Sorbet

Lore & Background

Sorbet is believed to have originated in ancient Persia as far back as 550–530 BC. There are a number of myths, unsupported by any known evidence, that attribute its origins to historical figures like the Roman Emperor Nero, Marco Polo, and Catherine de' Medici. Romans did not add ice to their drinks because easily accessible ice along the lower slopes of mountains was not sanitary, and iced drinks were thought to cause convulsions, colic, and other ailments. Despite this, ice and snow were prized ingredients in ancient cuisines including Japanese, Chinese, and Greek cuisines.

The first Western mention of sherbet is an Italian reference to something that Turks drink. The word sherbet entered Italian as sorbetto, which later became sorbet in French. August Escoffier describes sorbet as 'very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach; preparing it to properly receive the roast. They are appetizers and help to aid digestion.' The first recipe in French for flavored ices appears in 1674, in Nicholas Lemery's Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature. Recipes for sorbetti saw publication in the 1694 Italian edition of Antonio Latini's Lo Scalco alla Moderna.

In France, fruit sorbets must compose of 25% fruit, unless the fruit is savory or acidic, in which case the requirement is 15%. Sorbet can be made without an ice cream maker, and alcohol, honey, or corn syrup can be added to lower the freezing point and make softer sorbets. Tart sorbets are served as palate cleansers between savory courses. Givré is the term for a sorbet served in a frozen coconut shell or hollowed-out fruit, such as a lemon. Agraz is a type of sorbet with an acidic flavor attributed to the Maghreb region of North Africa, made from almonds, verjuice, and sugar.

Reader's Guide

Sorbet holds significance as a frozen dessert with ancient roots, believed to date back to Persia around 550–530 BC. Its evolution from a Persian beverage (sharbat) to Italian sorbetto and French sorbet illustrates a cross-cultural culinary journey. The dessert is notable for its simplicity—ice combined with fruit juice, purée, wine, liqueur, or honey—and its role as a palate cleanser between courses, as described by August Escoffier. In France, legal definitions require fruit sorbets to contain 25% fruit (or 15% for savory or acidic fruits), underscoring its regulated identity. Sorbet's legacy includes its distinction from sherbet, which in North America includes dairy, and its preparation methods that can be done without an ice cream maker. The dessert's history is marked by myths unsupported by evidence, such as attributions to Nero, Marco Polo, and Catherine de' Medici, while its actual origins remain in ancient Persia. Sorbet continues to be enjoyed worldwide, with variations like givré (served in frozen fruit shells) and agraz (a North African almond-based version).

Did You Know?

• Sorbet is believed to have originated in ancient Persia as far back as 550–530 BC.
• The word sorbet entered English from French, derived from Italian sorbetto, which came from the Persian sharbat, a beverage.
• In France, fruit sorbets must contain 25% fruit, or 15% if the fruit is savory or acidic.
• August Escoffier described sorbet as 'very light and barely-congealed ices, served after the Entrées.'