Sorbet History
How it all started...
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. Nero, the Roman Emperor, during the first century A.D. positioned runners along the Appian Way. They passed buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine.
Asian culture also has a place in history for the first frozen desserts. At the end of the 13th 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 to cleanse the palate between courses.
Today sorbet can mark the end of a meal as something special with just the right hint of culinary glamour. It has become known as a healthier frozen desert that can be enjoyed anytime. Sorbet seems to have an unlimited flavor roster. Savory sorbets such as celery, gazpacho, olive oil, garlic, and other non-traditional ingredients have become more common.
Sherbet
The origins of sherbet can be traced to a popular Middle Eastern drink (charbet ) made of sweetened fruit juice and water. Today the term sherbet commonly refers to a frozen mixture of sweetened fruit juice (or other liquid such as wine) and water. It also contains milk. Sherbet is lighter than ice-cream but richer than an ice.
Granita
Granita is similar to sorbet. The difference is in the freezing method. Sorbet is made in a freezing machine. Granita is placed in a freezer, and as is begins to freeze, it is stirred by hand intermittingly. As the liquid freezes, it forms noticeably large-size crystals. Granita is also often sharded with a fork to give an even coarser texture when served.
Water Ices or Italian Ices
Water ices or Italian ices are usually lower in total solids resulting in higher water content. They are made in a freezing machine and served at a slightly higher temperature. The texture is somewhere between sorbet and granita.
Snow Cones and Shaved Ices
Snow cones and shaved ice are served in a paper cone filled with crushed and ice topped with a flavored syrup.
A snowball is soft shaved ice mixed with flavored syrup served in a styrofoam cup. The quality of the ice is important. It should be like soft fresh snow. If it is the right consistency it will mix with the flavoring and be like an icy drink.
In Hawaii, "shaved ice" is similar to snowballs, and is sold in cone-shaped paper cups. "Rainbow," a popular flavor, consists of three different colors of syrup chosen usually for their color rather than their taste compatibility. Commonly, a scoop of vanilla ice cream or sweetened azuki beans is first added to the bottom of the cup, and is capped with condensed milk.
The dessert ice kachang served in Malaysia and Singapore is another form of shaved ice. Ice kachang originally was served with red beans but now includes various fruits and other sweet toppings.
