Food plays an important part in our lives. After all we are what we eat as the nutrients of what we consume are broken into their simplest form by the chemicals released by the body to be absorbed into the blood and provide food and energy to the cells. As the summers approach one often feels lethargic and dehydrated. It is then that the demand for the desserts and cold beverages goes up. People look forward to eating ice creams and sorbets to cool down their bodies. Fun under the sun in the summers is never complete without licking the yumminess off sorbets and sherbets.
This article highlights how ice creams, sherbets and sorbets are different from one another for the sake of awareness. When it comes to sorbets and sherbets, the latter contains some form of fat like milk etc. sherbets are more like ice cream. But sorbets contain only sugar added to the main ingredients, as you can see here in this piece. Some people are of the view that sorbets can only be made from fruits. This however is not true as ingredients like chocolate are used to make luscious sorbets using champagne and sugar.
Sometimes because of the texture of the sorbets they are also called granitas or Italian ice. In fact they are very similar to flavored ice. Some believe that these were the earliest form of ice desserts which were introduced to the world by the Asians. The techniques was soon picked on by the Middle Eastern traders who visited the continent often. From Middle East this form of ice dessert was taken on by the Italians. The sorbets are more flaky and grainy unlike the sherbets which tend to have a creamier texture and taste due to the dairy fats added. How smooth a sorbet will turn out depends on how sugar will transform the texture of the main ingredient used. Its smoothness can also be affected by;
- The amount of alcohol used
- The amount of water used
- The amount of sugar used etc.
Light ice creams are made in multiple ways in the current times. But these again make use of milk and in some cases gelatin as well. However today, milk is whipped till it forms fat globules which are then used for making commercial ice cream. The light ice creams may include less amount of sugar or substitute for sugar to provide a sugar free option to the consumers.