Fruit may be the first ingredient on the label, and sorbet may be lower in saturated fat than ice cream, but it’s often packed with a lot more sugar. For instance, a ⅔-cup serving of Talenti raspberry sorbet has 30 grams of added sugars, while a similar amount of Häagen-Dazs Sweet Lemon Coconut sorbet clocks in at 41 grams.
Make it healthier: For a DIY sorbet, freeze chunks of whole fruit, then process them in a blender with a little dairy or plant milk. Freeze the mixture in a container before scooping it out to serve. If that preparation sounds too fussy, go for a small portion of ice cream, which can be lower in added sugars. For instance, Breyers Natural Strawberry has 14 grams in ⅔ cup. Plus, ice cream’s fat and protein help slow the release of sugar into your bloodstream, lessening the negative effects.
