Sorbet is a frozen dessert made primarily from fruit juice or fruit purée, combined with water and sugar. It is dairy-free, which distinguishes it from similar frozen treats like sherbet that contain milk or cream. Sorbet has a light, icy texture and a fruit-forward flavor, making it refreshing and often used as a palate cleanser between meal courses

Key Characteristics of Sorbet:

• Made from fruit purée or juice, sugar, and water
• Contains no dairy products, making it suitable for vegans if no honey is used
• Light and refreshing texture, usually finer and icier than sherbet or ice cream
• Often higher in fruit content than other frozen desserts
• Can be flavored with additional ingredients like wine, liqueur, or honey

Origin and Etymology:

Sorbet originated around 550–530 BCE in Iran and the word entered English via French and Italian, ultimately derived from the Arabic word sharbat , meaning a sweet drink

Difference from Sherbet:

• Sorbet contains no dairy, while sherbet includes 1–2% milkfat from milk or cream
• Sherbet is creamier due to dairy content; sorbet is lighter and icier
• Both are fruit-based but differ in texture and fat content

Typical Preparation:

Fresh or frozen fruits are pureed or juiced, then mixed with sugar syrup and water, and churned in an ice cream maker to produce a smooth, uniform texture

. In summary, sorbet is a dairy-free, fruit-based frozen dessert known for its refreshing taste and light texture, distinct from dairy-containing sherbet or ice cream.