Sorbet

Sorbet

Raspberry sorbet
Type	Frozen dessert
Main ingredients	Water, sugar, flavouring (fruit juice or purée, wine, or liqueur, and very rarely honey)

Sorbet /sɔːrˈbeɪ/ is a frozen dessert made from sweetened water with flavouring (typically fruit juice or fruit purée, wine, liqueur or, very rarely, honey).

Sorbet is often confused with Italian ice and often taken to be the same as (American) sherbet (see below).

In the UK and Australia, sherbet refers to a fizzy powder type of sweet. (The variant pronunciation /ˈʃɜːrbərt/ is so common in all kinds of English that the corresponding spelling makes up about a quarter of the examples found in the Oxford English Corpus.)

Sorbets and American sherbets may also contain alcohol, which lowers the freezing temperature, resulting in softer texture.

Whereas ice cream is based on dairy products with air copiously whipped in, sorbet has neither, which makes for a dense and extremely flavorful product. Sorbet is served as a non-fat or low-fat alternative to ice cream.

In Italy, a similar though crunchier textured dish called granita is made. As the liquid in granita freezes it forms noticeably large-size crystals, which are left unstirred. Granita is also often sharded with a fork to give an even crunchier texture when served.

Agraz is a type of sorbet, usually associated with the Maghreb and north Africa. It is made from almonds, verjuice, and sugar. It has a strongly acidic flavour, because of the verjuice. (Larousse Gastronomique)

...
Wikipedia