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Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio.

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Speaker 1: I'm Annie Reese and I'm Lauren vog Obam, and today

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Speaker 1: we have an episode for you about sorbet. Oh yes,

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Speaker 1: oh yes, And I have come to many revelations researching

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Speaker 1: this one. Uh, Lauren, did you have any particular reason

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Speaker 1: this one was on your mind? I don't know, it's

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Speaker 1: it's summer. I was like, what's the summer thing? And

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Speaker 1: then I was like, oh, what would be so refreshing

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Speaker 1: right now while I'm thinking about what's a summer thing?

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Speaker 1: Is a sorbet? And then I was like, oh, hey,

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Speaker 1: maybe we haven't done that yet. And then I had

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Speaker 1: to like triple check and we had yes yes, which

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Speaker 1: we will talk about more at length than a second

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Speaker 1: because frequently listeners these topics go in and out when

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Speaker 1: we do them, so sometimes we don't remember which topics

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Speaker 1: we have covered and which ones we have not. And

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Speaker 1: that's just okay. We're both doing fine. Absolutely yes. Uh

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Speaker 1: are you do you like sorbet? Oh? I love a sorbet.

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Speaker 1: I love every frozen type of dessert really. Um. I

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Speaker 1: also love and ice cream and granita and uh sure, sherbet, sherbet.

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Speaker 1: We don't know it's correctly sherbet, But I've literally never

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Speaker 1: said that before right now, Like in my life, agreed,

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Speaker 1: I've always put the second are in there. This is

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Speaker 1: one of my revelations I had researching this podcast because

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Speaker 1: I've always said sure Bert, which apparently is sort of

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Speaker 1: an accidental thing that happened. We're going to touch on

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Speaker 1: it more in the history section. But it was like,

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Speaker 1: it's not really a thing. Silly English English speakers just

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Speaker 1: want to put that second ar in there. Yeah, I

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Speaker 1: like a second R. I like I like a second R.

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Speaker 1: I have. My strongest memory of sorbet is that my

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Speaker 1: one of my best friends Katie, who I've talked about

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Speaker 1: on this show before. Um, when we were growing up,

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Speaker 1: she loves desserts. She always wanted desserts. She always wanted

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Speaker 1: forbee um, and I always wanted like chocolate ice cream,

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Speaker 1: a rocky road like I really okay, very different in

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Speaker 1: our frozen treat preferences. But it was just a thing

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Speaker 1: like she would always try to find the sorbet to

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Speaker 1: be rainbow colored and be so pretty, and I would

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Speaker 1: be like, oh that's pretty, but I don't want it. Um.

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Speaker 1: It was just like we had very different tastes. I

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Speaker 1: think it's a good way of saying it. But every

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Speaker 1: time I think of Survey, I think of her and

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Speaker 1: her love of this like very colorful, bright, yeah iced

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Speaker 1: dessert that she just adored. She adored it. Oh, I

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Speaker 1: mean I I love a rocky road. I love a

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Speaker 1: chocolate ice cream base. I just also like, I get

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Speaker 1: so excited when I see like, like a fresh batch

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Speaker 1: of like a like a mango sorbet come out for

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Speaker 1: the first time in a year, and I'm like, oh,

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Speaker 1: the mango crab came in and the local place is

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Speaker 1: making the good mango sorb. Yes, a fruit dessert, A

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Speaker 1: fruit dessert is a lovely thing. I just I just

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Speaker 1: like food. Yeah, I like, And I have quite a

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Speaker 1: sweet too. So I'll have to show you. I have

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Speaker 1: my post sit notes, as I've told you, where I

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Speaker 1: just keep track of what people like, and I have

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Speaker 1: one for you. And you're very like bitter and fruity

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Speaker 1: based a lot of things you've told me. I'm like, yeah, yeah,

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Speaker 1: I could see a sherbet or sorbet fitting in there. Sure. Yeah.

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Speaker 1: Uh So you can see our episodes on Gelato and

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Speaker 1: Sunday's Popsicles. I don't think we've actually done ice cream. No, no,

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Speaker 1: we haven't because I've been avoiding it. Um, I feel

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Speaker 1: I feel like it's too much. But then I suggested this, Um,

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Speaker 1: i'm which is also kind of a lot. So I

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Speaker 1: don't know, and I feel like, I guess, I'm I'm

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Speaker 1: trying to like chip away at the at the outer

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Speaker 1: extremities of ice cream so that it's easier when we

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Speaker 1: actually get there. But yeah, you can also see our

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Speaker 1: episodes on dipping dots, on milkshakes, on on ice in general.

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Speaker 1: I guess, yeah, sure, sure, Well, I guess this brings

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Speaker 1: us to our question, sure, sorbet? What is it? Well? Uh,

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Speaker 1: A sorbet, as we use the word today, is a

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Speaker 1: type of frozen dessert or snack or or refreshment that's

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Speaker 1: made just with water, sugar, and flavoring like period fruit

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Speaker 1: or vegetables or herbs, or beverages like juice or wine

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Speaker 1: or coffee. Um, all of that churned and chilled until

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Speaker 1: it's creamy, smooth and airy and and spoonable. And this

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Speaker 1: is a little counterintuitive because usually the stuff that makes

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Speaker 1: a frozen dessert creamy and or smooth are ingredients that

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Speaker 1: sorbets don't contain like cream or or eggs um, which

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Speaker 1: also helps prevent sorbet from being heavy or stiff in

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Speaker 1: the way that like ice cream, which does contain cream

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Speaker 1: and eggs can be heavy or stiff. Sorbet is like

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Speaker 1: a like a slushy or a smoothie that's substantial enough

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Speaker 1: to scoop. Um. It's like it's like the soft crystal

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Speaker 1: form of any given flavor element, Like like like time

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Speaker 1: and care has been taken to create this perfect structure

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Speaker 1: with with the base element of that flavor. Mm hmm. Yeah. Yeah,

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Speaker 1: it's like it's like it's like Steven Universe in a cone. Oh,

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Speaker 1: I bet that's a flavor that exists. Oh goodness, Oh

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Speaker 1: I'm sure. I'm sure someone's done it. I love that show.

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Speaker 1: Oh ostensibly kids cartoons that make me cry, I love

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Speaker 1: them anyway. Sorbets, yes, uh. Many sorbets are fruit based

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Speaker 1: or are in fact like just fruit and sugar frozen

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Speaker 1: um generally four parts fruit to one part sugar. That's

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Speaker 1: that's the like accepted ratio. UM. But you can really

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Speaker 1: use anything that contains both water and sugar, like including

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Speaker 1: just water and sugar. UM. The third ingredient is air.

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Speaker 1: Oh this makes me want to do like a captain planet.

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Speaker 1: Which element are you quiz? Oh? Oh no? Okay, all right, um,

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Speaker 1: for a later date perhaps I'm pretty sure of those

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Speaker 1: I was air anyway. Okay, alright, so Sorbet, Yes, I'm concentrating,

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Speaker 1: I promise. Uh. Sorbet is churned like an ice cream

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Speaker 1: to simultaneously freeze the water sugar flavoring batter and to

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Speaker 1: mix in tiny air bubbles to a to support the structure.

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Speaker 1: And key to this consistency is getting your ingredients in

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Speaker 1: a balance. And also you're freezing technique just right to

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Speaker 1: create like we tiny ice crystals, uh, tiny enough that

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Speaker 1: they feel creamy, not not grainy or gritty. And here

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Speaker 1: here's where we come to crystal science. Yeah, okay. When

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Speaker 1: a substance goes from a liquid state to a solid

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Speaker 1: state a k a. When it freezes, um, it's molecules

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Speaker 1: canfirm and structure up together in a number of different

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Speaker 1: ways that depend on a number a factors, like the

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Speaker 1: size of your sample of liquid like is it a

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Speaker 1: picture of liquid or like a remicin worth of liquid

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Speaker 1: yea um, And the surface area of your sample like

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Speaker 1: even if it's just a ramicin worth is it in

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Speaker 1: a cylindrical ramicin or is it like spread out over

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Speaker 1: a sheet pan? All right? Um? And then also the

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Speaker 1: temperature at which you are freezing it, um, Like is

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Speaker 1: it at the freezing point of the liquid or like

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Speaker 1: just a little bit below that or like way below that? Yeah. Yeah,

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Speaker 1: you've probably witnessed this in your own kitchen any number

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Speaker 1: of times when you've made ice cubes or popsicles, and

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Speaker 1: you noticed how like the shape and size of the

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Speaker 1: tray affected the freeze time and and and freeze pattern,

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Speaker 1: like whether the center was still gushy when the outsides

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Speaker 1: were totally frozen, if like a skin maybe froze on

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Speaker 1: top of the ice cubes first, something like that, yeah,

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Speaker 1: or um, or maybe if you've popped a drink in

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Speaker 1: the freezer to chill it down and then it came

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Speaker 1: out with like big slushy ice crystals it um or heck,

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Speaker 1: if you live in an area where it snows, you've

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Speaker 1: seen the difference between like the fine powder of a

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Speaker 1: of a super cold blustery snow, um versus the big

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Speaker 1: wet flakes of a mild weather snow. And of course

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Speaker 1: you might have experimented directly with this. If you've ever

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Speaker 1: like made uh granitas or ice creams or candies from

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Speaker 1: sugar syrup. Yeah, uh okay uh. Crystals form when molecules

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Speaker 1: line up and and lock together in particular ways. Um.

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Speaker 1: Generally speaking, mild temperatures and long periods of time and

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Speaker 1: like being left the heck alone will allow molecules to

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Speaker 1: build on each other in a way that forms like

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Speaker 1: big chunky crystals. Yeah. And now this is what you're

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Speaker 1: looking for when you're trying to make like a like

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Speaker 1: a large clear ice cube for your for your fancy

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Speaker 1: cocktail or or I don't know, like a like a

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Speaker 1: diamond gem. Um. And that's a reference to something we

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Speaker 1: haven't published yet forthcoming. Um. But this is the opposite

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Speaker 1: of what you're trying to do with a sorbet Um.

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Speaker 1: You're looking for tiny ice crystals, so you're using cold

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Speaker 1: temperatures quickly with lots of agitation. Um. And one of

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Speaker 1: the cool things about crystals. There's a lot of cool

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Speaker 1: things about crystals. One of them is that the presence

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Speaker 1: of a crystal in a liquid will seed the formation

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Speaker 1: of more crystals under the right circumstances. And this is

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Speaker 1: for complicated physics physics reasons that I do not entirely

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Speaker 1: understand um very over Simply, nucleation theory has a lot

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Speaker 1: to do with the random interaction of molecules um and

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Speaker 1: so like providing a base or or like like almost

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Speaker 1: like an example, crystal kind of encourages the rest of

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Speaker 1: the molecules to follow suit. That is such an oversimplification,

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Speaker 1: but again we're talking about sorbet, all right. If you're

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Speaker 1: making a sorbet, uh, you want to seed your crystallization

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Speaker 1: by freezing a small portion of your like water sugar

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Speaker 1: flavoring solution first like like quick and cold, and then

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Speaker 1: add that to your to your churn, your your machine

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Speaker 1: or whatever and uh and just whip the heck out

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Speaker 1: of it to incorporate air um. And Okay, the the

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Speaker 1: ingredients that you're using can either trip you up or

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Speaker 1: like sort of help you cheat. Okay. The sugar in

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Speaker 1: a sorbet is actually key to the texture because in

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Speaker 1: a solution with water, sugar kind of like blocks large

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Speaker 1: ice crystals from forming because while small water molecules will freeze,

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Speaker 1: the sugar molecules will not, and will sort of like

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Speaker 1: elbow those little ice crystals around, like keep a little

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Speaker 1: distance there, you know, yeah yeah yeah, um. And the

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Speaker 1: sugar in your flavoring counts, so like if you're using

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Speaker 1: a sweet fruit, that will that will affect the balance. Um.

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Speaker 1: Also if you put alcohol in their alcohol also lowers

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Speaker 1: the freezing temperature of your mixture, which means that you'll

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Speaker 1: have to get it colder for longer in order to

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Speaker 1: freeze up properly, or maybe use less sugar. All kinds

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Speaker 1: of balances you can work out there. Um. However, on

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Speaker 1: the flip side, when you use fruit like say raspberries

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Speaker 1: or apples that contain a bunch of pectin um, that's

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Speaker 1: a structural fiber or or like starch that that helps

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Speaker 1: things gel or or stabilize, like it's used in jelly making.

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Speaker 1: And basically what's happening happening there is that it can

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Speaker 1: form like a sort of soft mesh that um that

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Speaker 1: traps water and stuff and adds support within that that mixture.

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Speaker 1: Other fibrous fruit and vegetables like like mango or banana

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Speaker 1: can work similarly, So all of those can can help

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Speaker 1: you achieve that creamy texture UM. And of course in

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Speaker 1: industrial settings or in your own kitchen, UM, you can

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Speaker 1: add just just plain pectin or other stabilizers to help

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Speaker 1: with all that. Various gums and seaweed derivatives and gelatine

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Speaker 1: all pop up in various recipes. Um and yeah, uh,

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Speaker 1: you freeze it and you eat it and it's delicious.

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Speaker 1: It's it can be eaten as a as a dessert

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Speaker 1: or a snack between courses in like Hope cuisine. Indeed,

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Speaker 1: which I guess brings us to a question we don't

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Speaker 1: always ask, uh huh, but we shall ask it for

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Speaker 1: this one sorbet, what isn't it? It is not share

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Speaker 1: bit um because share a bit in modern American English.

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Speaker 1: I'm saying that so carefully right now. Share. But um

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Speaker 1: that that word, no matter how many ards you put

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Speaker 1: in to it. Um, that means a frozen dessert with

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Speaker 1: some kind of dairy in the mix. Um like maybe

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Speaker 1: other stabilizers too, but definitely some dairy content. Mm hmm.

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Speaker 1: I think I have to do a lot of reflecting

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Speaker 1: after this. I think I need to really reflect on

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Speaker 1: things because I don't know, I don't know what I've

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Speaker 1: been up to, these calling your yeah, calling your whole

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Speaker 1: history into question. I know I needed Katie are coming

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Speaker 1: for you. We need to talk about some survet slash Sherbert. Well,

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Speaker 1: in the meantime, what about the nutrition? It depends on

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Speaker 1: what you put into it, like sugar. Sugar is a

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Speaker 1: treat it treats are nice, true, very true. Um. Well,

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Speaker 1: we have a singular number for you. Yeah, we have

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Speaker 1: like one number. Um. Okay. So, one industry analyst called

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Speaker 1: Prophecy Market Insights UM estimated that the global market for

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Speaker 1: sorbet is worth some six million dollars a year, or

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Speaker 1: was as of and was expecting it to double too,

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Speaker 1: over a billion in the next ten years from there. Wow. Yeah, okay, okay, uh.

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Speaker 1: And we've got quite a bit of history that led

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Speaker 1: us up to this point. Oh, we certainly do. And

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Speaker 1: we are going to get into that as soon as

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Speaker 1: we get back from a quick break. For a word

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Speaker 1: from our sponsors, and we're back. Thank you, sponsor, Yes,

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Speaker 1: thank you. So if ice desserts are a family tree,

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Speaker 1: which is something I think you and I could accomplish, Lauren,

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Speaker 1: we could make this tree. Oh yeah, so I want

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Speaker 1: to do that for everything. Okay, alright, alright, keep going, yes,

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Speaker 1: yes uh. The earliest ancestors of flavored ices traced back

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Speaker 1: to three thousand BC. E. Possibly to China, where we

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Speaker 1: get some of the first records of essentially ice creams

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Speaker 1: um and and remember, ice and cooled items in general

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Speaker 1: were difficult and expensive before the advent of refrigeration. Like it,

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Speaker 1: it required a lot of like going up mountains and

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Speaker 1: bringing down ice or creating very specialized cooling systems if

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Speaker 1: you were, for example, in the desert, in order to

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Speaker 1: work it out. Yeah, exactly. It was a pretty indulgent indulgence. Um.

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Speaker 1: Ice was used to cool drinks like wine in ancient

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Speaker 1: Rome and Greece, and ice houses existed in Mesopotamia as

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Speaker 1: far back as four thousand years ago, and these are

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Speaker 1: often seen as the forebears of srebeys um. Arabic people's

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Speaker 1: used ice to chill sharbot, which were these desserts of

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Speaker 1: sweet syrups mixed in ice water. Um. That is the

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Speaker 1: same root word that we got syrup from. Yeah, um

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Speaker 1: and sure. But when Arabic merchants and travelers made their

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Speaker 1: way to Italy, so too did these ice desserts. However,

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Speaker 1: Marco Polo frequently is credited with introducing ice cream to

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Speaker 1: Italy in the twelve hundreds. Ish um, yeah, yeah, and uh.

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Speaker 1: More modern versions of ice cream are thought to have

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Speaker 1: been largely invented in Italy and possibly France, depending on

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Speaker 1: the source you're you're looking at in the seventeen century. Um, okay,

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Speaker 1: so from Italy these ice cream styles spread throughout Europe

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Speaker 1: and perhaps particularly yes to France, giving way to French

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Speaker 1: style ice creams made with egg yolks and eater to

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Speaker 1: the American Philadelphia style which had no eggs are was

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Speaker 1: either egg whites only ice cream. The first recorded known

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Speaker 1: instance of the word ice cream took place in sixteen

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Speaker 1: seventy two. A few years earlier, in sixteen seventy Cafe

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Speaker 1: Procope opened in Paris and really helped boost the popularity

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Speaker 1: of ice cream and sorebetes. However, it's unclear what sorbet

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Speaker 1: really meant in France at that time. Um. According to

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Speaker 1: some sources, it was a sweet drink of lemon pulp

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Speaker 1: and sugar, which kind of reminds me of our lemonate episode. Um.

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Speaker 1: It seems there were two distinct types of sore bats

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Speaker 1: at this time in this region, one that was more

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Speaker 1: for the eating and one that was more for the drinking. Um.

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Speaker 1: And the one for the drinking was often alcoholic and

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Speaker 1: It's true that ice cream and water ices evolved and

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Speaker 1: grew around the same time. I feel like I personally

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Speaker 1: have a very distinct like this is a sorbey, this

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Speaker 1: is an ice cream. Historically that can be a bit messy,

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Speaker 1: but I feel like perhaps this was going on back then. Uh.

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Speaker 1: These water ices were multipurpose, sometimes served as standalone desserts,

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Speaker 1: as palate cleansers, or as simple refreshment. There's a popular

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Speaker 1: but very unverified legend that Catherine de Medici introduced ice

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Speaker 1: cream and surebeys. Oh I'm saying I I did it naturally,

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Speaker 1: um ice cream and sorbets to France and taught chefs

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Speaker 1: and cooks how to make them. Uh. In fact, Mrs

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Speaker 1: Beaton wrote in her book around this time, do ladies

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Speaker 1: know to whom they are indebted for the introduction of

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Speaker 1: ices which all the fair Sex are passionately fond of

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Speaker 1: Catherine day Medici. Mhm, I mean it's quite unquote mm hmmm.

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Speaker 1: With the Industrial Revolution, ices there's like ice cream and

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Speaker 1: sorbets exploded now with refrigeration to store them and a

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Speaker 1: whole world of new flavors to choose from. By the

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Speaker 1: eighteen hundreds, ice cream was popular in a lot of

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Speaker 1: places around the world, and by the nineteenth century some

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Speaker 1: fancy restaurants in Europe began offering like survey palate conser's

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Speaker 1: mid meal. Um, um, yeah, we're previously um, a liquor

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Speaker 1: would have been offered, or maybe a small glass of wine. Um.

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Speaker 1: We started seeing, actually, especially alcoholic um sorbets come into play. Yes,

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Speaker 1: yes we did, and at the time it may have

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Speaker 1: been a more direct descendant of the Arabic drink mentioned earlier.

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Speaker 1: Water and or fruit juice sweetened with honey and or sugar,

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Speaker 1: and cold with snow or ice. So not necessarily what

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Speaker 1: I personally would think of a sorbet today, but on

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Speaker 1: the track, um for sure. Somewhere in the eighteen eighties,

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Speaker 1: Mrs Marshall's Cookery book included this description about sorbet quote.

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Speaker 1: Under the term surby are now included those ices which

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Speaker 1: are served after the removes. They should be of a light,

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Speaker 1: semi frozen nature, having only just sufficient consistency to hold

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Speaker 1: together when piled up. This degree of solidity is a

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Speaker 1: natural consequence of their composition. For the sugar and spirit

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Speaker 1: among their ingredients, when properly prepared, will prevent them under

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Speaker 1: any circumstances becoming as sold as cream and water ices.

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Speaker 1: They are generally prepared by first making an ordinary lemon

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Speaker 1: water ice and adding to this some spirit, liquor or

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Speaker 1: syrup for flavoring, and fruit for the garnish, and are

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Speaker 1: named accordingly rum, ser bay, cherry, sorbet, and so on.

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Speaker 1: They are always served in cups or glasses, one for

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Speaker 1: each guest, and many very pretty designs are specially made

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Speaker 1: for this purpose. Yeah, so it sounds like it was

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Speaker 1: a nice You had your surveic thing in a nice cup,

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Speaker 1: a specifically designed cup. Why not? More more tableware is

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Speaker 1: what we need here. More tableware always all, always um.

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Speaker 1: Also in the nineteenth century, a bicarbonate white fizzy powder

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Speaker 1: of soda tutaric acid sugar, along with flavorings was invented. Uh.

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Speaker 1: This powder was used to make fizzy drinks reminiscent of

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Speaker 1: what Europeans believed to be sorbets, surebets, surveys. I don't know. Um. Yeah, So,

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Speaker 1: as the story goes, children pretty quickly figured out they

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Speaker 1: could just eat this powder, and from there we get

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Speaker 1: things like the Sorbey dab, basically a lollipop dipped in

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Speaker 1: this powder and sorbet fountains that sold the cylindrical packs

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Speaker 1: of the sorbe powder with a licorice straw for enjoying.

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Speaker 1: That sounds like things I had in my childhood. Maybe

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Speaker 1: not exactly the same, but kind of this, like dipping

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Speaker 1: in powder, sugar powder hopefully. In August Scoffier's work, The

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Speaker 1: Complete Guide to the Art of Modern Cookery, he wrote, quote,

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Speaker 1: the sorbets and those other preparations which are derived from

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Speaker 1: them are very light ices, barely frozen, which are served

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Speaker 1: after the entree at a formal dinner. Their role is

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Speaker 1: that of refreshing the palate and to prepare the stomach

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Speaker 1: for the roast course, which will be served following the sorby.

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Speaker 1: In fact, a sorbet is both an appertif and an

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Speaker 1: aid to digestion. Yeah. I think it's it's a good

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Speaker 1: palate cleanser. I agree with that above all else. Um

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Speaker 1: Oh yeah, m hmm. Something nice, nice and light and

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00:25:14,359 --> 00:25:17,560
Speaker 1: fresh and and and popping with flavor. Yeah, yes, yes,

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Speaker 1: es yes. As refrigeration became more widespread in homes, it

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Speaker 1: made ice desserts more accessible for consumers. Um and Serby's

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Speaker 1: popularity only grew because of that. Uh, since nineteen Baskin

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Speaker 1: and Robbins started offering sure Bay Survey with just one R.

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Speaker 1: Sure bit. I think it's just share bit. It's oh,

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Speaker 1: it doesn't match with my growing up Lauren. But yes, okay.

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Speaker 1: They went on to introduce iconic flavors like rainbow and

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Speaker 1: wild and reckless Sherbets, which I love, I love. And

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Speaker 1: when it comes to this extra R added to Sherbet,

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Speaker 1: some think that this is because of this nine song,

357
00:26:12,040 --> 00:26:16,399
Speaker 1: this been Homer hit called shoot the Sherbet to Me Herbert.

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Speaker 1: So they wanted to rhyme Sherbert and Herbert, and there

359
00:26:22,359 --> 00:26:26,040
Speaker 1: here we are. Yeah, well just just really or that

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00:26:26,240 --> 00:26:31,119
Speaker 1: like it's funner to say Sherbert and Herbert than it

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00:26:31,240 --> 00:26:36,120
Speaker 1: is to say Sherbert and Herbert um, or that it's

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Speaker 1: just funnier to say Sherbert in general, because right, like

363
00:26:39,920 --> 00:26:42,440
Speaker 1: we were talking about earlier, you've got those parallel rs

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Speaker 1: at the beginning or at the middle and end of

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Speaker 1: the word. And so it's just our silly brains. It's

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00:26:51,400 --> 00:26:54,119
Speaker 1: just our silly brains doing silly stuff. And this is

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00:26:54,119 --> 00:26:58,400
Speaker 1: how language changes all the time. Yes, there are several

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00:26:58,400 --> 00:27:01,840
Speaker 1: words I know how to pronounce cly, but there's just

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00:27:01,880 --> 00:27:05,800
Speaker 1: a way my brain prefers to pronounced. Yeah. Yeah, no,

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00:27:05,920 --> 00:27:09,680
Speaker 1: it totally happens, um. And yeah, there was a there

371
00:27:09,760 --> 00:27:12,080
Speaker 1: was a very um. I think that this this note

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Speaker 1: actually comes from this very pointed UM Smithsonian magazine article

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Speaker 1: that was like implying that it sounds like low class

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Speaker 1: if you add an extra R in there. And I'm like, oh, well, ludidah, okay,

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00:27:32,520 --> 00:27:43,400
Speaker 1: excuse me. Yeah, I'll see myself out. I think we're

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00:27:43,400 --> 00:27:47,080
Speaker 1: all doing just fine. Um. But you know, just add

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00:27:47,119 --> 00:27:49,919
Speaker 1: add extra rs wherever you want to. I can't stop,

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00:27:49,960 --> 00:27:55,159
Speaker 1: you know, I this was a shocking development to me.

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00:27:55,400 --> 00:27:59,600
Speaker 1: I'm going to be totally transparent. I've always said, Sherbet, Yeah,

380
00:27:59,720 --> 00:28:03,360
Speaker 1: I know that was not a thing. Oh, I've known

381
00:28:03,400 --> 00:28:05,280
Speaker 1: it wasn't a thing for a while. But I still

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00:28:05,400 --> 00:28:11,880
Speaker 1: use the extra R because I'm I don't care. Oh, listeners,

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00:28:11,920 --> 00:28:16,920
Speaker 1: I can't wait to hear your thoughts on this. Yes,

384
00:28:18,040 --> 00:28:23,080
Speaker 1: let us know for sure. Oh goodness, Um at any rate, uh,

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00:28:23,359 --> 00:28:29,919
Speaker 1: Sorbet specifically, Sorbet got a boost um in the nineteen

386
00:28:30,040 --> 00:28:34,640
Speaker 1: nineties when like low fat diets were really trending UM,

387
00:28:34,720 --> 00:28:37,560
Speaker 1: and have come around again in like the tens through

388
00:28:37,600 --> 00:28:43,880
Speaker 1: today with trends around uh vegan treats and like plant

389
00:28:43,920 --> 00:28:48,000
Speaker 1: based treats. Yeah. Yeah, because they're dairy free. They're you know,

390
00:28:48,120 --> 00:28:51,320
Speaker 1: supposed to be egg free generally, so yeah, they've checked

391
00:28:51,320 --> 00:28:57,520
Speaker 1: those boxes. Mm hmmm. And furthermore, sorbet is one of

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00:28:57,520 --> 00:29:02,320
Speaker 1: the things that researchers have been investigating recently UM over

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00:29:02,320 --> 00:29:05,080
Speaker 1: the past like ten years or so, as a as

394
00:29:05,120 --> 00:29:09,920
Speaker 1: a highly palatable food UM that you can add some

395
00:29:10,000 --> 00:29:13,560
Speaker 1: like macro and micronutrients to for patients who are struggling

396
00:29:13,640 --> 00:29:17,120
Speaker 1: with nutritional intake. UM. They're like, hey, people like eating this,

397
00:29:17,880 --> 00:29:21,600
Speaker 1: it's delicious. Just sneak a little protein in there, just

398
00:29:21,680 --> 00:29:26,800
Speaker 1: you know, just go ahead, yeah do it? Yeah, yeah,

399
00:29:26,920 --> 00:29:29,480
Speaker 1: that makes sense, right, And I'm all for it, all

400
00:29:29,560 --> 00:29:32,000
Speaker 1: for it. I couldn't when I was young, I couldn't

401
00:29:32,000 --> 00:29:34,520
Speaker 1: swallow a pill, so my mom would sneak them in

402
00:29:34,800 --> 00:29:42,800
Speaker 1: ice cream. Ye who's oh yeah cat you every time?

403
00:29:44,000 --> 00:29:51,480
Speaker 1: Yeah she did? What good? And I was always like, no, Mom,

404
00:29:51,560 --> 00:29:55,520
Speaker 1: I was very supicious, but I I did drink it.

405
00:29:55,520 --> 00:29:58,840
Speaker 1: It was good. We should do an episode on you.

406
00:29:59,400 --> 00:30:04,200
Speaker 1: Oh yes, oh yes, that's that's in the list, for sure.

407
00:30:05,040 --> 00:30:07,920
Speaker 1: It is. It is. But I think this is what

408
00:30:07,960 --> 00:30:12,720
Speaker 1: we have to say about Sourbay or Sherbet or surveys.

409
00:30:13,200 --> 00:30:19,840
Speaker 1: For now, it is um. But we do have some

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00:30:19,920 --> 00:30:22,320
Speaker 1: listener mail for you and we are going to get

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00:30:22,360 --> 00:30:24,240
Speaker 1: into that as soon as we get back from one

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Speaker 1: more quick break for a word from our sponsors, and

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00:30:35,440 --> 00:30:39,320
Speaker 1: we're back. Thank you sponsor, Yes, thank you. We're back

414
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Speaker 1: with brain Freeze. Yeah. Yes, we should do an episode

415
00:30:52,080 --> 00:30:58,040
Speaker 1: on brain freeze. Oh yeah, I've got that one. We

416
00:30:58,080 --> 00:31:00,840
Speaker 1: did a brain stuff way back in the day. Got

417
00:31:00,880 --> 00:31:07,760
Speaker 1: you perfect, Perfect, I'm into it, can't wait. So we

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Speaker 1: have three short ones today. The first two are recipes

419
00:31:14,160 --> 00:31:19,200
Speaker 1: very excited to share. Starting with Cliff. Cliff wrote, I

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00:31:19,240 --> 00:31:21,680
Speaker 1: started listening to Savor at work about a couple of

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00:31:21,720 --> 00:31:24,440
Speaker 1: months ago, and I've really been enjoying the two of

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00:31:24,480 --> 00:31:28,400
Speaker 1: you nerding out on food science and branding. Here's a

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00:31:28,480 --> 00:31:31,240
Speaker 1: drink recipe I came up with last year, kind of

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00:31:31,320 --> 00:31:34,080
Speaker 1: riffing off on a grony and a paloma, and I

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00:31:34,120 --> 00:31:37,360
Speaker 1: think it tastes a bit like a fuzzy pomegranate juice.

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00:31:37,640 --> 00:31:42,000
Speaker 1: Hits my name for it, fizzy palm. So the ingredients

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00:31:42,000 --> 00:31:46,400
Speaker 1: are as follows. One and one half ounce apperall one

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00:31:46,440 --> 00:31:50,640
Speaker 1: ounce sweet formouth, one ounce gin or vodka serve with

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00:31:50,760 --> 00:31:53,720
Speaker 1: ice in a long glass, topped with four to six

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00:31:53,760 --> 00:32:02,600
Speaker 1: ounces grapefruit soda. O. That sounds lovely. Yes, I want that.

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00:32:02,760 --> 00:32:07,800
Speaker 1: I think that will be so refreshing. Yeah. And I'm

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00:32:07,800 --> 00:32:10,440
Speaker 1: and I know this is like a really like hipster

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00:32:10,520 --> 00:32:14,680
Speaker 1: thing to say, but I'm really into Vermouth right now. Yes,

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00:32:15,560 --> 00:32:17,959
Speaker 1: I think our next D and D session we should.

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00:32:20,480 --> 00:32:22,520
Speaker 1: It's been a long time since we've actually done like

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00:32:22,560 --> 00:32:28,280
Speaker 1: a themed cocktail. We should. Yeah. Yeah, we usually just

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00:32:28,360 --> 00:32:33,280
Speaker 1: make Joe McCormick make us um manhattan. No negronis negrownies

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00:32:33,480 --> 00:32:35,680
Speaker 1: is what he's usually making. Yeah, that one. Yes, and

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00:32:35,720 --> 00:32:39,880
Speaker 1: thank you Joe McCormick. Yeah, what a good host, what

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00:32:40,040 --> 00:32:44,640
Speaker 1: a good human person? Yes, m mmm mmm mmm, so

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00:32:44,760 --> 00:32:48,480
Speaker 1: thank you for that recipe. Here's another one. Ruth sent

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00:32:48,600 --> 00:32:52,920
Speaker 1: as this recipe quote one ounce simple syrup, two ounce

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00:32:53,000 --> 00:32:57,320
Speaker 1: lemon juice from concentrate, one lemon quartered, one leader lemon

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00:32:57,440 --> 00:33:01,880
Speaker 1: flavored seltzer, a symbol and a picture. Stir carefully so

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00:33:01,960 --> 00:33:05,000
Speaker 1: you don't get a phone over. Serve chilled over ice.

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00:33:05,160 --> 00:33:12,840
Speaker 1: Add mutal strawberries if desired. That sounds good too. Oh,

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00:33:13,160 --> 00:33:17,480
Speaker 1: both of these so refreshing. I'm definitely adding the strawberries.

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00:33:17,520 --> 00:33:22,240
Speaker 1: I think the strawberries, Chris wrote in your listener mail

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00:33:22,280 --> 00:33:25,800
Speaker 1: section of the recent Jerk episode, you reminded me of

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00:33:25,840 --> 00:33:29,960
Speaker 1: one of my favorite jokes. What cheese do you use

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00:33:30,120 --> 00:33:37,520
Speaker 1: to disguise a horse? A masker pony? Yeah, masca pony,

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00:33:37,880 --> 00:33:46,080
Speaker 1: masker pony. Excellent, excellent joke, Chris continued, which is also

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00:33:46,360 --> 00:33:50,680
Speaker 1: how it's pronounced with my English South African accent. Anyway,

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00:33:50,960 --> 00:33:53,240
Speaker 1: I hope that helps, and thanks for reminding me of

455
00:33:53,280 --> 00:33:58,520
Speaker 1: a great joke. We do love some great jokes on here.

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00:33:59,200 --> 00:34:04,840
Speaker 1: Let me tell you, we botch that reading like four

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00:34:04,880 --> 00:34:09,000
Speaker 1: times four times for various reasons, but it made it

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00:34:09,040 --> 00:34:15,640
Speaker 1: all the funnier when it finally happened. Uh. There's another.

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00:34:15,719 --> 00:34:18,720
Speaker 1: Every time a storm comes through, y'all, our our internet

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00:34:18,760 --> 00:34:21,880
Speaker 1: connections don't quite sync up and we're still talking over Skype,

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00:34:22,000 --> 00:34:26,600
Speaker 1: so there's a lot of just long pauses while we're

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00:34:26,600 --> 00:34:28,800
Speaker 1: waiting for the other one to catch up. Like literally,

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00:34:28,880 --> 00:34:31,319
Speaker 1: right now, I'm waiting for Annie to come back to me.

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00:34:33,719 --> 00:34:38,000
Speaker 1: Yeah there we are, There we are, we go. Yeah,

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00:34:38,239 --> 00:34:45,600
Speaker 1: pretty cool, pretty good, pretty good. But that aside, Thank

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00:34:45,640 --> 00:34:50,439
Speaker 1: you so much for jokes and recipes, y'all. Yes, honestly, yes,

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00:34:50,560 --> 00:34:53,919
Speaker 1: thank you so much. We will make these. I will

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00:34:53,920 --> 00:34:56,960
Speaker 1: probably tell this joke at a party. Oh, I have

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00:34:57,040 --> 00:35:02,080
Speaker 1: a party coming up because super producer Andrew is having

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00:35:02,080 --> 00:35:09,759
Speaker 1: a birthday. Yeah, yeah, Andrew. Um, and maybe I'll tell

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00:35:09,840 --> 00:35:12,040
Speaker 1: the joke and pretend you have to pretend you have

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00:35:12,120 --> 00:35:16,440
Speaker 1: never heard it. Okay, Oh, got you anytime? Yeah? Perfect?

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00:35:16,560 --> 00:35:23,000
Speaker 1: Thank you. Um. But yes, we do love jokes, recipes, messages, um.

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00:35:23,080 --> 00:35:25,479
Speaker 1: And if you want to send any of those things

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00:35:25,480 --> 00:35:28,400
Speaker 1: to us, you can our email as hello at sabor

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00:35:28,440 --> 00:35:31,399
Speaker 1: pod dot com. We're also on social media. You can

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00:35:31,440 --> 00:35:34,719
Speaker 1: find us on Twitter, Facebook, and Instagram at savor pod

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00:35:34,840 --> 00:35:36,920
Speaker 1: and we do hope to hear from you. Sabor is

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00:35:36,960 --> 00:35:39,760
Speaker 1: production of iHeart Radio four more podcasts from my Heart Radio.

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00:35:39,880 --> 00:35:42,640
Speaker 1: You can visit the I Heart Radio app, Apple Podcasts,

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00:35:42,719 --> 00:35:45,600
Speaker 1: or wherever you listen to your favorite shows. Thanks as

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00:35:45,640 --> 00:35:49,160
Speaker 1: always to our super producers Dylan Fagan and Andrew Howard.

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00:35:49,480 --> 00:35:51,319
Speaker 1: Thanks to you for listening, and we hope that lots

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00:35:51,360 --> 00:35:52,799
Speaker 1: more good things are coming your way