Sorbet is traditionally made from fruit juice or purée, sugar, and water, without dairy.
Its texture comes from freezing the sweetened fruit mixture while stirring or churning it. Because sorbet lacks milk fat and milk proteins, it is generally brighter and more refreshing than ice cream, though it can become icy if the sugar and water balance is poor.
Sorbet is related to other water-based frozen desserts, including granita and sherbet. Sherbet usually contains some dairy, while granita is commonly scraped into coarse crystals rather than churned into a smooth mass. Recipes described as sorbet may also include wine, herbs, chocolate, or other flavorings.
Not every modern product follows the strictest traditional formula, so labels and recipes should be checked when avoiding dairy. The defining culinary distinction is that classic sorbet is a dairy-free frozen dessert based on sweetened water and fruit or another flavoring.