I love Mark Bittman. It started with How to Cook Everything, my first cookbook ever. Before our introduction, I was buying store-made guacamole from the produce aisle. Oh dear.
Some nights, I would lie in bed with Bittman, browsing recipes and learning how to do things I had never done before, like cut a mango (p.636). We made everything together—crab cakes, banana bread, even omelets, which were hard to master. And while I've never had a Cool Weather Japanese-Style Dinner, when I do, the menu is already planned (p.818). The other thing I like about Bittman is that he has a small kitchen, just like me. Basically, he taught me how to cook and to appreciate the simplicity of great ingredients. I guess I shouldn’t be surprised, then, that he inspired this sorbet. I was reading the New York Times online when I came across his recipe: frozen fruit, yogurt, and sugar, mixed in a food processor. That is it? I thought about the blueberries I had in my freezer. That lonely cup of blueberries I picked in July, still waiting for something special to come along. Here it is.
Ingredients
1 cup of frozen blueberries
1/8 cup of sugar
1/4 cup of lemon yogurt
Directions
Combine ingredients in a food processor and mix until creamy
Careful not to overprocess (you want sorbet, not a smoothie)
Freeze
Thaw for 15 minutes before serving
About Mark Bittman
What's wrong with what we eat: TED speech
Bittman's Edamame and Pecorino Salad
