It is surprising for most people to learn that the modern trend toward lighter and healthier sorbet as a frozen dessert alternative actually has a history that pre-dates ice cream by a thousand years. It was Nero the Roman Emperor, who, during the first century A.D. 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. The Asian culture also has a place in history for the first frozen desserts. At the end of the thirteenth century,Marco Polo returned from the Far East with recipes of concoctions made from snow, juice and fruit pulp. Frozen desserts are believed to have been brought to France in 1533 by Catherine de Medici when she left Italy to marry the Duke of Orleans, who later became Henry 2nd. By the end of the 17th century, sorbet hit the streets of Paris and spread to England and the rest of Europe where they were enjoyed by commoners and courtiers alike. The French are responsible for the culinary tradition of using sorbet as palate cleaners. Sorbet can mark the end of a meal as something special with just the right hint of culinary glamour. Today sorbet has graduated to a fat free treat that can be enjoyed anytime, even right out of the container - Buon Appetitto!
There really is a Chef Lou! After
graduating from the Culinary Institute of America in 1970, I moved from
New York City to Metro Detroit, Michigan in the Midwestern United States.
Since 1978, I've been making the finest sorbet and ice cream using the best
quality ingredients. In 1984, we were included in Warner Books publication,
"The Very Best Ice Cream and Where to Find It." Our reputation
for quality and great taste earned us a commission to the King of Sweden.
Savino Michigan Cherry Sorbet was flown to Paris for France's 200 year independence
celebration. Savino has also graced the tables of two U.S. presidents.
