We tell you how to prepare Italian sorbetto with very few ingredients and in an easy way; a refreshing dessert with a light texture, ideal for the hot season.

With a texture similar to ice cream, sorbetto is ideal to enjoy at the end of a meal during the summer heat. This cold preparation is based on water, fruits or infusions, therefore, its texture is light and refreshing. It can be made at home or with a juice and vegetable extractor.

According to the Italian magazine Gustissimo, the real sorbetto requires only three ingredients: water, sugar and fresh fruit pulp. However, it is also noted that sometimes ingredients such as egg whites, Italian meringue or carob flour can be added to obtain sorbetto with a smoother and froth consistency.

Sorbetto is a great classic of Italian cuisine. According to tradition, Emperor Nero ordered ice directly from the Apennines to prepare it.

There are countless flavors such as orange, tangerine, melon, strawberry, pear, apple and many more, but the most classic flavor is lemon. We explain how to make this refreshing dessert.

Lemon sorbetto


  • 250 ml water
  • 250 g sugar
  • the peel of 1 lemon,
  • 250 ml lemon juice (about 3 lemons)
  • 1 egg white, optional


Make a syrup in a saucepan by dissolving and mixing the water and sugar. Bring to a boil and when the preparation has become transparent, remove from the heat, immerse and leave the lemon peel to infuse for 30 minutes.

When the syrup has cooled completely, add the lemon juice and egg white; mix with an immersion blender to obtain a creamy and homogeneous consistency. At this point you can pour the mixture into the refrigerator and let it freeze for 40 minutes.

Strawberry, with juice extractor

With the juice extractor you can make sorbettos quickly and easily. To do this, it is necessary to freeze the strawberries 6 to 8 hours in advance. Put them in the extractor.

This recipe does not require thickener, sugar or eggs. Just activate the extractor and you will have a delicious strawberry sorbetto.

Difference between sorbetto, ice cream and granita

Sorbetto does not include fatty ingredients, milk or any dairy derivative in its preparation. Therefore, unlike ice cream, another Italian classic, it can also be safely consumed by lactose intolerant people.

It should not be confused with granita because the latter, after a process, has a granular consistency, while sorbetto has a smoother texture, similar to ice cream, but without milk.

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