Concept in Definition ABC

In the world of gastronomy, the sorbet occupies an interesting place as an easy dessert to make but also delicious and with a lot of flavor. Sorbet could be described as a frozen dessert made from Water, some fruit and sugar. Unlike what happens with ice cream traditional, the sorbet does not contain milk or eggs or any other fatty element that can be derived from milk, for example cream or dulce de leche. Therefore your texture and its flavor are different: the sorbet is lighter not only in its consistency but also in its composition caloric. In addition, the sorbet is also more refreshing, ideal for high seasons temperature.

Sorbet, like ice cream, can be made in many different flavors. To do this, you can use almost any fruit, even combine them to obtain a more complex flavor. Sorbet is a combination of your chosen fruit plus water or ice and sugar. These ingredients are frozen and when serving they are usually chopped or ground so that the dessert is like a granita. In some cases, fruit juices can also be added. Other drinks such as wine, spirits or other alcoholic beverages can also be added to make the dessert have a stronger flavor. Although it is not common, dried fruits can also be added but are not considered to go well with the

sensation Refreshing dessert.

I know esteem that the history of sorbet is very old, even older than that of ice cream. This has to do with the fact that for civilizations prior to the existence of methods refrigerants and freezers such as the refrigerator or freezer resorted to snow as the main freezing. Hence, the mixture of some fruit element with ice or snow gave the birth of what we know today as a sorbet and that would then give the creation of ice cream by adding elements such as milk, cream and others.

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