A Long-Standing Tradition
The ancient history of gelato is rich with references to sorbetto. Records trace it back to 7th century BCE China, and then to the Middle East, where the word sorbetto originated from the Arabic "sharba", meaning "cool drink". The recipe made its way to Sicily, where snow mixed with lemon or fruit was preserved in underground ice pits called “niviere”.
The earliest known recipe resembling sorbetto dates back to the Renaissance, while fully written recipes began appearing in the 1600s. In 1775, the first book entirely dedicated to the art of frozen desserts—"De' sorbetti" by Filippo Baldini—was published in Naples.
What Makes a Good Sorbetto?
The basic ingredients for a sorbetto are water, sugar, and fruit pulp or juice. But to make an excellent sorbetto, balance is key. Fruit contains varying amounts of natural sugars, and sugar is the only solid component in a traditional sorbet recipe. As noted by Caviezel in The Science and Technology of Artisan Gelato, balancing a sorbetto mixture can be challenging.
A perfect sorbetto should:
- Have a smooth, fine texture
- Be consumed fresh, ideally within hours of preparation
- Deliver bright, clean flavors
Types of Sorbetti
Sorbetti generally fall into three main categories:
- Sweet fruit sorbets (e.g., mango, peach)
- Acidic fruit sorbets (e.g., lemon, raspberry)
- Alcoholic sorbets (e.g., prosecco, mojito)
In recent years, artisan gelato makers have expanded the variety of sorbet flavors, introducing options like coffee, chocolate, and even goat milk sorbets. Unlike traditional gelato, classic sorbetto contains no milk, making it ideal for those with lactose intolerance or for consumers seeking a lighter option.
Wellness in a Scoop
Nutritional Benefits
A fruit-and-sugar-only sorbetto typically contains about 130 calories per 100 grams, which is 30% to 50% fewer calories than most cream-based gelato. It is easy to digest and often served mid-meal as a palate cleanser or digestive aid.
But beware: some products labeled as "sorbet" may actually contain milk or cream. A true sorbetto is dairy-free and delicately refreshing—don’t settle for imitations!