I absolutely love it when I can educate my kids about food. My two teenage boys have never had sorbet, or sore bet as they first called it. That was the first lesson, how to say it correctly – it’s sore bay. The second lesson was what it is. I explained that sorbet is a palate cleanser and can be served before or after the main course. I like to serve it before. It’s essentially a fruit ice, in this case a lemon sorbet, served cold before a warm meal. The difference in temperature wakes up the taste buds allowing a more palatable experience when dining.
So you may be wondering about the difference between sorbet, sherbet, ice cream and Italian ice. How is it different? A few ways. First, sorbet is dairy-free and gluten-free. There are 3 ingredients, fruit, sugar and water. So, right there, because there’s no dairy makes a big difference from ice cream and sherbet. If you’ve ever had Italian ice you know it’s chunky with ice chips, sorbet is not. Sorbet is smooth and melts lusciously in your mouth. There are no artificial colors in sorbet, but there are in the syrups used in Italian ice. The textures of all I’ve mentioned are very different too.
But let’s get back to my lemon sorbet. It’s so easy to make, no ice cream maker necessary. Though some sorbets can be made in one. This lemon sorbet is cool and refreshing. I added lemon zest for an extra pop of flavor. While you can just enjoy it as a cool treat, I urge you to try it as a palate cleanser. You’ll see what I mean.
I should also mention that you can use other fruits. Those that can be juiced, like limes, oranges and grapefruits work best, in my opinion. Berries like strawberries, raspberries and blueberries must first be pureed then passed through a sieve to remove the seeds and thick skins.
Shared at Weekend Potluck
Friday #FarmersMarketWeek Recipes
- Bourbon Roasted Cherry Ice Cream by The Redhead Baker
- Broccoli Salad by Palatable Pastime
- Brown Butter-Braised Salmon by Culinary Adventures with Camilla
- Charlotte de Chou et de Pommes de Terre by A Day in the Life on the Farm
- Homemade Mint Ginger Lemonad by Everyday Eileen
- Green Beans with Bacon by Simple and Savory
- Grilled Eggplant Parmesan Stacks by Jolene’s Recipe Journal
- Lemon Sorbet by Family Around the Table
- Old Bay Corn by Cookaholic Wife
- Panzanella Salad by Caroline’s Cooking
- Peach Rose Sangria by Books n’ Cooks
- Roasted Peach Lemonade by Kate’s Recipe Box
- Satay Beef Noodle Bowl by A Kitchen Hoor’s Adventures
- Strawberry Olive Oil Cake by The Baking Fairy
- Summer Corn Salad by Cooking With Carlee
- Summer Veggie and Shrimp Quesadilla by The Freshman Cook
- Watermelon Basil Feta Salad by House of Nash Eats