Sorbet is a refreshing fruity treat with roots in the ancient Middle East. As far back as antiquity, refreshing desserts based on fruit and ice were appreciated as they offered a pleasant relief in hot climates. The first known records of sorbet date back to the Persian Empire, where a simple but innovative mixture of crushed ice, freshly squeezed fruit juice and sugar was created. This early version of sorbet was valued for its ability to cool the body and refresh the spirit during the hot summer months.

Over time, the concept of sorbet spread to medieval Europe and then to France. In France, master pastry chefs took the idea and built on it, developing more sophisticated and complex recipes. During this period, sorbet began to be recognised as an elegant and refined sweet product that quickly gained popularity among the aristocracy and at court.

Today, sorbet is recognised as a light and refreshing dessert, distinguished from other sweet treats such as ice cream by its composition. The key ingredient of sorbet is fruit juice or puree, which is combined with sugar and water. Unlikeice cream, which often contains milk, cream and other fats, sorbet does not contain any dairy products. This lack of fat and dairy ingredients allows sorbet to stay light and airy while leaving a refreshing sensation in the mouth.

Sorbet is therefore perfect for hot summer days, as its freshness and simple flavours offer a pleasant and tasty escape from the heat. With a variety of flavours ranging from classic citrus such as lemon and orange to more exotic combinations such as mango and passion fruit, sorbet is a versatile dessert to suit all tastes and occasions.

Curious about the difference between summer desserts? Find out in this BAM article:

• Ice cream, sorbet or granita, which to choose?