It’s March and it’s eighty five degrees. I could complain about this (I do, hourly) but it’s not all bad. When it’s warm out, I make sorbet. Generally speaking, I’m an ice cream fanatic born into a family of lactose-intolerant dessertaholics. And so, I present you with lactose-friendly sorbet! This recipe requires a mere half-cup of yogurt and is a wonderful alternative to heavy-duty fudge sundaes.
Ingredients:
2-3 cups of your favorite frozen fruit
1/2 cup plain, organic yogurt (non-fat is totally fine) OR flavored yogurt of choice
1/4 cup sugar (or 1/8 cup if using flavored yogurt)*
few splashes of water
* In my second batch (blackberry sorbet), I experimented with using a quarter cup of honey instead of sugar. I preferred the flavor of the honey over the sugar, but the honey quickly froze and left a few honey streaks (quite tasty, though) throughout the sorbet. Sugar, I found, mixed more uniformly.
Directions:
1. In a blender or Cuisinart, pour frozen fruit, sugar, and yogurt and blend. As the fruit pulses around, feed the blender with a little water to loosen things up. Once all the fruit has broken down, serve immediately. Alternatively, freeze and then 15 minutes before serving, take out and place on the counter to thaw slightly. This recipe will make two or three bowls.
[...] and then remove and place on a wire cooling rack. Serve warm or save and serve later with tea (or blueberry sorbet, like above)! These cookies keep marvelously for several days; you can also freeze and thaw. [...]