Many people mistakenly use the terms sherbet and sorbet interchangeably to describe frozen, fruity treats. While the two deserts are similar, they have several distinguishing traits you may not know. This guide will breakdown their unique characteristics, so you won’t be confused the next time you see them on a menu.

Sorbet

Before gluten- and dairy-free desserts were widespread, many people with sweet teeth enjoyed sorbet. Usually, this frozen dessert consists of only fruit and sugar. These two ingredients are churned together and frozen to create a refreshing, low- to zero-fat treat that’s suitable for many diets.

In some instances, this dessert may also contain water, alcohol, flavorings, and acids. These extra ingredients alter the traditional grainy texture, making it smoother and more enjoyable to eat.

Sherbet

Opt for sherbet if you want a creamier treat that is still low-fat. This dessert is also primarily made with fruit and sugar; however, it will contain either cream, milk, butter, egg whites, or another fat to give it a consistency that is similar to ice cream.

To be considered sherbet, the frozen sweet must contain more than 1% milkfat, but no more than 2%. If the fat exceeds this amount, the concoction would be considered a frozen dairy dessert. Mixtures that contain more than 10% fat are usually labeled as ice cream.

If you want to satisfy your sweet tooth in a healthy way, head to Tropilicious Ice Cream Shop in Honolulu, HI. This locally owned business makes handcrafted frozen items in-house, offering unique concoctions, like their haupialani, lilikoi, and lychee sorbet. View their full list of available flavors online, or call (808) 847-1750 to ask about toppings or place an order for a few pints. Connect with the team on Instagram and Facebook to stay updated on the latest flavor creations and specials.