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added about 5 years ago

Depends on who you ask. Some will say they are the same while others will say "Sorbetto" has a higher fruit to liquid ratio.

I would only consider them different if there was a difference in key ingredients or preparation method. But there isn't. Fresh Fruit, simple syrup, lemon juice.

I consider them to be the same thing. Both names are fancy enough if you ask me though. I call it Sorbet. I might call it Sorbetto if I had any Italian in my blood. But, since I don't, I just feel like a poser calling it Sorbetto.

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added about 5 years ago


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pierino is a trusted source on General Cooking and Tough Love.

added about 5 years ago

Per Benny's reply, sorbet is the French term and sorbetto is the Italian. They are basically the same thing but I would award higher points to the Italians when it comes to frozen desserts.

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Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added about 5 years ago

The main difference is in country of origin. In the USA we tend to think of sorbet as a frozen/churned dessert from a fruit & sugar based liquid. The ratios are up for grabs. Commercial products, from any country, tend to have a lot of stabilizers but many pastry chefs don't use any, or as much, because their frozen desserts are consumed faster than ones n containers that need to be shipped and stored for months at a time.

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added about 5 years ago

In Italy at least southern Italy where my family is from sorbetto is a creamier version of sorbet.

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