Sorbet

A smooth frozen dessert of fruit juice or purée and sugar syrup, made without dairy.

Frozen desserts and sweet beverages

Sugar does more than sweeten sorbet: it lowers the freezing point and keeps the ice crystals small, so the right amount is what makes it scoopable rather than icy or slushy. Churning in an ice cream machine adds a little air and breaks up crystals as it freezes.

Sherbet is similar but contains some milk or cream. Granita uses less sugar and is scraped into flaky crystals instead of churned.

Bake it at VanillaGoods

Baking Academy lessonCreme brulee and custards 5 advanced plating techniques
CalculatorSorbet calculator

Tools for this

Whynter 2.1-Qt Compressor Ice Cream MakerChurns batch after batch without pre-freezing a bowl.See it on Amazon
Vitamix 5200 BlenderBlends glazes, purées and sorbet bases perfectly smooth.See it on Amazon
Spring Chef Ice Cream ScoopClean, round scoops even straight from the freezer.See it on Amazon

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Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

Sorbet (Q13302), Wikidata