Recipe Review

Recipe Review: Yogurt Sorbet from Patricia Wells

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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published Aug 1, 2008
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(Image credit: Apartment Therapy)

Readers, we’re going to let you in on a little secret. This stuff tastes like Pinkberry…

We watched cookbook author Patricia Wells make this yogurt sorbet for Ina Garten on an episode of Barefoot Contessa and thought, “Really? That’s it?”

It was one of the first things we made when we bought our ice cream maker, and we proceeded to make it again and again until we got sick of it. But this summer, we’re getting reacquainted.

There are three ingredients: egg whites, sugar, and plain yogurt. You whip the egg whites and sugar until stiff, fold them into the yogurt, and freeze. And if you are addicted to Pinkberry’s tart, yogurt-flavored (and, um, way overpriced) frozen yogurt, make this at home instead. It’s guilt-free, barely sweet, and goes well with fresh fruit — although we’ve also smothered it in chocolate sauce.

We’ll admit, you aren’t going to get the creamy texture of Pinkberry. Our one complaint is that it gets a bit hard and crumbly the next day. But just let it soften before you try to scoop it… or eat it right away. Problem solved.

Here’s the recipe on the Food Network website:

(Image credit: Apartment Therapy)

Related: Recipe: Basic Lemon Sorbet

(Images: Elizabeth Passarella)

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Dessert
Recipe Review
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