Sorbet (2024)

FAQs

Sorbet? ›

Sorbet (/ˈsɔːrbeɪ, ˈsɔːrbət/, US also /sɔːrˈbeɪ/) is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey. Generally, sorbets do not contain dairy products. Sorbet. Strawberry sorbet. Course.

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.

Sorbet is a non-dairy frozen dessert made from puréed fruit or fruit juice mixed with water and sugar. It should be made up of very fine grains, and contain no large crystals of ice. In some countries, a small amount of milk might be added to sorbet, but this is not the case in the UK.

Sorbet is a French word, and it's pronounced that way too, with a silent t. It comes from the Italian sorbetto, with its roots in the Turkish serbet, which makes clear the relationship between sorbet and its close relative, sherbet.

"It really depends on each person's individual dietary needs and what their health goals are," says Joy. "For example, if you're sensitive to eating dairy, then you should go for the sorbet. But if you're watching your blood-sugar levels, then sorbets aren't the best choice because they raise blood sugar quicker."

On average, one cup of fruit sorbet provides 200–250 calories, which is a good calorie amount for a snack. You can consume that amount of calories without ruining your diet because it is very appropriate to get 200 calories for your healthy snack. Sorbet is low in calories because most of it is water.

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).

August Escoffier describes sorbet as "very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach; preparing it to properly receive the roast. They are appetizers and help to aid digestion". Sorbet is sometimes referred to as "water ice".

By now, you know that gelato traditionally uses milk and cream as its main ingredients, and that sorbet primarily contains fruit juice or fruit purée and does not use dairy products or eggs. Sorbet is less creamy.

What do you eat sorbet with? ›

Since sorbets are usually mostly juice or puree, they are also a terrific place to play with interesting vegetable or herb flavorings, think watermelon basil, or beet pomegranate, or green apple celery, or peach thyme, or chef Sam Fore's Tropical Jackfruit–Ginger Ale Sorbet with Charred Pineapple.

Sorbet is typically considered to be a higher quality, therefore more expensive, frozen dessert. Many brands tout their use of real fruit and natural flavors without added dyes.

sorbet / sherbet. A refreshing dessert made of frozen sweetened water with (usually fruit) flavouring. People from the UK prefer to call it 'sorbet', Americans prefer 'sherbet'. courgette / zucchini. Both of these are borrowed words but they mean the same thing.

The word in question is from Turkish and Persian words that both trace back to the Arabic word sharba, meaning "drink." All three words—the Turkish and Persian words are şerbet and sharbat, respectively—lack an "r" in the second syllable, but when the word was imported into English in the early 17th century it was ...

Both are derived from the Turkish and Persian words şerbet and sharbat respectively. In turn, they are ultimately derived from the Arabic word for 'drink', sharba. The difference appears to be an American distinction between an ice that has a small amount of dairy (sherbet) and one that has none (sorbet).

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.

If you crave ice cream for dessert, you might be able to substitute sherbet in your lactose intolerance diet. Sherbet does contain some dairy, but it's a low-lactose food — one cup has about 4 to 6 grams of lactose, about the same amount as a cup of yogurt and half as much as a cup of ice cream.

Like granitas and other ices, sorbet can be made without an ice cream maker. Alcohol, honey or corn syrup can be added to lower the freezing point and make softer sorbets. Sorbet is usually made with fresh fruit and simple syrup, but other types of preparations exist.