Strawberry Pinot Sorbet

Simple is good. I mean really good!

Frozen fruit, wine, sugar, and yogurt makes sorbet. What’s easier than that?

The possibilities are endless. Peach Champagne sorbet, Strawberry Pinot, Raspberry Cabernet, you can even add a hint of lemon instead of wine for an “all ages” version.

Thanks Mark Bittman for another one for my permanent arsenal. And thanks Jennifer from simple & amazing for choosing a great Food Matters Project recipe this week! It makes so much sense she chose this recipe right?

You can find more dreamy flavors here created by the FMP members.

 

Strawberry Pinot Sorbet      serves 4

adapted from The Food Matters Cookbook by Mark Bittman

• 1 pound frozen fruit (raspberries, strawberries, peaches, you name it!)
• 1/2 cup yogurt {I used  FAGE Greek Yogurt}
• 3 to 4 tablespoons sugar
• 2 to 4 tablespoons cabernet or other full-bodied, flavorful red wine {I used Pinot Noir}

1. Put the fruit, yogurt, sugar and 2 tablespoons wine in a food processor. Process until just pureed and creamy, stopping to scrape down the sides of the bowl as needed and adding more wine 1 tablespoon at a time if the fruit doesn’t break down completely. Be careful not to overprocess or the sorbet will liquify.

2. Serve immediately or freeze for up to a day or two; if serving later, allow 10 to 15 minutes for the sorbet to soften at room temperature.

 

 

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::: keelymarie :::