from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A frozen dessert similar to a frappé, usually made from fruit juice and having a mushy consistency.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Frozen fruit juice, sometimes mixed with egg whites, used as dessert or between courses of a meal.
from the GNU version of the Collaborative International Dictionary of English
- n. A kind of beverage; sherbet.
from The Century Dictionary and Cyclopedia
- n. Sherbet; also, water-ice of any kind; especially, a water-ice which is not very hard frozen, so that it remains semi-liquid; also, water-ice flavored with rum, kirschwasser, or the like, as distinguished from that made without spirit.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. an ice containing no milk but having a mushy consistency; usually made from fruit juice
This kind of preparation was first refined in 17th-century Italy, which gave us the term sorbet via sorbetto from the Arabic sharab, or “syrup”.
The sorbet is simple, with just three ingredients: pineapple, sugar and water.
The goal of most ice cream and sorbet is to have a smooth and creamy texture, which would be ruined by the presence of large ice crystals.
The color on the strawberry rhubarb sorbet is just perfect!
Hmm ... no idea what the real fruit smells like, but Ciao Bella's blood orange sorbet is out of this world ....
A more refined fruit juice or fruit puree frozen dessert with a fine texture is made with sugar syrup and is called sorbet, as in Plum Sorbet in Tulipes page 294.
The Weirs' book contains scores of seductive recipes, many of which, I smugly think, would have been wasted on my younger self in any case – Campari and orange, Earl Grey, tamarind – but, as the principle of the sorbet is the important thing, here I've decided to stick with the undisputed classic of the genre.
If you could face removing the stones from 50 tiny sloes rather you than me then a sorbet is another possibility.
If I'm going to have dessert, I have sorbet, which is often the lowest-calorie option.
As a confirmed chocolate ice cream lover, I have to admit the sorbet is my new favorite.
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