Sour Cream Sorbet Food

SOUR CREAM SORBET

Steps:

• Combine sugar and 3/4 cup water in saucepan. Simmer until sugar dissolves.
• Whisk sour cream in a large bowl until smooth. Gradually whisk in sugar syrup. Whisk in lime juice and zest. Refrigerate until cold. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions.

SOUR CREAM SORBET

Steps:

• Trim and throw away root ends, rough tops, and rough outer layers from lemon grass.
• Rinse tender stalks and cut into chunks.
• Finely chop in a food processor or with a knife.
• In a 4- to 5-quart pan, combine lemon grass, sugar, and 1 cup water.
• Bring to a boil over high heat,stirring occasionally.
• Cover and boil for 8 minutes, stirring occasionally.
• Pour syrup through a fine strainer into a 1-cup glass measure; throw away lemon grass.
• If there's less than 1 cup syrup, add water.
• If there's more, rinse pan, return syrup to it, and boil until reduced to 1 cup.
• Nest glass measure in ice water and stir syrup often until cold, 5 to 10 minutes; or cover and chill until cold, about 1 hour.
• Pour syrup into a bowl.
• Add lemon juice and sour cream; whisk to blend well.
• Pour mixture into a 1-quart or larger ice cream maker.
• Freeze until dasher is hard to turn and mixture is softly frozen, 15 to 20 minutes.
• Serve, or cover airtight and store in the freezer.
• Scoop portions into bowls.

CHAMPAGNE-INFUSED BLACKBERRY SOUP WITH SOUR CREAM SORBET

Steps:

• Soup: In a saucepan, bring water, sugar, blackberries and lemon juice to a boil over medium-high heat. Simmer for approximately 10 minutes, then add mint leaves. Remove from heat and let cool. Blend mixture together in a mixer or food processor, then strain through a sieve.
• Sorbet: In a medium saucepan, bring sugar, water and corn syrup to a boil over medium-high heat. Let cool, then stir in lime juice and sour cream. Churn in an ice cream maker until proper consistency is achieved.
• To serve: Divide blackberry soup into four equal parts and pour into separate bowls. Put 1 scoop of sorbet in the middle of each bowl and drizzle with champagne.

SOUR CREAM SORBET

Steps:

• In a medium saucepan, bring sugar, water and corn syrup to a boil. Let cool, then add lime juice and sour cream. Churn in an ice cream maker and freeze until needed.

CHAMPAGNE-INFUSED BLACKBERRY SOUP WITH SOUR CREAM SORBET

Steps:

• Soup: In a saucepan, bring water, sugar, blackberries and lemon juice to a boil over medium-high heat. Simmer for approximately 10 minutes, then add mint leaves. Remove from heat and let cool. Blend mixture together in a mixer or food processor, then strain through a sieve.
• Sorbet: In a medium saucepan, bring sugar, water and corn syrup to a boil over medium-high heat. Let cool, then stir in lime juice and sour cream. Churn in an ice cream maker until proper consistency is achieved.
• To serve: Divide blackberry soup into four equal parts and pour into separate bowls. Put 1 scoop of sorbet in the middle of each bowl and drizzle with champagne.

SOUR CHERRY SORBET

Steps:

• Place cherries in a food processor; cover and process until smooth. Add remaining ingredients; cover and pulse until blended. Pour into a freezer container. Cover and freeze until firm.

SOUR CHERRY SORBET

Steps:

• Place the cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries, and process again to mix well, about 30 seconds.
• Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.

FROZEN FRUIT SORBET

Steps:

• For any variation, place fruit slices or chunks on a wax paper-lined rimmed baking sheet and freeze for 1 1/2 to 2 hours.
• Process fruit, water and lemon juice in a food processor until smooth.
• Serve immediately or freeze for up to 2 weeks.

LEMON SORBET

Steps:

• In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
• In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
• If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.