Sour Cream Sorbet

By Alain Ducasse

Total Time
25 minutes, plus refrigeration and processing time
Rating
4(16)
Comments
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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.

Featured in: THE CHEF; Cool, Hot and Exotic

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Ingredients

Yield:1 quart
  • 1cup sugar
  • 1pint sour cream
  • 3tablespoons lime juice
  • ½tablespoon finely grated lime zest
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

212 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 0 grams dietary fiber; 27 grams sugars; 1 gram protein; 18 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine sugar and ¾ cup water in saucepan. Simmer until sugar dissolves.

  2. Step 2

    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.

Ratings

4 out of 5
16 user ratings
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Comments

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Sandie

I thought sorbets were always dairy-free?

alex

Did it with lemon instead of lime. It was super easy and tasted light, tangy, and sweet

thescold 40

Served it with honey cake, like I first experienced it in Russia. My guests raved.

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