|
Sorbet is a frozen dessert made from sweetened water with flavouring (typically fruit juice or fruit purée, wine, and/or liqueur, and very rarely honey). ==Classification and variants== Sorbet is often confused with Italian ice and often taken to be the same as sherbet. Sorbets/sherbets may also contain alcohol, which lowers the freezing temperature, resulting in softer texture. In the UK and Australia, ''sherbet'' refers to a fizzy powder type of sweet. Whereas ice cream is based on dairy products with air copiously whipped in, sorbet has neither, which makes for a dense and extremely flavorful product. Sorbet is served as a non-fat or low-fat alternative to ice cream. In Italy, a similar though crunchier textured dish called granita is made. As the liquid in granita freezes it forms noticeably large-size crystals, which are left unstirred. Granita is also often sharded with a fork to give an even crunchier texture when served. Agraz is a type of sorbet, usually associated with the Maghreb and north Africa. It is made from almonds, verjuice, and sugar. It has a strongly acidic flavour, because of the verjuice. (''Larousse Gastronomique'') Givré (French for "frosted") is the term for a sorbet served in a frozen coconut shell or fruit peel, such as a lemon peel. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「sorbet」の詳細全文を読む スポンサード リンク
|