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Champagne-Infused Blackberry Soup with Sour Cream Sorbet

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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 tb Sugar
1 c Water
1/2 tb Corn syrup
Juice from 1 lime
1/2 c Sour cream

INSTRUCTIONS

BLACKBERRY SOUP
SOUR CREAM SORBET
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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