The Silliness of Sherbet

Koreans like their ice cream. Back in January when I arrived, I was surprised to see those large cooler containers with pictures of different ice pops, fudgecicles, and ice cream bars on the outside at almost every restaurant, near the cashier counter.I frequently see people outside with ice cream cones, even in the rain or cold weather. And every menu has something ice cream related to offer, even at the most traditional Korean restaurants.

My first foray into this culture occurred last night, as pictured above. When I ordered the "green tea sherbet", I pictured a small glass dish with a pallet-cleansing dollop of green tastiness.  This is what was served:

Let me break it down for you: First, it comes in a 2 cup Pyrex measuring glass. Layer by layer, it gets better: actual green tea at the bottom, water/powder mix, chilled
ice chips (shavings, they call it)
Frosted Flakes (so not kidding)
fruit cocktail, with extra maraschino cherries, I believe
vanilla ice cream, garnished with green tea powder
one half apple, sliced prettily
mandarin oranges

I mean, seriously, it's a work of art.

Did we finish it all? Not possible, but we made a serious attempt. I mean, each layer was a surprise, and it was more adventure than dessert. This may be my only attempt, however, at "sherbet" in Korea:)