Why does frozen sorbet melt slower than ice cream and frozen yogurt?

Answer 1

The fat in ice cream does not freeze - only the water molecules. Sorbet has no fat molecules in it, so it is entirely frozen - hence it takes longer to melt.

Answer 2

Frozen sorbet melts slower than ice cream and Frozen Yogurt because it has a higher sugar content. Sugar depresses the freezing point of water, meaning that sorbet freezes at a lower temperature than ice cream and frozen yogurt. This lower freezing point allows sorbet to stay solid for longer periods of time at room temperature compared to ice cream and frozen yogurt.

Answer 3

Oh, dude, it's like science or something. So, sorbet has less fat than ice cream and frozen yogurt, which helps it melt slower because fat melts faster than water. It's like how you're more likely to get a brain freeze from chugging a milkshake than from sipping on a slushie. So, yeah, sorbet takes its sweet time melting because it's just chillin' with less fat.

Answer 4

Well, honey, frozen sorbet is denser than ice cream and frozen yogurt, so it takes longer for the heat to penetrate and melt it. Plus, sorbet doesn't have all that creamy fat content like ice cream, which helps it hold its shape a bit longer. So, next time you're savoring that sorbet slowly melting in your mouth, just remember it's all about that density and lack of fatty goodness.