Sorbet vs. Sherbet — What's the Difference?

Sorbet, known for its dairy-free composition, primarily consists of fruit puree, sugar, and water, resulting in a dessert that's light, refreshing, and icy in texture. It's celebrated for its intense fruit flavors and is often used as a palate cleanser between courses in fine dining. Sherbet, on the other hand, includes a small amount of dairy—usually milk or cream—which lends it a slightly creamier texture than sorbet, though it's not as rich as traditional ice cream.

The sugar content in both sorbet and sherbet is crucial for their structure and texture, preventing them from freezing into a solid block. However, the addition of dairy in sherbet contributes to a smoother, more velvety texture compared to the more granular texture of sorbet.

In terms of flavor, sorbets are typically fruit-based and offer a wide range of options, from citrus to berry to tropical fruit flavors. Sherbets also primarily feature fruit flavors but might have a more subdued fruit taste due to the presence of dairy, which can soften the intensity of the fruit.

Nutritionally, sorbets and sherbets can vary widely depending on the ingredients used, but generally, sorbets are seen as the lighter option due to the absence of dairy. Sherbet, with its dairy content, may have slightly more calories and fat than sorbet but still less than full-fat ice cream.

Both desserts are popular in various cuisines worldwide, with sorbets often preferred by those looking for dairy-free or vegan options, and sherbets enjoyed by those who prefer a bit more creaminess without the heaviness of ice cream.