What is sorbet?
The sorbet is a cold gastronomic preparation, similar to an ice cream but with a more liquid consistency. Its traditional function is to SEPARATE meat-based dishes from fish-based ones. It is also defined as an interlude for its own sake, as long as it is contextualized in particularly sumptuous and elaborate meals.
The invention of the sorbet is attributable to Italian ingenuity, even if the technical-practical realization of the recipe took place in France (17th century AD). The etymology of the term is hypothetically linked to the "Arab-Byzantine cultural interweaving, but not enough information is available to delineate a" precise origin.
The sorbet has a semi-liquid consistency, difficult to drink both with a straw and with a spoon. It is "a partially frozen product but the grain of the ice is so fine that it is barely perceptible (an aspect that distinguishes it from both ice cream and slush). To achieve a similar result, some precautions that exploit two mechanisms of a chemical-physical nature are essential. : the osmotic potential of the starting liquid and the continuous mixing of the product during the cooling phase.
Types of sorbet
There are various recipes for sorbet, but the traditional formula remains the one based on lemon. Among the various ingredients (main and secondary), water, prosecco, yogurt, cream or cream, vodka, coffee, milk, mint, licorice and various types of fruit are used.
The most classic sorbet recipes are: lemon, grapefruit, orange, black cherry, watermelon, kiwi, raspberry and mixed fruit sorbet. The coffee one is an unpleasant attempt to combine the freshness of the sorbet with the taste of the drink; it is a popular product mainly in the summer season.
There are also alternative sorbet recipes, so to speak; the most interesting is certainly the Lemon and Elderberry Sorbet, but also the Non-Alcoholic Pineapple Sorbet (for the youngest) and the more elaborate Strawberry Sorbet. For more information I suggest you consult Alice's video recipes by clicking here.
Non-alcoholic pineapple sorbet
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Nutritional Characteristics
Given the heterogeneity of the many sorbet recipes, it should not be difficult to understand what discrepancies can be highlighted in a chemical analysis of the various formulas.
Not being able to analyze all the most commonly used recipes, I will take Alice's Very Fast Lemon Sorbet as an example (as it is more similar to those offered in the various restaurants and bars). It is a preparation that provides an average energy quantity, therefore low compared to an ice cream, but high compared to an "original" sorbet (which should contain very little sugar).
Energy is essentially supplied by sucrose, but there are also discrete portions of lipids (mainly saturated) and few proteins. The vitamin and saline profile is not excellent; moreover, we remind you that it is an alcoholic product, therefore not recommended for young people .
The sorbet represents a "low-calorie alternative to a dessert, but this does not mean that it should be considered a food for large consumption. The portion should not exceed 100-120ml / g and, given the content in simple sugars and ethyl alcohol, this is true. especially for people suffering from: obesity, hypertriglyceridemia, type 2 diabetes mellitus and hypertension (to be added to the other nutrients of the meal).
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