Third Course: Sorbet

Although the serving of sorbet dates back to the Roman Empire when hosts served packed snow brought down from the mountains to clear the palates of the guests, sorbetto did not emerge until the middle of the sixteenth century in Italy. These days a sorbet is served only between the fish and meat courses, but it was once served to clear the palate of the distinctive flavors of each course and get it ready for the next.
If the sorbet is served with a garnish, go ahead and eat the mint leaves, fresh herbs, or flower petals.