It tastes great, is refreshing and is pretty to look at. And it’s oh so easy to make!
The recipe is a simple sorbet that I ran across on the Internet. Although others claim it’s been around for many years, Mark Bittman wrote about it in a 2008 New York Times column and many people have made it since.
The recipe is as simple as it gets with three ingredients: frozen fruit, yogurt and sugar.
Give the ingredients a whirl in a food processor, and the result is a smooth and delicious treat that’s perfect for a summer snack or dessert.
I made mine with a frozen fruit mix of strawberries, peaches, mangos and pineapple. The sorbet was delicious and such a gorgeous peachy color.
I don’t have a large processor (although I do wish my checkbook would allow for the splurge!), so I used my mini-prep food processor, making just half a recipe. The processor complained a little bit, because it was a big load for the tiny machine, but it did do the job fairly well, only leaving a few pieces of unprocessed mango!
When you’re making the sorbet, watch it closely so it doesn’t go from the point of sorbet to smoothie. And eat it immediately for the best results.
The fun thing about this recipe is the many ways you can adapt it. I’ve been reading variations such as blueberry/ lemon yogurt/ brown sugar and Bittman’s variation with frozen cherries and 4 ounces of melted and cooled bittersweet chocolate in the place of the sugar. But whatever you choose to try, make sure you use frozen fruit, even if you freeze it yourself.
- 1 pound frozen strawberries or other fruit*
- 1/2 cup yogurt, creme fraiche or silken tofu
- 1/4 cup sugar, more or less
Serve immediately or freeze it for later; if serving later, allow 10 to 15 minutes for sorbet to soften at room temperature.
Yield: At least 4 servings.
New York Times
*Notes: I bought a bag of frozen mixed fruits that included strawberries, pineapple, mangoes and peaches.