Deliciously Simple Sorbet that You Can Make in 3 Minutes


This sweet, wholesome treat has become one of our family’s all-time favorites.  It’s so simple, I can barely even call it a recipe.

All you need is frozen fruit, yogurt, and sugar. Grind it up in a couple of minutes in the food processor, and voila!  (And if you don’t have a food processor, you might be surprised to hear that Mark Bittman, my favorite food writer, thinks it is the most versatile appliance in the kitchen.)

Why frozen fruit?


“Frozen fruits … are picked when ripe and suspended in their ripeness until you’re ready to use them,” says Bittman in The New York Times’ article where I spotted this recipe, Sorbet? Let’s Make it Short and Sweet. Of course no fruit is better than fresh, he acknowledges, but frozen fruit is already prepped, it’s relatively cheap, and it’s a “good starting place for a frozen dessert.”

Winter or summer, I always keep on hand frozen fruit and yogurt so we can whip up a batch on a hot day after school, or to serve to guests as a fun finale to homemade pizza.  And the ingredients are so few, and the process so easy, that my kids can pretty much make it themselves.


We’ve made sorbet with mangoes, peaches, cherries, blueberries, and raspberries, but perhaps our most favorite of all is sorbet made with strawberries. Substituting lemon juice for the water makes it particularly refreshing and bright.


Ridiculously Deliciously Simple Sorbet

adapted from Mark Bittman’s Super-Simple Sorbet

Makes about 4 servings.

  • 1 pound of frozen fruit
  • 1/2 cup of plain yogurt
  • 1/4 cup of sugar
  • 1-2 tablespoons of water or lemon juice

Dump the fruit, yogurt, and sugar in the food processor and turn it on. Pour just enough water or lemon juice (about 1 to 2 tablespoons) in the feeding tube to help the fruit break down. If you add too much liquid, you get a smoothie (which is not such a bad thing, actually).


We never tire of whipping up this cold treat — and I never tire of seeing it dabbed on chubby cheeks.

Luke, 22 months, finishing off his "bey"

Luke, 22 months, finishing off his “bey”

I know you’ll love this recipe as much as we do.

15 Ways to Get Your House Ready for Summer Entertaining

Can’t you just feel summer in the air?  See my recommendations for prepping now so you can relax later, at Parentables this week:  15 Easy Ways to Get Your Home Ready for Summer Entertaining.


Join Me for a Live Q&A at the

And finally, I am excited to tell you that my family and I will be featured in the Local Living section of tomorrow’s Washington Post. If you’re not local, you can see the article and photo gallery online tomorrow in the Home & Garden portion of the Lifestyle section at


As part of the article, I will be answering questions tomorrow in an online Q&A session.

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  • Lawson August 29, 2014, 1:24 pm

    Just made this with some foraged Blackberries and it is mighty!
    So nice I made up a litre and put it in the freezer.

    Foraging apples and Elderberries on the weekend!!!

    Thanks for this delight!!!!!

    • Amy September 2, 2014, 10:44 am

      Hey Lawson,

      Your foraged fruit adventures are making my mouth water. What fun!


  • Sarah June 1, 2012, 3:59 pm

    It almost looks like cream cheese, in the photo of it in the measuring cup! I have been scratching my head trying to figure out what kind you use. Anyways, I LOVE your blog and am so happy to have discovered it!! Been going through the archives for 3 hours. I’m a born and bred Washingtonian who lives in Friendship Heights and has always spent time in Tenleytown whether it’s going to my gym over there or hanging out at Fort Reno park, and couldn’t believe you’re my neighbor! (relatively speaking). Your home is so beautiful and I find your writing to be extremely wonderful and approachable.

    • Amy June 1, 2012, 5:21 pm

      Dear Sarah,

      I’m so happy that you found me! And that you found so much material to dig through this afternoon. Being a born Washingtonian, you surely know a ton more about D.C. than I do. Feel free to leave your tips or suggestions here anytime! p.s. Thank you for your compliments on our house. We kinda like it too. :-)

      Take care, and stop back again,

  • Sarah June 1, 2012, 3:56 pm

    Hi Amy,

    I discovered your blog via the Wash Post article. I was wondering– could you tell me the exact brand of yogurt you use for this? It looks so delicious and I was genuinely confused by the texture because it looks more creamy and consistent than the plain yogurt brands I buy, like Horizon Organics and Stonyfield. Something about the way it looks in the photograph makes it look thicker, more like ice cream (and therefore it looks more delicious than your average liquidy yogurt), so I really want to know what kind it is! Thanks much!!

    • Amy June 1, 2012, 5:19 pm

      Hi Sarah,

      Yes, you are right! The yogurt I used this time was Greek yogurt by Cabot. It is much thicker and creamier (and has more protein). It does have a stronger yogurt taste, however, which my kids noticed in the beginning. Now they are fine with it. The regular plain yogurt works just as well, but as you suspect, the sorbet comes out a little less creamy.

      Anyway, I hope this helps, and I hope that you like the sorbet as much as we do!

      Take care,

  • Jen @ Jen Spends June 1, 2012, 9:55 am

    Congrats again, Amy! I was just reading through the Q&A and you did great. I was impressed with how deftly and gracefully you handled the naysayers.

    • Amy June 1, 2012, 10:14 am

      Thanks, Jen! Sometimes when people think of “frugal,” they think that you have to be poor and not spend money on anything but essentials. The Post article reached a much larger audience. I know my particular brand of frugality is not for everyone; simple to one person is luxurious to another. Just goes to prove that you can’t please everyone — as much as I wish I could!

      Thanks for writing in,

  • Alice May 31, 2012, 3:58 pm

    Saw your article, it was great.
    I love that the kids are eating out of the nice dishes!

    • Amy June 1, 2012, 10:32 am

      Hi Alice,

      Thank you for coming by to say hello! Yes, I love to use nice ceramic or glass dishes with my kids. Besides not having to worry about the toxins in plastic, I feel it’s important for kids to be exposed to beauty and real materials from an early age. (Children’s aesthetic sense is formed in the early years, supposedly.)

      You can find cute glassware and even charming mismatched china plates in thrift stores and yard sales. I found a set of these for $1 each (although you can find them for much less) and we use them for fruit and ice cream all the time. If they get broken? Oh well!

      Thanks for writing in, Alice!

  • Caroline May 31, 2012, 8:51 am

    Loved to read your article today and see an *urban* frugal mom! -Caroline in NW.

    • Amy June 1, 2012, 10:46 am

      Hi Caroline,

      Great to hear from you! I had fun checking out your Tumblr and your adorable daughter. Glad to know there is another urban frugal mama close by!

      Don’t be a stranger,

  • Candy Lyons May 31, 2012, 8:40 am

    Hi, Amy. I opened up the Post this morning and saw on the cover of Local Living someone I thought looked like you. When I went to the story page, I saw that, indeed, it was you! Congratulations. What a great article! Jonathan and I did not know we had a celebrity living in the neighborhood.

    See you around the ‘hood.


    • Amy June 1, 2012, 10:39 am

      Hi Candy!

      Great to hear from you, neighbor! Celebrity is a bit of an overstatement – ha! – but I do think it’s cool discovering interesting things about our neighbors. Everyone has a good story.

      Take care,

  • Marian May 30, 2012, 9:38 pm

    Okay, you might have convinced me to break-down and buy a food processor because I LOVE sorbet and you make it sound and look so very easy.
    p.s. I’m looking forward to your live chat on Thursday.

    • Amy May 30, 2012, 9:50 pm

      Hi Marian,

      It IS easy, I swear! We have a 1/2-size food processor that I bought ages ago on sale. It’s a KitchenAid 7-cup processor, and it has not let us down. We use it to make our pizza dough every week. So easy — no kneading!

      Hope to hear from you at the Washington Post chat,

  • Stephanie May 30, 2012, 5:36 pm

    Yum! I just whipped some up! I had a 10 oz. bag of frozen strawberries in the freezer, so I added 5 oz. of vanilla Greek yogurt and 5 TBS water to my food processor! Came out great! Perfect treat on this hot (FL) day!

    • Amy May 30, 2012, 9:23 pm

      Wow, you are fast, Stephanie! I’m so glad it worked out so well for you, and that it hit the spot on a hot day. Thanks for telling me so!


  • Josie May 30, 2012, 2:22 pm

    Sounds delicious! Do you have to eat it all in one sitting or does it refreeze well?

    • Amy May 30, 2012, 2:45 pm

      Good question, Josie! When you freeze it, it loses that smooth and silky consistency and becomes hard. However, you can defrost it a little, and the great taste is still there.

      Hope you try it!