This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!
Jennifer of Simple & Amazing chose this week’s recipe, Raspberry Cabernet Sorbet, likely because it is, in fact, simple and amazing. Bittman’s original recipe calls for only frozen raspberries, plain yogurt (or silken tofu), a few tablespoons of sugar and a bit of Cabernet. It offers possibilities galore for anyone who ever has any type of fruit, yogurt and one variety of alcohol in their house on a regular basis. This description fits my own home as does “spacious, charming but roach-infested kitty play pen.”
My on-hand ingredient combo happened to be frozen strawberries, strawberry yogurt and Triple Sec (triple cheapo sub for Grand Marnier–orange liqueur). The liquor does impart a touch of flavor, but its main purpose is to keep the sorbet from freezing solid. Some among you may have noticed your booze does not freeze solid when you put it in the freezer, as you may have perhaps done to stay organized.
My adaptation came out of the food processor more smoothie-like, much thinner than the recipe described, but firmed up overnight. This could be due to improper weight estimation, the different water content of different fruits, the thickness of the yogurt, the variety of alcohol used or hot kitchen weather.
With that in mind, if you’re looking for a sorbet to serve in glorious rounded scoops nestled inside crystal goblets with mint leaf garnishes at a dinner party, I wouldn’t stray from the recipe as written for planning purposes. But if you’re looking to serve your friends or family a refreshing, low-sugar, low-fat fruit dessert that they might end up sipping or scooping, then this is your go-to template. Check out other variations at The Food Matters Project.
Jen Cantin graduated from Clark University in 2011 with a degree in English and Journalism as well as student loans just like you hear about on the news! She shares other (a)musings at Deep Fried Epiphany and dedicates this post to food processors chuggin’ away at whatever needs processing.
Adapted from The Food Matters Cookbook
About a pound of frozen strawberries
1/2 cup strawberry yogurt (dairy or non-dairy; can also sub silken tofu)
2 tablespoons sugar
3 tablespoons orange liqueur (Triple Sec, Grand Marnier)
Combine first three ingredients in a food processor or blender and process until smooth. Add orange liqueur one tablespoon at a time, stopping when you reach the consistency you’d like. Consume immediately or freeze for a few hours or overnight a thicker product.