Sour Skittle Sorbet Recipes

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SOUR CREAM SORBET

Make and share this Sour Cream Sorbet recipe from Food.com.

Provided by princess7

Categories     Frozen Desserts

Time 1h30m

Yield 6-7 serving(s)

Number Of Ingredients 4



Sour Cream Sorbet image

Steps:

  • 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.

Nutrition Facts : Calories 362.6, Fat 16.1, SaturatedFat 10, Cholesterol 33.7, Sodium 40.8, Carbohydrate 55, Fiber 0.1, Sugar 50.6, Protein 2.5

10 -12 stalks fresh lemongrass (about 1 lb. total)
1 1/2 cups sugar
1/2 cup lemon juice
2 cups sour cream

SOURSOP SORBET

Make and share this Soursop Sorbet recipe from Food.com.

Provided by -Vish-

Categories     Frozen Desserts

Time 10h30m

Yield 4-6 serving(s)

Number Of Ingredients 3



Soursop Sorbet image

Steps:

  • Puree soursop in the food processor.
  • Strain the puree (for smooth sorbet, not mandatory) and place in refrigerator to chill.
  • To make the syrup, place sugar with 1/3 cup of water in a saucepan over low heat for 5 minutes, Boil the sugar syrup for 1 minutes.
  • Chill the syrup in the refrigerator for 1/2 hr to 1 hr until completely chilled.
  • Mix the syrup and soursop.
  • Freeze the mixture for 7 hours.
  • After 7 hours of freezing, put the mixture back in the food processor for a smooth texture (otherwise break the ice with a fork and mix thoroughly).
  • Freeze for another 3 hours before serving.

Nutrition Facts : Calories 65.3, Sodium 0.2, Carbohydrate 16.9, Sugar 16.7

2 1/2 cups seeded soursop
1/3 cup sugar
1 tablespoon lemon juice

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