1 3/4 C. whole mmilk
� C. + 1 Tbsp. granulated sugar
1/4 C. light corn syrup
1 3/4 C. (about 16 oz.) sour cream
12 oz. fresh fruit, rinsed and sliced
1) Have ready a shallow 8-9" square or round metal pan or 1�qt. metal bowl and ice cream machine, if using.
2) Put milk and sugar in medium sauce pan and bring just to a simmer, stirring once to dissolve sugar. Remove from heat, stir in corn syrup. Scrape sour cream into medium bowl. Gradually whisk hot milk mixture into sour cream just until blended. Pour into metal pan, cover and refrigerate 1 hour or until cold.
3) With ice cream machine: Pour milk mixture into container and freeze following manufacturer's directions. When frozen, return to metal pan, smooth surface; cover and place in freezer at least 2 hours. In freezer: Leave milk mixture in metal pan; cover and freeze 4 hours or until fozen firm, but not hard. Break up with a fork; tranfer to food processer. Process just until smooth. Return to pan, cover and freeze at least 2 hours until firm enough to scoop.
4) To serve: If sorbet is too hard to scoop, let soften at room temp 5-10 minutes. Serve sorbet with fruit.
Serves 6
The original recipe calls for Strawberries, but I don't see why other fruits could not be substituted for them.
I hope you enjoy!