SORBET AT THE BAR AND THE RESTAURANT

How do I serve sorbet?

Traditionally, sorbet is served during the meal to refresh the mouth between one course and another.

However, this doesn’t happen at the bar: there is no time and customers probably choose a single dish.
The sorbet can therefore be offered as a dessert after lunch or as a refreshing snack.

Do you remember the seltzer cut?

To refresh yourself at mid-morning or in the afternoon, or as an aperitif, the lemon cut must certainly be recovered from tradition.
2 tablespoons or 2 scoops of lemon sorbet (depending on consistency) “cut” with a splash of seltzer.
If you don’t have soda water, you can use lemonade or tonic.
A couple of lemon slices as decoration and the recipe is ready!
It can be served in the “Cortina” glass with the straw, or in the “Tosca” glass with the spoon.

A sorbet at aperitif time

If the heat makes the traditional aperitif a little “tiring” you can easily suggest sorbet: lemon, mandarin or apple are perfect to accompany your appetizers.
You can also propose the more intriguing alcoholic version with a little vodka or prosecco.