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
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.
