In the 16th century Catherine de’ Medici gets credit for introducing sorbets to France, after discovering them in her native Florence thanks to a culinary contest won by a pharmacist with his sorbet tutti frutti.
A sorbetière is a sorbet/ice cream maker that mixes up all the ingredients. If you want one that also freezes the mix, you need a turbine à glace .
A Colonel is a lemon sorbet with vodka
A trou Normand often comes in the form of a sorbet made with Calvados.
Image by Arnaud 25