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ICE cream
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ICE cream
How it all started ... It is surprising for most people to learn that the modern trend toward lighter and healthier sorbet as a frozen dessert alternative actually has a history that pre-dates ice cream by a thousand years. Nero, the Roman Emperor, during the first century A.D. positioned runners along the Appian Way. They passed buckets of snow hand over hand from the mountains to
his banquet hall where it was then mixed with honey and wine. Asian culture also has a place in history for the first frozen desserts. At the end of the 13th century, Marco Polo returned from the
Far East with recipes of concoctions made from snow, juice and fruit pulp. Frozen desserts are believed to have been brought to France in 1533 by Catherine de Medici when she left Italy to marry the Duke of Orleans, who later became Henry 2nd. By the end of the 17th century, sorbet hit the streets of Paris and spread to England and the rest of Europe where they were enjoyed by commoners and courtiers alike. The French are responsible for the culinary tradi-
tion of using sorbet to cleanse the palate between courses. Today sorbet can mark the end of a meal as something special with just the right hint of culinary glamour. It has become known as a healthier frozen desert that can be enjoyed anytime. Sorbet seems to have an unlimited flavor roster. Savory sorbets such as celery, gazpacho, olive oil, garlic, and other non-traditional ingredients have become more common.
Sherbet The origins of sherbet can be traced to a popular Middle Eastern drink (charbet ) made of sweetened fruit juice and water. Today the term sherbet commonly refers to a frozen mixture of sweetened fruit juice (or other liquid such as wine) and water. It also contains milk. Sherbet is lighter than ice-cream but richer than an ice.