People often mistake Italian ice for sorbet. And sorbet is sometimes confused with sherbet.

Some sorbets and sherbets have alcohol in them, and this can lower the freezing temperature, which could lead to softer texture. In Australia and the UK, sherbet means fizzy powder, and only the term sorbet is accepted.

While ice cream is dairy-based with air copiously whipped in, sorbet doesn't have any of those, creating a dense product bursting with flavor. Sorbet is served as a non-fat or low-fat alternative to ice cream.

Here's a chocolaty version of it!

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