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Şerbet: from AR Şariba EN to drink.[1] Şerbet, şarap and şurup, To Western languages from Turkish.
Syrup:
1392, from O.Fr. sirop (13c.), and perhaps from It. siroppo, both from Arabic sharab "beverage, wine," lit. "something drunk," from verb shariba "he drank" (cf. sherbet). Sp. jarabe, jarope, O.Prov. eissarop are from Arabic; It. sciroppo is via Medieval Latin, Latin as written and spoken c.700-c.1500.. sirupus.
Sorbet: 1585, "cooling drink of fruit juice and water," from Fr. sorbet, probably from It. sorbetto, from Turk. serbet (see sherbet). Meaning "frozen dessert, sherbet" first recorded 1864.
Sorbet (pronounced /sɔrˈbeɪ/) is a frozen dessert made from sweetened water flavored with iced fruit (typically juice or puree), chocolate, wine, and/or liqueur. The origin of sorbet is variously explained as either a Roman invention, or a Middle Eastern drink charbet, made of sweetened fruit juice and water. The term sherbet or charbet is derived from Turkish: şerbat/şerbet, "sorbet", from the Persian sharbat, which in turn comes from the Arabic شربات sharbāt meaning "drink(s)" or "juice."
Granita (in Italian also granita siciliana) is a semi-frozen dessert of sugar, water, and flavorings originally from Sicily, although available all over Italy (but granita in Sicily is somewhat different from the rest of Italy). Related to sorbet and italian ice, in most of Sicily it has a coarser, more crystalline texture. 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.
Sorbet is often confused with Italian ice or water ice, and it is often taken to be the same as sherbet. In US American usage, sorbet and sherbet are distinctly different products. For Americans, sherbet (alternatively spelled sherbert) is the more widely-known term and typically designates a fruity flavored frozen dairy product with a milkfat content less than 3%. Sorbet, on the other hand, is considered by Americans to be a fruity frozen product with little to no dairy content, similar to Italian ice. In the UK, sherbet refers to a fizzy powder, and only the term sorbet would be used.
Sherbet: c.1600, zerbet, "drink made from diluted fruit juice and sugar," from Turk. serbet, from Pers. sharbat, from Arabic sharba(t) "a drink," from shariba "he drank." Related to syrup.
The word "Sorbet" (pronounced /sɔrˈbeɪ/, /ˈsɔrbɨt/, or /sɔrˈbɛt/) is French (French pronunciation: [sɔʀˈbɛ]) for the Persian word "Sherbet". Sorbets/sherbets may also contain alcohol, which lowers the freezing temperature, resulting in a softer texture.
Agraz: is a type of sorbet, usually associated with the Maghreb and north Africa. It is made from almonds, verjuice, and sugar. It has a strongly acidic flavour, because of the verjuice. (Larousse Gastronomique)
[1] Meyve suyu ile şekerli su karıştırılarak yapılan içecek: “Biraz sonra gümüş bir tepsi içinde ahududu şerbeti getirdiler.” -A. Haşim. 2. Belli törenlerde konuklara sunulan şekerli içecek: “Gelin hanım, köşesine yerleştirildikten sonra şerbetler dağıtılmaya başladı.” -E. İ. Benice.
LOĞUSA ŞEKERİ içinde karanfil, baharat ve şekerciboyası bulunan, baklava biçiminde kırmızı şeker.
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