 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
|
This ridiculously easy recipe (that only requires a food processor and 5 minutes of your time) is another great recipe from Mark Bittman. Feel free to experiment. For example, one variation Bittman recommends is using frozen cherries and four ounces of melted, cooled bittersweet chocolate instead of sugar. Or you can mix fruits (like blueberries and peaches). If you have fresh fruit you want to use, just freeze it until hard, for about an hour. You may never buy sorbet again! Ingredients:
1 lb frozen strawberries or 1 lb other frozen fruit |
1/2 cup yogurt or 1/2 cup creme fraiche or 1/2 cup silken tofu |
1/4 cup sugar (use more or less depending on sweetness of the fruit) |
Directions:
1. Put all the ingredients in a food processor container along with a couple of tablespoons of water. Process until just puréed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break down completely, add a little more water through the feed tube, a tablespoon or two at a time, being careful not to over-process or the sorbet will liquefy.
2. Serve immediately or freeze it for later. If serving later, allow 10 to 15 minutes for sorbet to soften at room temperature.
|
|