This Super Simple Fruit Sorbet only takes about five minutes to make, and the result right out of the food processor is a perfect soft texture. Because you’re adding almost no liquid, the fruit flavor is very intense, almost undiluted. For a dinner party, this is elegant with one crisp little cookie sticking out of it. You can get creative with your fruits too, go seasonal. Try to buy organic frozen fruits because otherwise they’re pesticide-laden. In fact, the Dirty Dozen includes peaches, strawberries, blueberries and cherries as having among the highest pesticides. Note that you will want to change the sugar quanitity, depending upon the fruit’s tartness.
SUPER SIMPLE VEGAN RASPBERRY SORBET
Yield: 4 to 6 servings
one 10 oz. bag of organic frozen raspberries (or more)
1/2 Cup soy yogurt, either plain or vanilla flavor
1/3 Cup sugar
2 Tablespoons of water or nut milk or soy creamer
Set aside 4 or 6 pretty frozen berries for garnish (optional).
Put all other ingredients in a food processor container, and pulse.
Add a couple of tablespoons of liquid to help processor. I used Silk Soy Creamer.
Process just until pureed and creamy, and stop a couple of times to scrape down the side of the bowl as needed. Do not over-process or the sorbet will liquefy.
Serve immediately or freeze it for later.
If serving later, allow 20 minutes for sorbet to soften at room temperature.
Garnish each serving with a berry or a mint leaf or a little cookie.
Stand back for applause.