Sorbet
Other names Fruit sorbet, Sorbete
Sorbet: high in sucrose; moderate in FODMAPs, fructose and salicylate; low in histamine and sorbitol. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- SucroseHigh
Sorbet is fruit and sugar frozen together, with no fat or protein to slow anything. The sugar is there for texture as much as taste - without it a sorbet freezes into a block.
Sources· 1
- USDA FoodData Central, the national nutrient database, queried for the sugar profile
- FODMAPsModerate
Sorbet is often high in FODMAP from fruit and added fructose or HFCS. A small serving made from low-FODMAP fruit is better tolerated.
Sources· 2
- Tuck C et al., J Hum Nutr Diet 31 (2018), FODMAP content of common plant-based and processed foods
- USDA FoodData Central, the national nutrient database, queried for the sugar profile
- FructoseFODMAPsModerate
Sorbet is fruit and sugar with nothing to slow either down - no fat, no protein, no fibre. Fruit sorbets add the fruit's own fructose to whatever was stirred in.
Sources· 1
- USDA FoodData Central, the national nutrient database, queried for the sugar profile
- SalicylateModerate
Sorbet is concentrated fruit with the fibre removed, so a scoop represents more fruit than it looks like. The base fruit decides the salicylate.
Sources· 1
- Duthie G.G. & Wood A.D., Food Funct 2 (2011) 515-520, natural salicylates in foods
- Histamine (+liberators / DAO inhibitors)Low
Sorbet is fruit and sugar frozen, and freezing suspends everything - the bacteria that make histamine do not work at that temperature. What matters is the fruit it was made from and how long it sat before freezing.
Sources· 1
- SIGHI — Swiss Interest Group Histamine Intolerance, food-compatibility list, for the entry, its rating and its letters
- SorbitolFODMAPsLow
Sorbet often carries sorbitol, added not as a sweetener but to keep the texture soft at freezer temperature. Fruit sorbets add whatever the fruit brought.
Sources· 2
- Lenhart A. & Chey W.D., Adv Nutr 8 (2017) 587-596, a systematic review of 79 studies on the effects of polyols
- Zumbé A et al., Br J Nutr 85 Suppl. 1 (2001) S31-45, polyols in confectionery
- LactoseFODMAPsNone
- GlutenNo
- OligosaccharidesFODMAPsNone
- TyramineNone
- NickelNone
- OxalatesNone
Intolerance levels are based on our documented scientific sources. See sources →
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Frequently asked questions
Which intolerances does Sorbet affect?
Sorbet is notable for sucrose, FODMAPs, fructose, salicylate, histamine and sorbitol. Clear on lactose, gluten, oligosaccharides, tyramine, nickel and oxalates.
Does Sorbet contain sucrose?
Yes — Sorbet is high in sucrose. Sorbet is fruit and sugar frozen together, with no fat or protein to slow anything. The sugar is there for texture as much as taste - without it a sorbet freezes into a block.
Does Sorbet contain FODMAPs?
Sorbet contains moderate levels of FODMAPs. Sorbet is often high in FODMAP from fruit and added fructose or HFCS. A small serving made from low-FODMAP fruit is better tolerated.
Does Sorbet contain fructose?
Sorbet contains moderate levels of fructose. Sorbet is fruit and sugar with nothing to slow either down - no fat, no protein, no fibre. Fruit sorbets add the fruit's own fructose to whatever was stirred in.
Does Sorbet contain salicylate?
Sorbet contains moderate levels of salicylate. Sorbet is concentrated fruit with the fibre removed, so a scoop represents more fruit than it looks like. The base fruit decides the salicylate. Amounts vary by brand and recipe, so always check the label of the exact product.
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