Super Simple Sorbet
From the kitchen of Mark Bittman from Men’s Health.
I made this with strawberries, silken tofu and a little stevia. It was awesome! I bet Greek yogurt would be really good too.
- 1 lb frozen strawberries or other fruit
- ½ cup yogurt, creme fraiche, or silken tofu
- ¼ cup sugar, more or less
- Water, as needed
Put all ingredients except the water into a food processor, and process until pureed and creamy, stopping to scrape down the sides as of he bowl as needed. If the fruit doesn’t break down completely, gradually (a tablespoon or two at a time) add some water through the feed tube, being careful not to over-process the sorbet into liquid. Serve immediately or freeze. To serve later, allow 10-15 minutes for the sorbet to soften at room temperature.
Makes 2 cups.