Raspberry Sorbet

No ice cream maker? No problem!
TIME 10 minutes, plus optional freezing time
MAKES 4 to 6 servings
1 pound frozen raspberries
½ cup yogurt
¼ cup sugar

1 Put the raspberries, yogurt, sugar, and 2 tablespoons water in the food processor. Process, stopping to scrape down the sides of the bowl if necessary, until the raspberries break down and the mixture is just puréed. If the raspberries aren’t breaking apart, add another tablespoon or two of water, but don’t add too much and don’t overprocess, or the mixture will liquefy.

2 Serve immediately or transfer it to a container and freeze for later. (If you’re freezing it, let the sorbet soften in the fridge for an hour or so, or if you’re in a hurry, let it sit at room temperature for 10 to 15 minutes before serving.)

  • Mango-Coconut Sorbet: Use frozen mangoes instead of the raspberries and coconut milk instead of the yogurt.
  • Cherry-Chocolate Sorbet: Use frozen pitted cherries instead of the raspberries. In Step 1, add 4 ounces chopped chocolate to the food processor along with the rest of the ingredients.
  • Raspberry Granita: Essentially shaved, flavored ice. In Step 2, transfer the mixture from the food processor to a square baking pan and put it in the freezer. Every 30 minutes, stir and scrape the sorbet with a fork to break it into small crystals as it freezes. It’s done when all of the crystals are fully frozen (kind of like a snow cone), about 2 hours. Scrape the granita into bowls or cups and serve.

  • The food processor works incredibly well here. The key is to process the mixture just enough so the frozen fruit breaks apart but not so much that it begins to liquefy. You want the results to be frozen enough to eat with a spoon, not a drinking straw.
  • Yogurt gives the sorbet a little creamy tang, which is nice, but not necessary. You can use water or juice instead. Or for an even creamier texture: cream.

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