Super Summer Sorbet

With all this fresh fruit in season, what a perfect time to make homemade sorbet! The good news is that you don't need a special ice cream maker, just a food processor. Blueberries, raspberries and blackberries all make excellent fruit for sorbet and for those guests who live a dairy-free lifestyle, there is even an option for them too. Healthy, easy and a definite crowd pleaser. Enjoy!

Super Simple Sorbet

Makes about 2 cups; takes about 10 minutes (with already frozen fruit)

1 pound frozen berries or other fruit

1/2 c yogurt, creme fraiche or silken tofu1/4 c sugar or other sweetener

Water as needed

Put all the ingredients except the water into the food processor and process until pureed and creamy. Add water as needed to improve the consistency. Stop occasionally to scrape down the sides. Be careful not to over-process the sorbet into liquid. Serve immediately or freeze. To serve later, just allow 10 to 15 minutes for the sorbet to soften at room temperature.
This recipe is courtesy of Mark Bittman’s book Food Matters — A guide to conscious eating