History of Sorbet
As one of the earliest frozen desserts, Sorbet represents one of the most important ice cream types in their long and varied history. Initially closely
connected with the availability of ice and expensive storage technologies, sorbet slowly became one of the most popular frozen deserts of the Renaissance
Europe and after that entire world. Created in the 1st century BC by Romans and Persian inventors, this summertime treat traveled slowly through centuries
retaining its recipe and name that to this day attracts millions of people.
Sorbet is a frozen desert that is made from sweetened water flavored by fruit, wine or liquor, frozen into ice and the scraped so that small ice shards can
be shaped into many shapes (usually simple scoops). Because of the potential presence of alcohol, sorbet can be frozen at lower temperatures, enabling it
to have softer texture without any air present in its structure.
History of sorbet starts with legendary Roman Emperor Nero, who during his life established complicated and expensive line of runners between Italian
cities and high mountains. With their efforts, Roman nobility and royalty had access to snow during all seasons of the year, solidifying ice cream as very
expensive, exclusive and fashionable meal. ON the other side of the word in Asia, Chinese inventors also experimented with ice based treats which were
eaten regular by their emperors.
After the fall of Roman Empire sorbet and milk based ice creams could be found in Europe only in Italy, whose trade connections with Asia and Middle East
brought it many wonders that were unheard off in the rest of their continent. Isolation of Ice cream in Italy came to the end after Catherine de' Medici
married Duke of Orleans (future King Henry II of France) in 1533. After that point, ice creams of all types started spreading across Europe, finally
starting being sold on the streets of Paris in 17th century.
For several centuries after that sorbet and other ice creams remained expensive because the difficulties with maintaining constant supply of ice. This
problem finally came to the end only in 1920s and 1930s when modern refrigeration techniques enabled ice cream makers to start organized and massive
industrial production of this summertime treat. From that point on, sorbet and other ice creams became much more popular, cheap, varied and available to
Today, sorbet is usually sold in restaurants as a desert, and as an ice cream alternative for people who are lactose intolerant.