TLC Cooking "Sherbet vs. Sorbet"


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** Sherbet vs. Sorbet **

by the Editors of Easy Home Cooking Magazine

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the Editors of Easy Home Cooking Magazine.  "Sherbet vs. Sorbet"  21
November 2007.
July 2013.
Enlightened Desserts Image Gallery
Enlightened Desserts Image Gallery

*Sherbets contain additional ingredients. See more sweet treats with these
enlightened desserts pictures.*

Elke Dennis

-Q. My grocery store carries both sherbet and sorbet. Is there a difference
between them?-

A. Sorbets and sherbets are similar, but there are some important

For example, sorbets are friendly to lactose-intolerant individuals since
they don't contain any dairy products. Sherbet on the other hand can
contain dairy in it. 

Despite that difference, the two icy treats are very similar in their base
ingredients. Sorbets are made with puréed fruits, sugar, and water and
sherbets are made with those three same ingredients.

But while sherbets are made with the same ingredients, they also can
contain milk, gelatin, or egg whites.

In fact, most brands of sherbet sold in supermarkets contain from 1 percent
to 2 percent milk fat or cream.

In contrast, sorbets never contain any type of dairy product. Sorbets also
have a somewhat softer consistency.

To learn more about sherbet and sorbet, view the following articles:

· Raspberry Sorbet Bombe
· Eating Healthy: Healthy Tips to Eat Dairy Products
· Grapefruit Sorbet


is there dairy in sherbert

Sorbet - Wikipedia, the free encyclopedia


** Sorbet **

From Wikipedia, the free encyclopedia
Jump to: navigation, search

Raspberry sorbet
Type Frozen dessert
Main ingredient(s) Water, sugar, flavouring (fruit juice or purée, wine,
or liquer)

Strawberry sorbet

*Sorbet* /sɔrˈbeɪ/ is a frozen dessert made from sweetened water
flavoured with fruit (typically juice or purée), wine, and/or liqueur.


· 1 Classification and description
· 2 Early history and folklore
· 3 Distinction from sherbet

· 3.1 American terminology
· 3.2 English/French labeling
· 3.3 Central and Western Asia

· 4 See also
· 5 References

· 5.1 Notations
· 5.2 Footnotes

*Classification and description[edit]*

Sorbet is often confused with Italian ice and often taken to be the same as

Sorbets/sherbets may also contain alcohol, which lowers the freezing
temperature, resulting in softer texture. In the UK and Australia,
/sherbet/ refers to a fizzy powder, and only the term /sorbet/ would be

Whereas ice cream is based on dairy products with air copiously whipped in,
sorbet has neither, which makes for a dense and extremely flavourful
product. Sorbet is served as a non-fat or low-fat alternative to ice cream.

In Italy, a similar though crunchier textured dish called granita is made.
As the liquid in granita freezes it forms noticeably large-size crystals,
which are left unstirred. Granita is also often sharded with a fork to give
an even crunchier texture when served.

Agraz is a type of sorbet, usually associated with the Maghreb and north
Africa. It is made from almonds, verjuice, and sugar. It has a strongly
acidic flavour, because of the verjuice. (/Larousse Gastronomique/)

*Early history and folklore[edit]*

The word "sorbet" is possibly derived from the Italian verb "sorbire" (to
imbibe).^[1] However the root is present


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