The sorbet (in Italian, sorbetto) is a pause in the menu, not a dessert. It is served in a small cup between two mains, or between a fish course and a meat course, to refresh the palate before starting again. The most common flavours are lemon, mandarin or seasonal fruit.
It only makes sense if the menu has two mains. With a single main, the most common choice at receptions, it can be dropped without regret and taken off the price. The sorbet moment often coincides with a pause in the party, such as a dance or a speech.
What to ask
Ask whether the sorbet is included in the price per person, whether it can be dropped and how much the bill goes down. If it stays, ask for it to be light and served in small portions. Its place in the sequence is explained in the guide to menu courses; examples in the sample wedding menus.
