Today, sherbet is renowned in pastry as a frozen version. Originally Sherbet was unfrozen and consist of rubbing sugar lump against lemons skin to extract the natural oil.
Recently Mixologist has been inspired from this well-known recipe to create a different type of syrup.
Inspired from “Gian Paolo Feminis” an Italian gentlemen responsible for the popularity of the Bergamot Fruit outside Italy this sour cocktail is very refreshing with its delicate fragrance.
Author: Louise Pascot, Lecturer Practical Arts at EHL
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