Brief history of Sorbet
It was when I discovered several very nice sorbets, such as lemon-basil, that I hastened to write a little post on the history of frozen desserts. This adventure began a long time ago in China and Arabia.
In China, history reveals sources indicating that ice cream, cooled by snow or ice, had been manufactured for several centuries. This Chinese technique was then propagated and adopted by the Arabs. They adapted their desires to produce what were called sharbets, which gave today's sherbet its name.
Sorbet [from Arabic, sharbets]: Oriental preparation based on fruit juice and sugar. This word literally means in Arabic: fruity ice cube. Basically, they were syrups cooled by snow and were appreciated by caliphs of Baghdad, who did not hesitate to travel around the world carrying their artisan ice cream technique.
The sorbet of the princes
Sorbet champagne
Around 300 BC, fruit ice cream appeared at the court of Alexander the Great. First of all composed of fruit macedonia mixed with honey, wine, cooled by contact with snow; three centuries passed and it was the Roman Emperor Nero who had snow brought from the Apennine Mountains to serve refreshments. The basic recipes consisted mainly of honey, rose water, cinnamon and dried fruits.
Often tasted during imperial banquets, these ice creams were a real luxury product. Marco Polo Caravan Also, Marco Polo made ice cream known in Europe. On his return from China, he revealed the manufacturing secret from the 14th century, and it was above all in Italy that this novelty was found on the tables (royal and papal).
Italy is still the kingdom of ice cream today, offering for a very long time a know-how and ingenuity that is well recognized and appreciated. Italian sorbetti are taking over the world. For the anecdotes: from 1668 the Italian Francesco Procopio, owner of Café Procope in Paris, offered more than 80 perfumes to his customers! ; ice cream cones were created in 1904 during the Universal Exhibition in Saint-Louis (United States); sticks were invented by Christian Nelson (still an American) and were marketed in France around the 1930s.
Champagne sorbet recipes
These recipes require a different preparation time, but around 10 to 20 minutes and can be prepared up to 1.5 hours before serving, with or without an ice cream maker. Between rosé and brut champagne, winegrowers' champagne… you will have the choice and also the mission to test your own ideas, in order to vary the pleasures!
Preparations using an ice cream maker
Split the vanilla in half. Scrape the seeds with the tip of a knife.
In a saucepan, mix the sugar in the water. Add the seeds and the split vanilla pod.
Bring to a boil and cook for 5 minutes. Let cool completely.
Remove the vanilla pods.
Squeeze the orange and strain its juice. Pour the Rosé Champagne and the filtered orange juice into the cooled syrup. Mix gently.
Pour the mixture into an ice cream maker and churn for an hour.
Place the sorbet in a stainless steel container in the freezer for at least three hours.
Make scoops of champagne sorbets in previously cooled ice cream cups.
Sprinkle the sorbet with red fruits, currants, raspberries.
Quickly serve the sorbet cups.
Bring the preparation to a boil over low heat, stirring constantly. As soon as it boils, remove the saucepan from the heat and let cool.
Stir occasionally. When the syrup is cold, incorporate ½ liter of Champagne in it, stirring constantly.
Pour everything into an ice cream maker and leave to set in sorbet. If you do not have an ice cream maker, ice the preparation in the freezer for 30 to 40 minutes; mix it and let it set again in the freezer for 30 to 40 minutes.
Champagne sorbet # 3
◊ With the Champagne of your choice !
Ingrédients (pour 4-6 p.)
Add the Champagne, lemon juice and strain.
Cool the mixture and place it in the freezer for at least 1 hour 30 minutes.