Gelato vs Sorbet: The Main Differences

What is sorbet and what is it made of   

Refreshing, cooling, and fruity, sorbet is a go-to Summertime dessert.  

What gives this icy treat its iconic flavor? Its ingredients. Sorbet is made only from ice, sugar syrup, and usually fruit puree or fruit juice, making it a cool refreshment.  

Sorbet is entirely dairy-free and hence suitable for vegans. The lower calories of sorbet are also a welcome positive.  

• Dairy percentage: There's no dairy in sorbet, which makes it a great frozen dessert for those that are lactose intolerant. It also means that sorbet is very low in fat. 

• Texture: A true thirst-quencher, sorbet's lack of cream and fat makes it one of the lightest, iciest, and most delicate frozen treats. Professionally made sorbets feature an understated smoothness that comes from the powerful churning process. 

• Taste: Top-notch sorbets deliver a burst of vibrant fruit with every scoop. This frozen dessert is mostly linked with fruit-based flavors, but there are also gourmet variations such as the chocolate sorbet. Yet you can play around with adding liqueurs or fresh herbs to the sorbet to amp up the intensity.  

• How To Serve: To allow the bright flavors of sorbet to shine through, it's best to serve it at warmer temperatures, between 10 to 20F. Serve it on its own as a crowd-pleasing dessert. Or let it wow guests as a palette cleanser and serve it in-between courses at a dinner party.  

 

Gelato and sorbet: what are the differences?  

Picture a warm evening. You've just finished an outdoor dinner, now what's next on the menu? Both gelato and sorbet would be mouth-watering treats, yet what are their differences?  

Ice cream’s history is long and illustrious and originates from Italy, like many culinary delights. In general, it's created from milk, cream, and sugar. Let’s take a closer look at gelato below. 

• Dairy percentage: When we think of gelato, we remember its creaminess that is thanks to the dairy. Gelato’s fat content is roughly 4 to 9%, much less than ice cream but more than sorbet. 

• Texture and taste: Gelato has a velvety, melt-in-your-mouth texture that makes taste buds sing. It is much denser and thicker than sorbet because of the dairy and the slower churning process, making it less airy.  

• How to serve: So that gelato stays creamy and not too hard, it should be served at warmer temperatures, around 10 to 20F.  

 

Sorbet and sherbet: how to tell them apart 

Sorbet and sherbet both deliver zingy, fruity flavors, but they're different.  

What is sherbet? It's prepared in a similar way to sorbet but includes subtle touches of dairy, usually milk, cream, or buttercream. The ratio of dairy in sherbet is much less than in Italian gelato and ice cream, while sorbet is dairy-free.  

Do you love a silky texture? The extra dairy in sherbet and the added fat create a smoother texture that tastes of luxury. The higher water content of sorbet makes it icier and more refreshing.  

Sorbet still has an understated creaminess that allows the fruity taste to be the star. It's usually prepared with punchy fruit flavors, such as lemon, lime, grapefruit, and pineapple.