Cerbetta

Cerbetta (Persice et Turcice شربت šarbat) est potio imbecilla aut leviter inebrians quae e suco fructuum aquaque frigida vel glacie necnon saccharo confecta, aromatibus interdum additis.

Gastronomia Paniabica: વરીયાળી નું શરબત varīyālī nuṃ śarbat, i.e. cerbetta e foeniculo

Bibliographia

Ars coquinaria Indica: इमली आलू बुखारे का शरबत املی آلو بخارے کا شربت imalī ālū Bukhāre kā śarbat, i.e. cerbetta e prunis tamarindisque, fructibus crudis appositis

Fontes antiquiores

• 1685 : Henricus Mundius, Bioxphetologia, seu Commentarii de aere vitali, esculentis ac potulentis (pp. 347-348 apud Google Books)

Eruditio

• "Sherbet" in Alan Davidson, The Oxford Companion to Food (Oxoniae: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 719-720
• Laura Mason, Sugar-plums and Sherbet: the prehistory of sweets. Totenais: Prospect Books, 2004
• Robin Weir, Jeri Quinzio, "Sherbet" in Darra Goldstein, ed., The Oxford Companion to Sugar and Sweets (Oxonii: Oxford University Press, 2015) pp. 608-610

Praecepta

• 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 389, "red currant sharba[t]")
• 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) p. 586 ("Soudan: Sharbot")