Folklore holds that Nero, the Roman Emperor, invented sorbet during the first century A.D. when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine. The Chinese have also made concoctions made from snow, juice, and fruit pulp for several thousand years.
 

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 II of France . By the end of the 17th century, sorbet was served in the streets of Paris , and spread to England and the rest of Europe .
 

For several centuries, the method of producing ice cream depended on a supply of ice. Ice was gathered from ponds and lakes in winter, and stored in ice wells and ice houses. By packing ice into an insulated underground chamber, with adequate drainage ice could be stored for months, sometimes years. Ice remained a luxury and dependant on nature to produce it, and cumbersome methods to harvest it.
 

Ice cream appears to have evolved from chilled wines and other iced beverages. Because of the difficulty in producing ices and ice cream, and the limited amount of ice during most of the year, they were still enjoyed primarily by the wealthy. For more than a hundred years, recipes were carefully guarded and tasting was a privilege of a select few within the Louvre or Royal Palace .
 

Sorbet is made primarily with water, sugar and fruit. The flavor of a sorbet should be bright and bold. Because of the frozen consistency, wine or liquor is cooked into the process to keep it from freezing into an ice cube.
 

At elegant dinners, sorbet is sometimes served between courses to cleanse the palate and prepare the mouth for the next course in the meal. In the finest restaurants, champagne is served with a ball of sorbet in the glass, with the wine poured over it and maybe a sprinkle of lemon zest.
 

Here in America , sorbet is making an entrance in the dessert line at many fine restaurants.
 

It has also become a favorite for people with lactose intolerance, since most sorbets are made only with water. It makes a refreshing after dinner sweet, with no fat, and only a little sugar. Lower in calories than ice cream, delivering some of the most amazing flavors.