1 1. Hors d’ oeuvres. 2. Potages. 3. Oeufs. 4. Farineux 5. Poisson 6. Entrée 7. Sorbet (BREAK BETWEEN THE MEAL) 8. Relevé 9. Rôti 10. Légumes 11. Entremets 12. Savoureux 13. Dessert 

SORBET

Sorbet is the seventh course of the french classical menu which acts as a break in the meal between Entrée & Relevé. It served as a "palate cleanser".It cleans the pallet so that one can enjoy all the meals.

 

SORBET• WHAT IS SORBET ?

 

DEFINATION OF SORBET

• A frozen dessert similar to a frappé, usually made from fruit juice and having a mushy consistency. The term is derived from the Turkish word for Sorbet, Sherbat.

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•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•

HOW IS IT SERVED

Sorbets are usually served in sundae dishes or in tall glasses with a parfait spoon, kept on the sideplate.

SOME CLASSICAL SORBETS

SORBET AUX FRUITS- Crushed ice drink with different fruit syrups  

SORBET AU CALVADOS- classic sorbet with calvados

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• SORBET AUX FRAISES- strawberry syrup with a swirl of cream

• GINGER SORBET- crushed ice drink with ginger

Mango puree can be found frozen and canned in ethnic markets. It usually has some sugar added, so you may need to use less corn syrup and add some water. Frozen mango can be processed with a little water to get an acceptable puree, but it probably won't be as intense and sweet as very ripe fresh mangos or the puree

Hibiscus-Mint Sorbet

            

•Hibiscus flowers -- sold either as whole flowers or cut -- make a beautiful deep magenta sorbet. It takes less time to steep cut flowers. Sudanese hibiscus, which has a nice fruity flavor and bright deep rose color.

 

Watermelon, Cinnamon & Star Anise Sorbet

• This light pink sorbet has a mild watermelon flavor with definite cinnamon notes. Decrease the syrup by half for a nice granita.

•This light pink sorbet has a mild watermelon flavor with definite cinnamon notes. Decrease the syrup by half for a nice granita.

 

SOME MORE TYPES OF SORBET

• ROASTED RED PEPPER SORBET

• LEMON SORBET

• Blackberry Sorbet

• Plum Cardamom Sorbet

• Strawberry Balsamic Sorbet

• Cantaloupe Anisette Sorbet

RUSSIAN SOBRAINE BLACK CIGARS ARE A PART OF THE SORBET COURSE.