Sorbet should not freeze hard; it should be a creamy liquid and ice cold.
And now the sorbet cools our throats and leads us up to the game.
For a sorbet, add a meringue made of the beaten white of egg and sugar to the partially frozen ice.
Freeze, and serve in sorbet glasses, with Eau de Vie de Dantzig on top.
Outside, by the cracked pool, it was coming on slow twilight and that magic, tropical blood-orange sky like a swirl of sorbet.
A sorbet made of the ripe fruit whets the appetite and the pulp is used locally for bites of venomous animals.
Sorbet is a mixture of flavors prepared as for water ices or a frozen punch.