Best Sour Cream Sorbet Recipes

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.

GLAZED MANGO WITH SOUR CREAM SORBET AND BLACK PEPPER

Steps:

• Peel mangoes. Cut in thirds horizontally, leaving the pit in middle section. Place each portion without pit cut-side down on a work surface, and with a large knife cut into 8 slices perpendicular to the cutting board. Gently push down on slices so they spread out and overlap slightly.
• Sliver enough mango flesh left around the pits to make 1/2 cup. Set slivers aside.
• Butter a baking sheet large enough to hold mangoes in a single layer. Heat the broiler.
• Melt remaining butter in a large nonstick skillet. Use a spatula to place each sliced mango third in the pan so they keep their shape. Cook over medium heat about 5 minutes, sprinkling with two tablespoons sugar, and basting with pan juices.
• With spatula, transfer mangoes to baking sheet, place under broiler, and broil until edges just start to color. Do not overcook. Set mangoes aside.
• Add remaining sugar to juices in skillet, and cook over medium heat until juices start to caramelize. Add lemon juice, and continue to cook, stirring, until amber colored. Season lightly with pepper. Spoon on mangoes.
• Place a sliced caramelized mango third in each of 4 shallow soup plates. Spoon passion fruit sauce around each, and scatter raw mango slivers around. Top each with a large oval scoop of sour cream sorbet, sprinkle 1/4 teaspoon coarse pepper on top and serve at once.

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:

• 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.

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.