# Spoom

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Not to be confused with [Spoon](/source/Spoon).

**Spoom** is a type of frothy [sorbet](/source/Sorbet) made with a lighter [sugar syrup](/source/Inverted_sugar_syrup)[1] than that required for a true sorbet. As it begins to set, it is mixed with half its volume of Italian [meringue](/source/Meringue). Like sorbet, it is made from fruit [juice](/source/Juice), [wine](/source/Wine), [sherry](/source/Sherry) or [port](/source/Port_wine) and served in a tall glass (with a few tablespoons of champagne spooned over it).[2] The name comes from the [Italian](/source/Italian_language) word *spuma*, meaning 'foam'. In Italy, [spumoni](/source/Spumoni) is a light frothy [ice cream](/source/Ice_cream) made with [egg whites](/source/Egg_white), a flavouring and whipped cream.[3]

## See also

- [Spumoni](/source/Spumoni)

## References

1. *Larousse Gastronomique 2009*. [Hamlyn](/source/Hamlyn_(publishers)). 2009. p. 1013. ISBN 978-0-600-62042-6.

1. ["The World's Food"](https://www.theworldsfood.com/dishes/33470). *www.theworldsfood.com*. Retrieved 2024-02-09.

1. Turgeon, Charlotte & Froud, Nina (1961). [*Larousse gastronomique: the encyclopedia of food, wine & cookery*](https://archive.org/details/laroussegastrono00mont). New York: Crown Publishers. ISBN 0-517-50333-6.

## Further reading

Jourdan, Andrea (November 2011). *Spoom! Desserts envoûtants* (in French). ISBN 978-2-89472-589-4.

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Adapted from the Wikipedia article [Spoom](https://en.wikipedia.org/wiki/Spoom) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Spoom?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.
