Creamy Lemon Cup Sorbet (2024)

FAQs

Is lemon sorbet healthy? ›

Because it contains little other than water, sugar and some form of fruit, sorbet tends to be much lower in calories and fat than ice cream. But, with the exception of vitamin C, it also tend to be low in nutrients (the amount of vitamin C will vary according to the type and quantity of fruit used).

Sherbet contains dairy while sorbet has no dairy. Sherbet (not “sherbert” as it's often mispronounced) incorporates a small amount of dairy, such as milk, cream or buttermilk, which give scoops a richer, creamier consistency as with this Raspberry Buttermilk Sherbet recipe (pictured above).

Fruit high in pectin (berries, stone fruit, and grapes) or fiber (mangoes, pears, and bananas) are high in viscosity and full of body, and they make for an especially creamy sorbet that approximates the texture of ice cream.

Most sorbet recipes will also call for a small amount of citrus juice to add tartness, and this can also help to thin out fruit purées that are too thick on their own.

"If you follow a vegan diet or have a food allergy, sorbet will be a better choice," she adds. Plus, in terms of nutrition, sorbet will also be the healthiest option becasue it doesn't contain the milk, cream, or butterfat, which increases saturated fat content.

With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream. This makes it a great choice for those watching their calorie intake or trying to maintain a healthier lifestyle.

WATER, SUGAR, CORN SYRUP, LEMON JUICE CONCENTRATE, STABILIZER [GUAR GUM, XANTHAN GUM, LOCUST BEAN GUM], CITRIC ACID, NATURAL FLAVOR.

The word sorbet entered English from French, derived from Italian sorbetto, which in turn came from the Ottoman Turkish or Iranian sharbat, originally referring to a type of beverage. The word sharbat is derived from the Arabic verb shariba, which means "to drink".

Sorbet is made up of fruit juices, syrup and water.

One cup of an all-fruit sorbet has 184 calories, 34 grams of sugar, 46.2 grams of carbohydrates and no fat. While no fat is good, sorbet is high in sugar and doesn't have any calcium, like milk-based frozen treats do.

Sugar plays a larger roll in the sorbet than just sweetening the fruit juice. It's also crucial for the sorbet's texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.

Why do you put eggs in sorbet? ›

The quality of the water is important as well — if your water has a bad aftertaste, so will your sorbet — so we recommend using bottled. The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

Tapioca starch (or corn starch): tapioca starch fis our go-to starch to thicken a sorbet mixture, for the velvety texture it creates. If you do not have tapioca starch, you can use corn starch instead, which is not the same, but it still works.

A sorbet does not contain any dairy products and is more acidic, which results in tart flavors. Another difference between sorbet and ice cream is it is a sweet alternative for those with non-dairy* dietary needs or lifestyle preferences.

This dairy-free frozen delight contains just fruit and sugar. It's often churned in an ice cream maker, which makes it scoopable but not creamy. Restaurants use sorbet as a palate cleanser during multi-course meals because its intense fruit flavor is extra-refreshing.

Using a little neutral alcohol will also affect the freezing (without actually affecting the flavour), will help fight the growth of the ice crystals and prevent the sorbet from freezing too hard.

Is it healthy? Relatively. Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C.

And it's unbelievably easy: You need just 2 ingredients and no specialty equipment! In Italy, locals enjoy lemon sorbet as a warm-weather refreshment, palate cleanser, digestive, and even as a breakfast staple.

Give sorbet a try

1. It's low in calories and easy to eat after a meal. 2. It is full of antioxidants, vitamins and minerals when you add fresh or frozen fruit.