Gelato is the Italian word for low-fat ice cream derived from the Latin word “gelātus” (frozen). Gelato is lower in fat because it contains less cream and more milk, and is churned slower resulting in less air and a richer flavour.

Sorbet is mainly made with fruit and it is denser than gelato. The process is similar to making ice cream in that it is churned and has a similar texture. It is kept at a cooler temperature than gelato to keep its consistency and flavour

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