Sorbets are traditionally served between the starter course and main entree in order to cleanse the palate. The French are responsible for this culinary tradition.
Folklore insists 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 also have 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 the II. 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 can be turned into sherbet by adding milk and egg whites to it before it freezes.
Sorbet is served as a non-fat alternative to ice cream.