Sometimes when I hold dinner parties, the main event isn’t, well, the main event.
I may spend all day toiling on the main course, but in the end, what stays in people’s minds is the dessert, which I’ve whipped up in 15 minutes.
And what gets people talking is how simple my dessert is: It’s sorbet. Usually strawberry. Nothing fancy, yet it’s so delicious, people clamor for seconds, thirds, and even express a desire to lick their bowls.
(Okay, so sometimes I do whip up fancier versions such as chocolate-cherry, but more complex flavors don’t necessarily garner more compliments.)
I’m not going to lie. I did not make up this recipe. This one of the great many beloved recipes I picked up from The Minimalist column by Mark Bittman in The New York Times.
But it’s ingenious and should be spread far and wide.
Put all the ingredients in a food processor, and add a couple of tablespoons of water. Process until it’s puréed and creamy, but don’t overdo it, because then it will turn into a smoothie. Stop occasionally to scrape down the sides of the container, and if the fruit stays in frozen chunks, add a tablespoon or more water at a time through the feed tube.
It’s best served immediately, but you can also freeze it for later. Just make sure to leave it at room temperature for 10 to 15 minutes to soften.
Yield: At least 4 servings.