Of sorbet, sherbert, sarbat and all that jazz / Nazima Versay Kudus

• Main Author: Versay Kudus, Nazima
• Format: Monograph
• Language: English
• Published: Academy of Language Studies 2022
• Subjects: LG Individual institutions; Malaysia; Pulau Pinang; Universiti Teknologi MARA; Asia
• Online Access: https://ir.uitm.edu.my/id/eprint/63625/1/63625.pdf; https://ir.uitm.edu.my/id/eprint/63625/
• Institution: Universiti Teknologi Mara

Sharbat transliterated as sorbet, sherbet or sarbat comes from a Persian word sharbat meaning a drink of sugar and water. The word was derived from the Arabic shariba, "to drink''. In the late Middle Ages, the Arabic word sharab had come to mean "alcoholic beverage" and the alternate form sharbat took on the meaning of a sweet non-alcoholic drink. The process of human migration and culinary creativity slightly differentiates one version from another. One common similarity is that it is always served chilled. However, in different parts of the world, there exist differences in terms of ingredients, textures and its serving purposes. Sorbet and sherbet are served in concentrated form and eaten with a spoon. Sorbet is made from fruit and sugar or other natural flavours that is then churned like ice cream. Its texture is drier and rougher, which is why it has to sit longer at room temperature before eating. In the past, it was mainly a palate cleanser and served between courses in high-end restaurants. Sherbet, on the other hand, is made of fruit, sugar and cream (one to two percent of milkfat). It has an almost ice cream-like texture due to its cream content. Ten percent and more milkfat will make it ice-cream