Sour Cream Sorbet

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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