Strawberry Yogurt Sorbet

Here we go again, another sorbet recipe! The bag of frozen strawberries is larger than the bags of other frozen fruits (mango and raspberry) that I use  for two other sorbet recipes. To prevent a food-processor overflow, I cut the yogurt in half (compared to the recipes for mango sorbet and raspberry sorbet). The result? I think this is my best sorbet recipe!

If you time the thawing just right, the sorbet will have enough body to be served immediately -- and give you one terrific cold headache! This photo shows it right out of the food processor. The textures was similar to soft-serve ice cream.

I start by whirling the sugar in the first step. That turns it into superfine sugar, which helps it blend better with the other ingredients.

The sugar amount can be changed to your taste. If you know you will serve it immediately, you can get away with less sugar. Freezing diminishes the perception of sweetness, and may mean you need to use the full amount of sugar.

½ cup sugar (this can be cut back to 1/3 cup)
16-ounce bag of frozen strawberries, nearly thawed
16 ounces fat-free plain yogurt
  • Whirl the sugar a 30-60 seconds in the food processor.
  • Add the berries and whirl to blend with sugar. Make sure no whole strawberries are hiding in the mix.
  • Add the yogurt. Whirl until well blended.
  • Place in covered container and freeze -- or serve immediately.
  • If you do freeze the sorbet, the container needs to sit on the counter to thaw 10-40 minutes (or longer). The time will vary with the temperature of the freezer, the temperature of the room, and how soft you like it. Scoop and serve. Sometimes I scrape the top with a fork . . . which creates a snow-cone texture.

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