Sorbet, a cleansing of the palette

Delicately flavored lemon sorbet is served in elegant restaurants as a way to cleanse your palate between courses. Shall we look at today's blog as a cleansing of the mental palette?

Where did sorbet originate from?

Did Marco Polo bring it back to Italy on the way back from his travels in China?

Did the Roman Emperor, Nero, invent it when he had servants bring buckets of ice from the Appian Way and mix it with honey and wine to serve to his guests?

We shall probably never know. But, we do know that good old Catherine de Medici brought the idea of sorbet with her when she came to France to marry King Henry II. Thank you, Catherine, if I may call you that.

There are as many kinds of sorbets as there are fruit. As I said above, a lightly perfumed lemon sorbet is excellent for cleansing your palette. A stronger lemon sort is often served here with a tich of lemon flavored vodka dribbled over the top for dessert, yum!

This mango sorbet with fresh tropical fruit looks pretty good!

Or how about this assortment of different fruit flavors?

Some boulengeries make these insane sorbet cakes!

My favorite (sorry, no photo) is when they do a "cake" of dozens of little balls of sorbet in a praline crunchy bowl you can eat! Ah, heaven!

Then, there is our girl, Martha, who does a mean sorbet cake or two.

So grab yourselves a sorbet machine and get going!!

Voila, gros bisous des fruits glacée et a demain!

Love, Charley