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Dessert has always been my favorite part of a meal, but satisfying my sweet tooth became a problem when I developed an intolerance to dairy, gluten, and corn. I was feeling deprived until my husband, Shelly, and I discovered sorbet. Our first taste of this cool treat was in Los Angeles 20 years ago and we’ve been hooked ever since.
We order sorbet at restaurants whenever possible. Shelly has a passion for food and an innovative nature so he enjoys discovering new flavors and often tries to recreate them at home. Over the years, he has
improvised many a sorbet masterpiece — raspberry, mango, coconut, cran/apple, grapefruit and other frozen wonders.
Sorbet, sorbeto, frozen ice — whatever you choose to call it, it’s an
ideal and healthy alternative to ice cream. Colorful and versatile,
sorbets are packed with fruit and boast nutritional benefits along with
refreshing taste. The variety of flavors is endless, as are the choices of toppings.
This cool creation has a long history. Roman emperors sent runners up the mountains for ice to be combined with honey, fruit and wine as a frozen delight for their banquets. In 1275, Marco Polo reintroduced flavored ices to Italy after traveling in the Orient and tasting them there. Catherine de Medici brought the idea to France when she married Henry II. The French served it as a palate cleanser between courses at heavy, rich meals. From there, sorbets became popular throughout Europe and, today, this treat is enjoyed worldwide.
Here in America, sorbets are readily available in grocery stores and restaurants. But Shelly and I
think that the best tasting sorbets are the ones created at home. If you
haven’t tried making sorbet, this is the perfect season to give it a try.
This is an excerpt
from the Summer 2005 issue. Click
here to purchase the Summer 2005 issue and start
chilling. |
