Scarlett WCassis Sorbet
March 22nd 2007 13:52
Cassis Sorbet
About Sorbet
Sorbet is a frozen dessert made from iced fruit puree and other ingredients. The term “sherbet” is derived from the Turkish word for “sorbet”, serbat which in turn comes from Arabic.
Sorbet is a form of gelato that contains no milk, unlike ice cream. Sorbets may contain alcohol, which lowers the freezing temperature, resulting in a softer texture. Whereas ice cream has air whipped into it, sorbet has almost none, which makes for a dense and extremely flavourful product.
Sorbets are traditionally served between the starter course and main entrée (main course) in order to cleanse the palate. The French are responsible for this culinary tradition.
Folklore insists that Nero, the Roman Emperor, invented sorbet during the first century A.D. when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine. The Chinese have also made concoctions made from snow, juice, and fruit pulp for several thousand years.
Frozen desserts are believed to have been brought to France in 1533 by Catherine de Medici when she left Italy to marry Duke of Orleans, who later became Henry II of France. By the end of the 17th century, sorbet was served in the streets of Paris, and spread to England and the rest of Europe.
Sorbet is served as a non-fat (sometimes 3% fat) and vegan alternative to ice cream.
Agraz is a type of sorbet, usually associated with Spain, Iberia, the Maghreb, and North Africa. It is made from almonds, verjuice, and sugar. It has a strongly acidic flavour, because of the verjuice.
About Crème de Cassis
Crème de Cassis is a blood-red, sweet, blackcurrant-flavoured liqueur, and is an ingredient of Kir, and aperitif. The modern version of the drink first appeared in the Burgundy region in 1841, displacing “Ratafia de Cassis” from prior centuries. It is made from blackcurrants crushed into refined alcohol, with sugar subsequently added. While Crème de Cassis is a specialty of Burgundy it is made in other cities of France, as well as in Luxembourg and Quebec.
The quality of Crème de Cassis depends on the variety of fruit used as well as content of the berries and the fabrication process. With the label “Crème de Cassis de Dijon” one is guaranteed berries from the commune of Dijon. An Interprofessional Syndicate has tried since 1997 to obtain an “Appellation ďOrigine Contrôlée” for “Crème de Cassis de Bourgogne” which would guarantee both the origin and variety of fruit, as well as the number of berries in the recipe used in the manufacture.
Nearly 16 million litres of Crème de Cassis are produced annually, consumed mostly in France, but also exported.
INGREDIENTS
Makes 1½ quarts
1 X 33-oz jar black currants in heavy syrup
3 tablespoons sugar
3 tablespoons crème de cassis
1. Drain currants and pour syrup into a saucepan.
2. Add sugar, bring mixture to a boil and boil over high heat until reduced by one third.
3. Meanwhile, place currants in a food processor and puree until smooth.
4. Press puree through a medium sieve, then through a fine sieve, discarding seeds and skins.
5. Combine syrup, currant puree, and crème de cassis in a mixing bowl and chill thoroughly.
6. Place chilled mixture in an ice cream machine and prepare according to manufacturer’s directions.
**From “Outdoor Entertaining” and “Wikipedia, the free encyclopedia”**
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