Super-Simple Sorbet

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.

Super-Simple Sorbet

Super-Simple Sorbet

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.

Super-Simple Sorbet

3 thoughts on “Super-Simple Sorbet

  1. looks delish! two questions…
    does the recipe still work without the additional 1/4 cup sugar, if you use a lot of frozen berries?
    can you use a blender instead of a food processor to get the same result?

  2. I LOVE this recipe. I made it so many times over the summer. Although I would just use frozen fruit and vanilla yogurt and leave out the extra sugar. Some people might like it sweeter, but it was just perfect for me!

  3. yumyumyummers: The amount of sugar you put in can vary with personal preference, the kind of fruit you use, and even the kind of yogurt. We made our most recent batch with raspberries and blackberries and unsweetened plain yogurt, so we needed the sugar to counteract all that tartness in the berries.

    I’m sure a blender would work just fine, too.

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