Sorbet is a low-calorie, refreshing dessert that has been studied through the addition of natural ingredients to improve its health benefits. In this study, different concentrations of aqueous extract from Dysphania ambrosioides L. (DA) leaves were incorporated into an orange-acerola sorbet to assess its impact on selected quality parameters. Adding 3.3% DA extract increased the pH from 2.42 to 2.49 and decreased the acidity from 0.57 to 0.55%. Sorbets with higher extract concentrations appeared lighter with a slightly yellowish tone, while parameters such as overrun, melting rate, and vitamin C content remained unaffected. The total phenolic content (TPC) increased by 3.3%, from 48.52 to 55.48 mg/100 g, potentially due to specific compounds in the plant, such as o-cymene. The addition of 3.3% extract was noticeable only in taste, yet the sorbet maintained scores above 6 and showed good purchase intent. In conclusion, sorbets with the highest concentration of D. ambrosioides extract provided a higher phenolic content without negatively affecting quality parameters, while still being well accepted by consumers.