Sorbet or Granita
Sorbet and granita are refreshing Italian frozen desserts made from sweetened fruit juice or purée, with granita having a coarser, more crystalline texture. Sorbet is typically churned smooth, while granita is scraped with a fork during freezing to create its signature icy flakes. Both are staples in Italian cuisine, especially popular in Sicily and during warm weather.
🍽️ Nutrition at a glance
These desserts are generally high in carbohydrates from natural sugars and added sweeteners, with virtually no fat or protein. A typical serving provides a quick energy boost and some vitamins from the fruit, but is otherwise low in other key nutrients, with calories ranging from about 100 to 200 per cup depending on sweetness.
Nutrition breakdown
| Calories | 140 kcal |
| Protein | 0.5 g |
| Carbs | 36 g |
| Fat | 0 g |
| Fiber | 0.5 g |
| Sugar | 34 g |
| Sodium | 10 mg |
| Vitamin C | 10 mg |
| Potassium | 80 mg |
| Calcium | 15 mg |
| Iron | 0.2 mg |
| Magnesium | 8 mg |
| Phosphorus | 15 mg |
| Vitamin A | 20 IU |
| Folate | 5 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Granita's unique texture comes from its traditional preparation in shallow metal pans, where it's manually scraped to form large, glistening ice crystals. Nutritionally, they can be a lighter, dairy-free alternative to ice cream, offering hydration and a taste of seasonal fruit at its peak.
