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Culinary Arts & Cooking vocabulary · Menus & Courses

Sorbet

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, sorbet means: A frozen dessert made mainly from a sweetened liquid, often fruit juice or purée, without a dairy base.

In Turkish: sorbe

How it is used

Used for a dessert type; the name alone does not replace a full ingredient check.

Example sentences

  1. The lemon sorbet provided a sharp finish to the meal.

    The frozen fruit-based dessert contributes acidity and coldness.

  2. She served raspberry sorbet beside the chocolate tart.

    Sorbet can accompany another dessert component.

Common collocations

  • lemon sorbet
  • fruit sorbet
  • courseOne of the separate parts of a meal served one after another, such as the starter, the main course and the dessert.
  • pastry chefA chef who specialises in desserts, pastries, breads and other baked goods and usually runs the pastry section of a kitchen. Also called a pâtissier.

More terms: Menus & Courses

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