make a foam or mousse that lasts long enough to be savored; foams from juice are especially ethereal Similarly, when oil is whisked into a puree or juice, the plant carbohydrates insulate the oil droplets from each other, and the oil and water phases separate more slowly The cook can therefore incorporate oil into a puree or juice to form a temporary emulsion, with richer dimensions of flavor and texture than the puree alone The thicker the puree, the more stable and less delicate the foam or emulsion The consistency of a thick preparation can be lightened by adding liquid (water, juice, stock) Frozen Purees and Juices: Ices, Sorbets, Sherbets When purees and juices are frozen, they form a refreshing semisolid mass that’s known by a variety of names, including ice, sorbet, granita, and sherbet This kind of preparation was first refined in 17th-century Italy, which gave us the term sorbet (via sorbetto from the Arabic sharab, or “syrup”) Its flavor is essentially that of the fruit (sometimes an herb, spice, flower, coffee, or tea), usually heightened with added sugar and acid (to 25–35% and 0.5% respectively), and with an overall sugar-acid ratio similar to that of the melons (30–60:1; see p 382) The puree or juice is often diluted with some water as well, sometimes to reduce the acidity (lemon and lime juices), sometimes to stretch an ingredient in short supply, and sometimes to improve the flavor, which is interestingly affected by the very cold serving temperature: for example, undiluted melon can taste too much like its close relative the cucumber, and thinned pear puree tastes less like frozen fruit, more delicate and perfumed In the United States, “sherbet” is the term applied to fruit ices with milk solids included (3–5%) to fill out the flavor and help soften the texture Though traditional ices are made with fruits, vegetable ices can be refreshing too, as ... respectively), and with an overall sugar-acid ratio similar to that of the melons (3 0–60:1; see p 382) The puree or juice is often diluted with some water as well, sometimes to reduce the acidity (lemon and. .. from the Arabic sharab, or “syrup”) Its flavor is essentially that of the fruit (sometimes an herb, spice, flower, coffee, or tea), usually heightened with added sugar and acid (to 25–35% and. .. supply, and sometimes to improve the flavor, which is interestingly affected by the very cold serving temperature: for example, undiluted melon can taste too much like its close relative the cucumber, and