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Thursday, April 30, 2009

Creamy Strawberry Sorbet

So you have to trust me on this's going to sound like a crazy idea but really I promise it will turn out delicious...(I'll reveal myself at the end)...

A couple weeks ago my lovely hubby surprised me and brought home Mark Bittman's new book Food Matters (I knew I had to have it after hearing Maryellen sing its praises over dinner at Rasoi). Food Matters is half eating philosophy and half recipes. I've already tried the No Knead Whole Wheat Bread (amazing & will post soon) but this cheerful sorbet was the first thing that won my heart.

This sorbet is more of a method then a recipe. Mark Bittman has seemed to find the easiest, simplest, least complicated way to make a really delicious and creamy sorbet (no ice cream machine needed and only 5 ingredients!)

This is a essentially a flexible base recipe in that you can do a hundred millions things with it, making any flavor you can dream up - Sister Anna has already made a version using blackberries & peaches and I want to try using fresh melon next time...or coconut & extra lime.

Creamy Strawberry Sorbet
from Food Matters by Mark Bittman
1 pound fresh or frozen fruit (I used frozen strawberries)
Juice 1 lime
1/4 cup natural sugar
1/2 cup silken tofu (this is what I was warning you about...I know it sounds weird but trust me nothing in this sorbet tastes / feels like soy or tofu-it just adds a hint of creaminess)
1/2 cup water

Put everything besides water into a food processor and wizz up. Stream in water only if the mixture is too thick to spin around well. Scoop sorbet into a container and freeze!

*Once it is frozen it is really hard so to scoop easily let it sit on the counter for a few minutes or pop it into the microwave for 30 seconds.


  1. This was freakishly good! I (the vegan lemon) would NEVER have guessed that this has tofu in it!

    It was so good that I made a Peach & Blackberry version! Awesome thing to have in the freezer in summer.... and good for you, too!

  2. This looks awesome! I'll be trying it out this (rainy) weekend.

  3. Another follow-up. Just tried this revision today and it's awesome. It may be more like an ice cream/frozen yogurt concoction, but it's great.

    We substituted the 1/2 cup water with 1/2 cup fat-free yogurt and then added low-fat soy milk as needed. It came out great.

    Thanks for the idea.


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