While yes, they are both sweet, ice cold, and delicious on swelting summer days, frozen yogurt and sorbets have a world of difference between them. To help you pick out which frozen treat to snack on this summer, we’ve broken down the ingredients and processes behind both of these favorites. Here’s what sets these satisfyingly chilled desserts apart.

Frozen Yogurtvegan frozen yogurt

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Often adorned with fresh fruits, chocolate pieces, and cookie crumbles, frozen yogurt first hit the scene in the 1980’s. At first, it was the healthy alternative to traditional ice cream. Since it uses actual yogurt instead of milk or creams as the base, it easily reduces the calorie and fat contents. However, the marketing is pretty misleading because frozen yogurt usually contains sweeteners, which basically cancels out the health benefits.

If you’re not looking to frozen yogurt for the health benefits (like most of us) and just want to enjoy it at the park, or poolside, then feel free to add toppings. Frozen strawberry chunks balance out the sugar contents, right? Frozen yogurt is super creamy, contains plenty of digestion-aiding probiotics, and tastes like extra smooth ice cream. Thanks to coveted chains like Pinkberry, frozen yogurt has become a summer superstar that everyone wants a bit of, healthy or not.

Frozen yogurt doesn’t have to be totally unhealthy, especially when you make it vegan. Try this delicious Strawberry Froyo recipe or these unique Strawberry Frozen Yogurt Cookie Sandwiches.

Sorbetsorbet

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Its full history is muddled in myths and stories, so its true origin cannot be pinpointed. In ancient Rome, sorbet was served as a palette cleanser between courses. Some believe Catherine de Medici had a fondness for sorbets when she married the future Henri II of France in 1533. Others propose it had something to do with Marco Polo. What is true, though, is that by the middle of the 1600s, the noble and rich were enjoying icy treats.

This frozen delight has since become a dairy-free, frozen fruit, and such dessert. It’s usually churned with an ice cream maker, which makes it super easy to scoop. It’s made of 70-80% fruit, water and a bit of sugar, which is spun until smooth and icy crisp. Fruit purees and condensed flavors are added to a sugar water base, so they totally skip over the milky ingredients. In terms of health, sorbets are usually low-fat or no fat, so feel free to indulge this summer.

On a regular basis, nothing beats sorbet, especially for those times when a bowl of fresh fruit, no matter how healthy and dewy, will not do. Enjoy a Roasted Strawberry and Watermelon Sorbet5-Ingredient Passion Fruit SorbetSoursop Sorbet, this unique Raspberry-Rose Sorbet and this pretty Lavender and Lemon Sorbet.

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it’s available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more!

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