Lemon Sorbet (2024)

FAQs

Is lemon sorbet good for you? ›

Because it contains little other than water, sugar and some form of fruit, sorbet tends to be much lower in calories and fat than ice cream. But, with the exception of vitamin C, it also tend to be low in nutrients (the amount of vitamin C will vary according to the type and quantity of fruit used).

Ingredients. Water, Sugar, Glucose Powder, Lemon zest (contains modified starch). Lemon Juice, Citric Acid, Mono and Di-glycerides of fatty acids.

Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.

The major difference between the two is that sherbet is made with dairy and sorbet isn't. Sherbet has more of a creamy texture that you'd expect from ice cream thanks to ingredients like milk, heavy cream, or buttermilk in the mix. Sorbet, on the other hand, is simply sugar and fruit.

Not only is sorbet a healthier alternative to ice cream, but it is also a dessert that can be enjoyed guilt-free. With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream.

"If you follow a vegan diet or have a food allergy, sorbet will be a better choice," she adds. Plus, in terms of nutrition, sorbet will also be the healthiest option becasue it doesn't contain the milk, cream, or butterfat, which increases saturated fat content.

Sherbets are often flavored with fruit that has an acidic punch, like lemon, orange, lime, grapefruit, raspberry, or pineapple. The texture is also usually a bit softer than sorbet, which can firm up a bit solidly due to the higher water content.

The difference between ice cream and sorbet is also based on whether or not dairy is used. Technically speaking, ice cream always contains cream and/or milk as its main ingredients, while sorbet traditionally never includes dairy or eggs, instead being primarily made from fruit juice or fruit purée.

Why put egg whites in sorbet? ›

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

And, don't worry if you don't have an ice cream maker, you can easily make this sorbet as long as you have a freezer and a little bit of vodka. Since alcohol doesn't freeze, the vodka helps add smoothness to the the crunchy, icy texture of the sorbet.

Granita (aka Italian Ice)

Granitas have ingredients that are identical to sorbet—pureed fruit (or juice), sugar, and water—but they differ in texture. Unlike sorbet, which is smooth-churned, granita is scraped repeatedly during the freezing process, loosening its structure into icy flakes.

Sorbet is typically served at a colder temperature than ice cream, as it has a lower fat content and can melt more quickly.

Like sorbet, granitas are often made from a puree of fruit, sugar, and water, but the difference is in their textures. Unlike sorbets, which are smooth-churned, granita purees are poured into a pan and placed in the freezer. The surface is scraped multiple times as it freezes, creating coarse, icy flakes.

Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.

Give sorbet a try

1. It's low in calories and easy to eat after a meal. 2. It is full of antioxidants, vitamins and minerals when you add fresh or frozen fruit.

Sorbet is made up of fruit juices, syrup and water.

One cup of an all-fruit sorbet has 184 calories, 34 grams of sugar, 46.2 grams of carbohydrates and no fat. While no fat is good, sorbet is high in sugar and doesn't have any calcium, like milk-based frozen treats do.