18th-Century “Acque Gelate”: The first sorbets of Venetian Cafés

Long before the invention of modern gelato, the Venetian summer found relief in refreshing, aromatic, and refined drinks. In the salons and coffeehouses of the 18th century, alongside steaming coffee and rich hot chocolate, the so-called “acque gelate” (chilled waters) were immensely popular.

Orzata (almond syrup), lemonade, tamarind, and the very first fruit sorbets represented the ultimate luxury and comfort during the hottest months. These artisanal preparations were beloved by nobles and intellectuals, including one of Caffè Florian’s most famous patrons: Giacomo Casanova.

“Acque Gelate”: Beating the Venetian Heat in the 1700s

How did people cope with summer before refrigerators and freezers?

In Venice, where humidity made the hottest days particularly oppressive, the answer could be found in a glass.
The iced waters of the 18th century were drinks made with water, sugar, juices, syrups or essences, cooled with ice and often served in the city’s most elegant meeting places.

They were far more than simple thirst-quenching drinks: the availability of ice, the quality of the ingredients and the complexity of their preparation made them highly sought-after specialties, perfectly suited to the culture of luxury and conviviality that characterised Venetian cafés.

Flavors of the Era: Orzata, Lemonade, Tamarind, and the First Sorbets

Among the historic drinks of Venice, orzata held a special place. Traditionally made with almonds, it was appreciated for its sweet and delicately aromatic flavour. Lemonade, on the other hand, offered a fresher, more tangy note, while tamarind introduced an exotic taste, also linked to the availability of ingredients arriving through distant trade routes.

And then there were sorbets, the ancestors of many of the frozen treats we know today. But where did they come from?

The earliest versions combined ice with sugar and fruit juices, creating a texture still very different from modern ice cream, yet already capable of transforming fruit into an entirely new experience.

Ice in Venice: The Complex Art of Preserving the Cold

At the time, in Venice, the real luxury was not only what ended up in the glass, but also how to keep it cold.
Before electricity, ice had to be collected during the winter, transported and stored in specially designed ice houses or insulated spaces so that it could be used during the warmer months.

In Venice, a city famously built on water and without natural sources of ice, this process required considerable organisation and resources, making frozen preparations even more precious and largely reserved for the upper classes.

Casanova at Caffè Florian: Intrigue and Refreshing Summer Drinks

Opened on 29 December 1720 by Floriano Francesconi under the name “Alla Venezia Trionfante”, Florian soon became one of the liveliest salons of 18th-century Venice, frequented by intellectuals, artists and prominent figures of Venetian society.

Among its most regular patrons was Giacomo Casanova, an emblematic figure of 18th-century Venice, who often visited the celebrated café in the company of the women with whom he had his numerous affairs.

His habits changed with the seasons: in winter, he liked to order hot chocolate, a drink particularly appreciated at the time and believed to have supposed aphrodisiac properties, while during the summer months he preferred refreshing drinks, such as the iced waters that were among the most sought-after specialties of Venetian cafés at the time and the ancestors of modern artisanal ice cream.

From “chilled waters” to modern gelato: The evolution of taste

As mentioned above, iced waters represent an important chapter in the history of ice cream. Over time, the use of milk and cream, together with the development of new preparation techniques, gradually transformed the simplest frozen preparations into increasingly creamy and structured desserts.

The basic principle, however, remained surprisingly similar: combining quality ingredients with cold to create something enjoyable and unexpected. It is a story that continues today in Venetian gelaterias and the historic cafés around Piazza San Marco, where artisanal ice cream has become part of the ritual of summer.

And what could be more Venetian than enjoying a refreshing break in St. Mark’s Square with a good bowl of gelato?

Reliving history: Florian as the guardian of ancient flavors

Today, the iced waters of the 18th century belong to the history of Venetian cafés, yet some of the drinks that enlivened summer days at the time continue to tell the story of a city accustomed to transforming simple ingredients into refined preparations.

At Florian, where the ritual of coffee has been intertwined with the cultural and social life of Venice for more than three centuries, this memory still survives in the way a break is enjoyed: a moment to savour slowly, just as the café’s patrons did in the 18th century.

Frequently asked questions about the iced waters of Venetian Cafés

What did they drink in Venice in the 18th century?

In 18th-century Venice, people drank coffee, hot chocolate and iced waters such as orzata, lemonade and tamarind drinks. During the summer, early sorbets made with ice, sugar and fruit juices were also popular.

Who invented the sorbet?

There is no single inventor of sorbet. Its origins are very ancient and can be traced to the use of snow or ice mixed with sugar, fruit juices or syrups, a technique that gradually spread and evolved across different culinary traditions.

What did Casanova drink?

Giacomo Casanova was a regular patron of Caffè Florian. In winter, he liked to order hot chocolate, which was also believed at the time to have supposed aphrodisiac properties, while in summer he preferred refreshing drinks such as iced waters.

What is the oldest café in Venice?

Caffè Florian is the oldest Coffehouse in Venice and in the world.