Sour Cream Sorbet Recipes

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 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.

BUTTERMILK SHERBET

Steps:

• Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.

SOURSOP SORBET

Steps:

• Puree soursop in the food processor.
• Strain the puree (for smooth sorbet, not mandatory) and place in refrigerator to chill.
• To make the syrup, place sugar with 1/3 cup of water in a saucepan over low heat for 5 minutes, Boil the sugar syrup for 1 minutes.
• Chill the syrup in the refrigerator for 1/2 hr to 1 hr until completely chilled.
• Mix the syrup and soursop.
• Freeze the mixture for 7 hours.
• After 7 hours of freezing, put the mixture back in the food processor for a smooth texture (otherwise break the ice with a fork and mix thoroughly).
• Freeze for another 3 hours before serving.