Seasonal period: All year

Frozen dessert, distinguished from ice cream because it doesn’t have any fat or egg yolk, so it’s less firm and more granulated than ice cream.

The base ingredient for a sorbet is juice fruit, a wine, a liquor and sometimes an infusion. Syrup is added to it, sometimes with glucose or inverted sugar (or both). During the freezing process, the mixture must be whipped.

Nutritional information (0.1 l)
Fiber 0.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 2.0 mg
Iron 0.0 mg
Zinc 1.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 1.0 ug
Salt (Sodium) 0.0 mg
Sugars 28.6 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.