Sour Cream Sorbet Recipes

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SOUR CREAM SORBET



Sour Cream Sorbet image

Here is a light French sorbet that can serve as an easy finish to a complex dinner. Top it with glazed mango and black pepper, or serve it plain to wake up the palate before offering a plate of caramels and chocolates. Either way, the recipe couldn't be easier, and will add a bit of refinement to your table.

Provided by Alain Ducasse

Categories     dessert

Time 25m

Yield 1 quart

Number Of Ingredients 4

1 cup sugar
1 pint sour cream
3 tablespoons lime juice
1/2 tablespoon finely grated lime zest

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.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 11 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 27 milligrams, Sugar 27 grams

SOUR CREAM SORBET



Sour Cream Sorbet image

Make and share this Sour Cream Sorbet recipe from Food.com.

Provided by princess7

Categories     Frozen Desserts

Time 1h30m

Yield 6-7 serving(s)

Number Of Ingredients 4

10 -12 stalks fresh lemongrass (about 1 lb. total)
1 1/2 cups sugar
1/2 cup lemon juice
2 cups sour cream

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.

Nutrition Facts : Calories 362.6, Fat 16.1, SaturatedFat 10, Cholesterol 33.7, Sodium 40.8, Carbohydrate 55, Fiber 0.1, Sugar 50.6, Protein 2.5

SOUR CHERRY SORBET



Sour Cherry Sorbet image

My mother-in-law has a sour cherry tree in her yard that yields many quarts of cherries each June, and this is a great way to use some up. This frosty sweet-sour sorbet is a refreshing treat on a hot summer day. -Carol Gaus, Itasca, Illinois

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 5

3 cups frozen pitted tart cherries
1 cup sugar
1/3 cup white wine or grape juice
1/2 teaspoon almond extract
1/2 teaspoon salt

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.

Nutrition Facts : Calories 175 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 42g carbohydrate (40g sugars, Fiber 1g fiber), Protein 1g protein.

SOUR CREAM SORBET



Sour Cream Sorbet image

Provided by Marcus Samuelsson

Categories     dessert

Time 4h20m

Number Of Ingredients 5

1 tablespoon sugar
1 cup water
1/2 tablespoon corn syrup
Juice from 1 lime
1/2 cup sour cream

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.

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