Okay, maybe it doesn't stink. But it's also not really sorbet, says gin + gelato chief food critic, Quel Fromage.
Over at the New York Times, the "Minimalist" Mark Bittman yesterday ran a little recipe for really quick and easy sorbet, in which he just throws frozen fruit, sugar and water into a food processor, and whips it up, then calls it sorbet!? Now, here at gin + gelato, we're all about quick and easy. Still, to equate pureed frozen fruit with sorbet is just WRONG. What next? Throw a bunch of ketchup onto some pasta and call it marinara?
No, what Bittman has created is more like a slurpee or a slushee. Which is fine and good. Just call it that, not sorbet. And definitely don't call it gelato.
Speaking of: In the next week I plan on posting a recipe for the best sorbet ever. I'm just waiting for the part to fix our refrigerator, which went kaputz, quite suddenly, the other day. I couldn't figure out what was wrong so I went to the appliance blog (that's a blog that has a use, not just some vanity thing like gin + gelato) and came up with a diagnosis and ordered a part to fix it. If I don't get electrocuted, I'll let you know if it worked.