Frozen Dessert | Vegan Gluten Free Low Fat

Sorbet

Varies by fruit Allergens: None (unless fruit allergy or cross-contamination)
Sorbet

Sourcing & Taxonomy

  • Family Varies by fruit
  • Primary Cuisine Global
  • Seasonality Year-Round (fruit dependent)
  • Source Fruit puree, Sugar, Water

The Forktionary Angle

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Definition

A frozen dessert made from fruit puree or juice, sugar, and water, churned to a smooth, icy consistency, free of dairy and fat.

Sensory Profile

TasteSweet, Tart, Refreshing
TextureIcy, Smooth, Melts Quickly
AromaFruity
AcidityMedium

Technical Metrics

Nutrition Facts

Per 1/2 cup (100g)
Calories140 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0 g
Total Carbohydrate35 g
Dietary Fiber0.5 g
Total Sugars30 g
Calcium5 mg
Iron0.1 mg
Potassium80 mg

Chef’s Secret

To prevent sorbet from freezing too hard, add a tablespoon of alcohol (like vodka) per quart during churning; it lowers the freezing point and creates a smoother texture.

Substitutions

Best Match

Sherbet

1:1

Contains a small amount of dairy (milk), offering a slightly creamier texture than sorbet.

Granita

1:1

A coarser, flakier frozen dessert, similar in flavor profile but different texture.

Frozen Yogurt

1:1

Creamier and tangier with dairy, but often fruit-based and a good cold dessert option.

Fruit Ice Cream (Dairy-Free)

1:1

Offers a creamier, richer texture using plant-based milks, similar fruit flavor.

Buying Guide

Look for sorbets with natural fruit ingredients and vibrant colors. Avoid those with excessive artificial additives.

Flavor Pairings

Palate cleanser between courses light dessert refreshing snack served with fresh fruit prosecco float.