Friday, July 27, 2007

Very Berry Vanilla Frozen Yogurt Sorbet

Okay, so the Ice Cream maker has been working overtime lately! :D I've been trying a new recipe. I'm not usually one for fruit ice creams, but I love smoothies. Long ago, I thought you could just freeze a smoothie and it would be like ice cream. No. Sure does make good popsicles, though. I've always been a fan of Italian Ices (can you say Rita's anyone??), and definitely a sorbet fan. Sorbet, though, is about $4 a pint if you get a good kind. And sherbet, well, that's just sugar and water with food coloring. No thank you!

Well, I did a little reading about fruit ice creams, fruit ices and frozen yogurts and have come up with the following for your review and approval (LOL Do I sound official???). There are a few steps, but do not fear, hard work and patience are rewarded with a delicious, creamy, fruity frozen yogurt sorbet.

Very Berry Vanilla Frozen Yogurt Sorbet

1 16 oz bag frozen mixed berries (make sure they are not sweetened JUST the fruit)
1/4 Cup Sugar (feel free to use less if you like, but you'll need sweetness to counterbalance the tart fruits)
2 tbs water
2 cups Stoneyfield Farms No Fat Vanilla Yogurt

In a medium sauce pan, place berries, sugar and water. Bring to a boil, reduce heat to simmer and stir often. Cook for about 10 minutes - until juice is thickened.

Allow fruit to cool to "warm" and pour into a blender. Thoroughly blend the berries until smooth. Strain seeds and reserve the sauce. Place in refridgerator 2 hours (or more) until completely chilled.

In a blender mix the 2 cups Yogurt and the fruit puree in a blender until smooth and well mixed. Refridgerate again, for about an hour. Pour this mixture into the ice cream makers bowl and process for 20-25 minutes according to directions from the manufacturer.

From this point, you have two choices. Serve as "soft serve" and enjoy thoroughly. Or if you have a strong will, you can freeze 2 hours until firm and THEN serve. :D I'm even considering scooping out with my mini cookie scooper and covering in a chocolate shell type stuff to make frozen bon-bon type stuff.


Faythe, Petite Kitchen Author said...

Great. You've just blown the "not eating cold stuff when I feel cold unless it's 100 outside" right out of the freakin' water. I will put on a sweater for this one. Yum.

Faythe, Petite Kitchen Author said...

OMG. How did I miss it. Bon Bon? You MUST make Bon Bons. Please, oh please? (You can't see me on my knees, beggin', with a pitiful puppy dog eyes look)

kbabe1968 said...

:) THANKS! I gotta go get some of that Magic Shell type chocolate stuff that hardens on it. I might just try to melt the white chocolate chips and see if that works (I found one that is GF).


Cher A said...

Hi... I've been enjoying my ice cream maker this summer for sorbet this summer. Let me know if you'd like some recipes. Our favorites have been raspberry sorbet, lemon sorbet and I'm tinkering with a lime-cherry one right now.

kbabe1968 said...

Of course Cher A! I always welcome new recipes.

Natalie said...

Yum! Kids would love the color of this!