Tuesday, December 16, 2008

How to Make a Great Sorbet (or Smoothie).

Tomato Slices / by Nancy Merkle

I do subscribe to the "less is more" theory of food, dining, and cooking, meaning: good, whole ingredients, spice as a flavor enhancer, and texture and temperature suited to the plate. Simple. Preparation combines and blends the ingredients making the whole greater than the sum of the parts. Cooking may be chemistry, but it is not alchemy. You can't take poor tasting tomatoes and make good spaghetti sauce.

In that light, here is another great "minimalist" recipe from Mark Bittman and the NY Times, for . . .

Sorbet or Smoothies.

I have made thousands of milkshakes and smoothies, but never sorbet. It's easy to do and easy to do right, if you remember a few things.

First, if it is not in season for the fruit of choice, buy frozen. When strawberries or peaches are in season and inexpensive, by all means, you will never taste better than the local fresh products, but when they are not, the other 300 days of the year, good frozen fruits are much better than fresh produce because they are picked when fresh, then frozen.

Next, if you are not adding ice cream or sweetened yogurt, you should add at least a little bit of sugar. Even half a teaspoon per 16 ounces of smoothie works.

Speaking of yogurt, for milk-based sorbets or smoothies, use yogurt as an alternative to milk, it adds a thickness and depth that milk can not.

For the very simple sorbet recipe: http://www.nytimes.com/2008/12/10/dining

1 comment:

Lynn said...

Amen! We used to make "power shakes" when the girls were little, and we had our own chickens and goats. Into the blender went a ripe banana or two, a scoop of powdered milk, a couple of fresh eggs, maybe half a tube of frozen orange juice, and then we started chunking in frozen strawberries. It's been 20 years or more, so I don't remember if we diluted it with water, but sometimes we used yogurt or fresh goat's milk. Quick, filling, tasty, and *cheap*.