33
SHERBETS AND
FROZEN YOGURTS
At least 5 hours before serving, prepare fruit by
cutting it into 1-inch pieces. For frozen yogurts,
freeze all of the fruit in a single layer on a baking
sheet. For sherbets, freeze three-quarters of fruit in
same way and refrigerate remaining fruit.
A few minutes before serving, process frozen fruit
and desired amount of sugar with metal blade,
pulsing about 8 times, then processing continuously
until fruit is finely chopped, scraping down work
bowl and cover as necessary.
Add refrigerated fruit or yogurt and any additional
ingredients called for in recipe. Process just until
mixture becomes smooth and creamy, scraping
down work bowl as necessary. Taste for sweetness,
adding more sugar if necessary.
Sherbets and frozen yogurts are best when served
immediately, but they may be frozen for later use.
To prepare frozen mixture for serving, cut it into
1-inch chunks. Process with metal blade just until
mixture becomes smooth and creamy.
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