This homemade sorbet comes out so thick and creamy, its eaten with a spoon in a bowl and honestly resembles commercial sorbet very closely--except its healthy and made out of pure fruit and milk with just a tad sugar (though its really sweet enough without the sugar).

Add the following to a blender:

**1 and 1/4 cup Dole frozen mixed fruit
**1/2 cup milk
**1/2 teaspoon sugar

Blend until fruit is pulverized and the consistency is like sorbet. Poor into bowl and enjoy .

If you have a Costco nearby, I get this huge bag of frozen fruit by Dole. It has honey dew melon, grapes, strawberries, peaches, and pineapple (1 cup is 80 calories).

I use the Dannon 2% low calorie milk (45 cal for 1/2 cup), which is really creamy.

About 130 calories per huge serving (I've already had 2 bowls today LOL).

peaches are really good too in the above method -with a squeeze of lime juice...hold the sugar...

I have a little black and decker mini food processor that's perfect for this job - makes a perfect one cup serving... when you want something frosty.

Ooh, that sounds yummy.

My after-walk smoothie of the day:

1 C 1% milk
1/2 C frozen fruit (today was strawberry/peach, yesterday was raspberry/banana)
2 Tbl flaxseed meal

I do it in the Magic Bullet, which won't tolerate a higher fruit-to-milk ratio, and it comes out milkshake consistency.

Do most sobet's have milk in them?
If so, I didn't kow that.

Sheberts have milk or some fat - sorbets are pretty much anything
http://www.drgourmet.com/techniques/...sherbert.shtml

Sorbet vs. Sherbet

The difference between sorbet and sherbet is that sherbets contain milk or another fat, making it similar to ice cream. Generally thought of as being fruit based, sorbets can be made with any ingredient.

Sorbets are technically ices (as in Italian ice) and are also referred to as granitas. They were actually the first iced dessert, probably having been invented by the Asians and then introduced to the Middle East and Italy. They are generally granular in texture where sherbet is creamy as a result of the added fat.

The smoothness of a sorbet is also dependent on the secondary ingredients because of how they can change the structure of the frozen recipe. More or less sugar or alcohol or even the amount of water will make a big difference in the texture of the recipe.