I have to come right out and tell you that I can probably finish making another batch of this sorbet before you finish reading the recipe.
That is why I admit to having a hard time calling this a “recipe”. It’s too easy. I don’t have any difficulty imagining someone could serendipitously put these three things in a food processor, just wondering what would happen, and out would pop sorbet. I’m more surprised that what comes out of the food processor is so darn good. Seriously. Best sorbet you ever had? High probability.
Babies love it, too. This one has my 18-month-old daughter’s stamp of approval.
from The New York Times
- 1 pound frozen fruit
- ½ cup yogurt
- ¼ cup sugar, more or less
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.