Question of the Week: What’s the Difference Between Granita and Sorbet?

Granita – a semi-frozen dessert made from sugar, water and various flavorings – no dairy is involved. Further, no ice cream machine or special equipment required.  Basic granita begins with a boiled sugar syrup which is added into a fruit juice.  The granita is then placed in the freezer in a shallow pan and scraped occasionally with a fork which produces a course texture.

Sorbet – is a frozen dessert made from sugar, water and fruit juice or fruit puree, sometimes chocolate, and sometimes wine, and/or liqueur.*  Sorbet also has no dairy ingredients, but is frozen in an ice cream freezer for a smoother texture which is pleasing to the palette (often served between courses of a meal as a palette cleanser).

* Alcohol slows the freezing process so adding liqueurs will result in a softer product which will melt much faster.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on August 4, 2011, in Uncategorized. Bookmark the permalink. 3 Comments.

  1. What about recipes for these?

  2. chocolateshells

    What about Sherbet ? this is a sorbet that contains Fat usually from Milk or Oil but the Cooking process comes from a Stock syrup rather than a crème Anglaise, then Churned.

    Also years ago before All the Sorbet stabilizers & inverted sugars were manufactured Egg white were added as a stabilizer to keep the sorbet Soft with less Ice crystals.

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