Sorbet
A frozen dessert of sweetened fruit juice or purée and water, with no dairy. It is dense, intensely fruity, and icy-smooth when churned well.
| Category | Ice Cream & Frozen |
|---|---|
| Maker / Origin | France |
| Storage | Keep sealed in the back of the freezer, with plastic wrap on the surface. |
| Shelf life | About 2 to 3 months in the freezer unopened; about 1 month once opened. It ices over faster than dairy desserts. |
| Best uses | Palate cleansers between courses, dairy-free desserts, champagne floats, and light finishes to rich meals. |
| Substitutes | Sherbet for a touch of dairy richness, or granita for a coarser Italian ice. |
| Pairings | Champagne (for palate cleansing), mint, and fresh fruit. |
| Last checked | October 18, 2026 |
About it
Sorbet's name comes through Arabic and Turkish serbet, the cooled fruit drinks of the Ottoman court, though the frozen dessert took its modern form in Italian and French kitchens. It contains no dairy at all, which is why it is the fruit flavor in its purest frozen form.
Storing it
Serve sorbet slightly colder than ice cream; it softens into syrup rather than cream. Do not refreeze melted portions.
Using it
Serve a small scoop of sorbet between courses as a palate cleanser, or pair it with champagne. Let it temper only briefly; it melts faster than ice cream.
Swaps & pairings
Sherbet is the dairy-adjacent swap. Granita gives the same fruit ice in a grainy, spoon-scraped form.
More from this maker: France