But the beauty of it is that it has the best qualities of both desserts: creamy like a sherbet, refreshing like a sorbet.
The sorbet was tangy and was a tad tart while in the main course the pepper in the yam croquette brought it to life.
1580s, "cooling drink of fruit juice and water," from French sorbet (16c.), probably from Italian sorbetto, from Turkish serbet (see sherbet). Perhaps influenced in form by Italian sorbire "to sip." Meaning "semi-liquid water ice as a dessert" first recorded 1864.