2 syllables: Sor, bet. Stress on bet.
sawr-BAY
/ˌsɔˈɹbeɪ/
Sorbet is pronounced sawr-BAY (/ˌsɔˈɹbeɪ/). It has two syllables (Sor-bet), with the stress on "bet". Sorbet is a frozen, dairy-free dessert made from fruit puree or juice, sugar, and water, churned to a light, icy texture. It is typically served as a palate-cleansing treat or dessert course. The word is used for flavors ranging from lemon to mango, and it emphasizes refreshing fruit flavor over dairy richness.
nounSorbet is a frozen, dairy-free dessert made from fruit puree or juice, sugar, and water, churned to a light, icy texture. It is typically served as a palate-cleansing treat or dessert course. The word is used for flavors ranging from lemon to mango, and it emphasizes refreshing fruit flavor over dairy richness.
"I finished my meal with a bright lemon sorbet."
"She chose a mango sorbet to cleanse the palate between courses."
"The sorbet tasted tart and refreshing on a hot day."
Pronounce it as sohr-BAY with the stress on the second syllable; IPA US/UK/AU: /ˈsɔːrˌbeɪ/. The first syllable rhymes with 'or' in 'or' and uses an open-back rounded vowel; the second syllable sounds like 'bay' or 'beɪ,' with a long A. In careful speech, avoid a two-syllable reading like 'SOR-bet'—that shifts to an English version that sounds heavier. You’ll want a light, smooth transition between syllables, ending with a clear -beɪ. Audio reference: try listening to native speakers pronouncing “sorbet” on pronunciation platforms and replicate the crisp second syllable.”
Common errors include pronouncing it as two strong syllables like ‘SOR-bet’ with stress on the first syllable, or devoicing the final -beɪ to a short -bet. Corrective tips: keep the first syllable as an open, rounded vowel /sɔːr/ and ensure the second syllable lands on a long diphthong /beɪ/ without a heavy stop. Practice saying ‘sor-BAY’ with a gentle link between /r/ and /b/; in rapid speech, the /r/ sound can be lightly reduced, but the /eɪ/ should remain long and clear.”
The core of sorbet stays /ˈsɔːr/ plus /beɪ/ across accents, but there are differences: US usually has rhotacized /ˈsɔɹˌbeɪ/ with an rhotic /ɹ/ in the first syllable; UK tends to a non-rhotic /ˈsɔːˌbeɪ/ and a crisper /ɔː/ vowel; Australian often aligns with non-rhotic UK patterns but vowels can be slightly broader, with /ɔː/ and a clear /beɪ/. All share the stress pattern on the first main syllable, then secondary weight on the /beɪ/; the length of /ɔː/ and the quality of /eɪ/ are the main variances.”
Sorbet presents a few phonetic challenges: the /ɔː/ vowel in the first syllable can be tricky for non-native speakers who don’t have a strong back rounded vowel; the second syllable /beɪ/ requires a precise diphthong with a long rising to mid height; and the linking between /r/ and /b/ in fast speech can blur. Also, the final -et spelling often tempts a short /ɛ/ or /ɪ/ instead of the correct /eɪ/. Focusing on accurate vowel placement and clear diphthong articulation will help you master it.”},{
A useful Sorbet-specific check is to say the word in a calm, controlled tempo focusing on the second syllable: /ˈsɔːrˌbeɪ/. If you feel your jaw dropping or your mouth rounding too much on the first syllable, adjust to a tighter lip rounding and maintain a smoother transition to the /beɪ/. In practice, aim for a crisp first syllable and a bright, long second syllable; you can practice by saying ‘sor’ and then smoothly gliding to ‘bay.’
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Sorbet comes from the French sorbet or sorbetto in Italian, ultimately tracing to the Arabic sharba (meaning a drink) or perhaps sherbet from Persian sharbat, which referred to a refreshing drink with sugar. In medieval Europe, sorbet-like ices were made by combining fruit juice with snow or ice, often calling upon infused syrups poured over ice. The modern sorbet emerged in 17th- and 18th-century Europe as a dairy-free, fruit-forward frozen dessert, popular in courtly and literary contexts. The term in English settled as sorbet, pronounced with a soft initial s and a clear stress on the first syllable, adopting the French spelling convention. The first known uses in English appear in culinary texts of the 18th century, aligning with French influence in haute cuisine. Over time, “sorbet” broadened to describe a range of frozen, light-textured fruit desserts beyond the original sherbet, which has a different, often milder definition in some regions.
💡 Etymology tip: Understanding word origins can help you remember pronunciation patterns and recognize related words in the same language family.
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💡 These words have similar meanings to "Sorbet" and can often be used interchangeably.
🔄 These words have opposite meanings to "Sorbet" and show contrast in usage.
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Words that rhyme with "Sorbet"
-bet sounds
Practice with these rhyming pairs to improve your pronunciation consistency:
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