Sorbet

Sorbet is a frozen dessert made from sweetened fruit purée or juice, combined with water or a light syrup and churned to a smooth, icy texture. Unlike ice cream, sorbet contains no dairy and typically does not include eggs, making it dairy-free and often suitable for vegans when no animal-derived ingredients are used. Flavors are usually fruit-based, though some versions incorporate wine, liqueur, or tea for additional depth.

Originating in Italy as sorbetto and later popularized in France, sorbet emerged in European kitchens by the early modern period as a refreshing palate cleanser between courses. It spread to other regions and evolved into a familiar summer frozen treat.

Modern sorbet is produced by blending fruit juice or purée with a sweetener and water, then churning in an ice cream freezer to incorporate air and prevent full solidification. Some recipes use stabilizers such as pectin or gum to improve scoopability. Alcohol can be added in small amounts to lower the freezing point and yield a softer texture. A typical sorbet is intensely flavored with a clear fruit character and a light, refreshing mouthfeel; straining the base can produce a smoother texture.

In some markets, sorbet is distinguished from sherbet, the latter often containing a small amount of dairy and offering a creamier texture. Sorbet is commonly served as a dessert or palate cleanser, and it can be paired with pastries or sparkling wine. For storage, it is kept frozen in a well-sealed container and is best consumed within a few weeks to maintain texture and flavor.