Champagne-infused Blackberry Soup With Sour Cream Sorbet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dujour05, New | 1 | Servings | |
INGREDIENTS
| 2 | c | Water |
| 1/2 | c | Sugar |
| Juice from 1/2 lemon | ||
| 3 | c | Blackberries |
| 3 | Mint leaves | |
| 1/4 | c | Champagne or sparkling wine |
| 1 | T | Sugar |
| 1 | c | Water |
| 1/2 | T | Corn syrup |
| Juice from 1 lime | ||
| 1/2 | c | Sour cream |
INSTRUCTIONS
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. SOUR CREAM 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. S: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9370 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1002
Calories From Fat: 217
Total Fat: 24.9g
Cholesterol: 59.8mg
Sodium: 128mg
Potassium: 920.9mg
Carbohydrates: 202.5g
Fiber: 23.2g
Sugar: 174.5g
Protein: 8.2g