Champagne-Infused Blackberry Soup With Sour Cream Sorbet

Recipe Ingredients

		Blackberry Soup
2 cups	474ml	Water
1/2 cup	99g / 3.5oz	Sugar
		Juice from 1/2 lemon
3 cups	711ml	Blackberries
3		Mint leaves
1/4 cup	59ml	Champagne or sparkling wine
		Sour Cream Sorbet
1 tablespoon	15ml	Sugar
1 cup	237ml	Water
1/2 tablespoon	7.5ml	Corn syrup
		Juice from 1 lime
1/2 cup	118ml	Sour cream

Recipe 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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9370) - from the TV FOOD NETWORK

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