Pronounced as "sorbay" sorbet is a frozen French dessert that is simply created from fresh fruit, fruit juices, sugar and water.  Sorbet has a strong and very refreshing taste with a very soft grainy texture.  Sorbet is a delicious blend of frozen pureed fruits and is presented as a dish similar to ice-cream except that sorbet is healthier than ice-cream and other high fat frozen desserts as it's fat free, milk free and even egg free.  Sorbet became popular around the 1800's and early 20th century when it was served between meals as a palate cleanser and mouth refresher otherwise know as an 'intermezzo' which literally means "in between".  Sorbet can still be served in this fashion but generally it is enjoyed as a dish by its own right. If you have never tried sorbet, then I recommend that you do, as it is exceedingly refreshing.  Ice-cream is nice but it collects air whilst its whipped, sorbet has almost no air mixed in and this makes it denser and results in a very strong, and sharply flavored fruit ice dish. Sorbet is quite simple to make as it only requires the mixing of pureed fruit and water with sugar (light syrup)  lemon juice is also added as it enhances the flavor, the whole mixture is then frozen in stages until its consistency is that of ice-cream. Here is the recipe and method for making strawberry sorbet to serve 4 10 minutes to make but several hours to chill and freeze** 160 ml water or rosewater 140 grams white caster sugar 2 tablepoons of lemon juice 2 lb fresh strawberries Pour the water and sugar into a saucepan and stir over a low heat until the sugar has dissolved into a thin syrup consistency. Bring to the boil for 1 minute and remove from the heat.  Pour into a basin or bowl, put to one side to cool for a while and then place in the fridge to extra cool for  an hour. Place the strawberries and lemon juice into a food processor and pulverise  into a smooth puree, then place into a large bowl and place into the fridge until it is chilled throughout. Once the water mixture and pureed fruit is chilled, fold them both together carefully.  Place the blended mixture into a stainless steel pan (steel helps to freeze quicker) cover with plastic "cling-film" wrap and place into the **freezer. When after 4 hours the sorbet is frozen solid, let it stand at room temperature until it partially thaws and then place into the food processor and pulverise until the mixture is smooth and the ice crystals have been smashed up, refreeze again to get it back to a semi-frozen consistency then it may be served. Sorbet can of course be made from any fruit at all including but not limited to mango, watermelon, grapefruit, raspberry, lemon, lime, orange, blueberry, blackberry, pineapple, peach or kiwi fruit.   Whatever you like best, sorbet will bring out its fullest flavor. **An ice-cream maker can be used instead and is more convenient than than using your freezer.  An ice-cream maker just prevents the ice crystals from forming whilst the mixture gets cold. A measure of alcohol can also be added when you puree the fruit, alcohol makes the sorbet a bit smoother and of course also adds to the overall flavor.  Cointreau, Vodka, Southern Comfort, Cognac, Grand-Marnier and Brandy being the most favorite but of course any alcohol can be added to your preference. Rosewater will enhance the flavor of the strawberries adding that je ne sais quoi to your sorbet dish.  Rosewater is sold in bottles and is available online, at gourmet stores and in selected food stores. Sorbet can often be confused with 'water ice' or 'Italian ice'  it is also confused with 'sherbet' as sorbet is French for sherbet, but sorbet is totally different. Sorbet is often titled as "sorbetto" in a restaurant's al a carté (menu) and of course sorbet is also available from your local store if you don't wish to make it yourself, its sold in regular ice-cream carton size tubs, just store in your freezer until you wish to serve it.  Enjoy your sorbet !

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