word "Sharab" (alcohol).^[1] However, the root is present in such Indo-European languages as Greek and Persian for example.^[2] The English word "sherbet" entered English directly from the Turkish in the early 17th century.

Other folklore holds that Nero, the Roman Emperor, invented sorbet during the first century AD when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine.

Distinction from sherbet

American terminology

In the United States, sorbet and sherbet (where it is often pronounced /ˈʃɜrbərt/ and sometimes spelled sherbert) are different products. For Americans, sherbet typically designates a fruity flavored frozen dairy product with a butterfat content between 1% and 2%.^[3] Sorbet, on the other hand, is considered by Americans to be a fruity frozen product with no dairy content, similar to Italian ice.^{[citation needed]}

Sherbet in the United States must include dairy ingredients such as milk or cream to reach a milkfat content between 1% and 2%. Products with higher milkfat content of 10% or higher are defined as ice cream, while those between 2% and 10% milkfat are termed "frozen dairy dessert"; products with lower milkfat content and not using any milk or cream ingredients, and no egg ingredients other than the egg white, are defined as water ice.^[4] The use of the term sorbet is unregulated and is most commonly used with non-dairy, fruit juice Italian ice products.^[5] Although some people may interchange the terms "sorbet" and "sherbet", usual usage by Americans and the manufacturers of these products bears a clear distinction.^{[citation needed]}

British terminology

In British English the term "sherbet" refers to a fizzy powder used in confectionery, and not a frozen dessert. The frozen dessert known to Americans by that name is not commonly known in the UK.

English/French labeling

On sherbet packages that have both English and French labels, sherbet is translated to sorbet laitier which directly translates into English as dairy sorbet, differentiating the milk-containing sherbet from milk-less sorbet.

Central and Western Asia

A Central Asian Sherbet with nuts

In Central and Western Asia, sherbet is not an ice cream; rather, it has a solid state.^[6]

References

Notations

Lang, Jenifer Harvey, ed. (1988). "Agraz". Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. New York: Crown Publishers. ISBN 0517570327. OCLC 777810992.

Footnotes

^ sorbet @ CNRTL.fr (in French language). Also the New English Dictionary on Historical Principles entries for sorbet and sherbet sorbetto @ Etimo.it.
^ "Etimologia : sorbire". Etimo.it. 2007-02-08. Retrieved 2014-08-09.
^ "Requirements for Specific Standardized Frozen Desserts". Accessdata.fda.gov. 2013-04-01. Retrieved 2014-08-09.
^ http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=135
^ [1]^{[dead link]}
^ [2]^{[dead link]}

English Journal

Increasing food intake in nursing home residents: efficacy of the Sorbet Increases Salivation intervention.

Crogan NL1, Simha A2, Morgenstern C3.
Geriatric nursing (New York, N.Y.).Geriatr Nurs.2014 Sep-Oct;35(5):335-8. doi: 10.1016/j.gerinurse.2014.03.007. Epub 2014 May 1.
The purpose of this study was to test the effect of the Sorbet Increases Salivation (SIS) intervention on resident food intake and body weight. Using a pre- post design, thirty-nine nursing home residents received 2 ounces of lemon-lime sorbet prior to lunch and dinner meals for 6 weeks. As a compar
PMID 24792816

A sensitive and selective molecularly imprinted sensor combined with magnetic molecularly imprinted solid phase extraction for determination of dibutyl phthalate.

Zhang Z1, Luo L, Cai R, Chen H.
Biosensors & bioelectronics.Biosens Bioelectron.2013 Nov 15;49:367-73. doi: 10.1016/j.bios.2013.05.054. Epub 2013 Jun 6.
A highly sensitive and selective molecularly imprinted (MIP) sensor combined with magnetic molecularly imprinted solid phase extraction (MMISPE) was developed for the determination of dibutyl phthalate (DBP) in complex matrixes. The magnetic molecularly imprinted polymer (MMIP) was synthesized as so
PMID 23796536

Changes in the sensory characteristics of mango cultivars during the production of mango purée and sorbet.

Ledeker CN1, Chambers DH, Chambers E 4th, Adhikari K.
Journal of food science.J Food Sci.2012 Oct;77(10):S348-55. doi: 10.1111/j.1750-3841.2012.02882.x. Epub 2012 Aug 27.
The effects of processing on the flavor and texture properties of 4 mango cultivars available in the U.S. were studied. Descriptive panelists evaluated fresh mango, mango purée, and mango sorbet prepared from each cultivar. Purées were made by pulverizing mango flesh, passing it through a china ca
PMID 22924624

Japanese Journal

種々の経路における有機系収着剤ロータへの二重通風除湿 : 第2報 : ヒートポンプ使用時の除湿特性

堀部明彦,春木直人,宮内裕昭 [他],仁科裕貴
日本冷凍空調学会論文集 29(1), 131-140, 2012-03-31
NAID 10030574284

Fabrication of Eu:SrAl2O4-based glass ceramics using Frozen sorbet method

Nakanishi Takayuki,Katayama Yumiko,Ueda Jumpei [他],HONMA Tsuyoshi,TANABE Setsuhisa,KOMATSU Takayuki
Journal of the Ceramic Society of Japan 119(1391), 609-615, 2011
… The Frozen sorbet (FS) method is applied to the SrO–Al2O3–B2O3 system in order to fabricate glass ceramics consisting of Eu2+,Dy3+-doped SrAl2O4 phosphors, and their luminescent properties are examined. … The present study proposes that the Frozen sorbet method can be a useful technique for the design of new SrAl2O4-based phosphor composites which can be used under white light emitting diode (LED) excitation (∼460 nm). …
NAID 130000784440

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