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Crème Fraîche Sorbet

Lighter than a custard-based ice cream, Chef Rob Wilson’s sorbet makes a refreshing accompaniment to summer berries, grilled peaches, or baked fruit desserts. Or scoop the sorbet into compote dishes and accompany with his Chocolate Sea Salt Cookies (page 185).

Recipe information

  • Yield

    makes about 5 cups sorbet

Ingredients

1 1/2 cups water
1 cup plus 2 tablespoons sugar
2 cups crème fraîche
4 teaspoons freshly squeezed lemon juice

Preparation

  1. Put the water and sugar in a small saucepan. Bring just to a simmer over high heat, stirring to dissolve the sugar. Let cool completely. Whisk in the crème fraîche and lemon juice. Chill thoroughly, then freeze in an ice-cream maker according to the manufacturer’s instructions.

The Cakebread Cellars American Harvest Cookbook
TagsSorbetFrozen DessertDessertGluten FreeNut FreeVegetarianRawKeto5 Ingredients or FewerSimmerSummerCookbooks
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