I know I’ve been going ON and ON about summer fruit – it truly is one of the things I love most about summer – the sheer variety of fruits available is pretty amazing and a brief look around the “foodie” web is proof that I’m not the only one who thinks so – fruit is showing up in everything from drinks to appetizers to main dishes, to salads and of course, dessert!!
So I think you will all be very happy that today I am not nattering on about the joys of summer fruit.
Nope, just something that goes really, really well with it… this Creme Fraiche Sorbet.
During the summer there is generally a small tub of this lurking somewhere in my freezer and it has earned it’s spot for a couple of reasons. One, its darn tasty on its own – a little like frozen yogurt – but creamier and not quite as tangy. But more importantly because I am ahem…. not a huge fan of whipped cream.
There, I said it – and although that might just qualify as grounds to revoke my “foodie” credentials, it’s true. Now, don’t get me wrong – it definitely has it’s place and I love the lightness it’s gives to mousses and a pavlova just wouldn’t be the same without it. But a small mound of whipped cream next to a fruit tart, pie or a crumble or crisp?
Just doesn’t work for me.
But this sorbet? Oh yeah.
It’s absolutely fabulous with just about any summer fruit dessert. In need of a quick dessert? Well, all this sorbet needs is a side of some delicious cookies or some cut up ripe fruit .. or both! With a little tub of this in the freezer you will never be “dessertless” again.
And that is a very good thing.
- 2 cups Creme Fraiche ( I use Bellweather Farms brand)
- 3/4 cup light corn syrup
- 3 Tbsp. fresh lemon juice
- 1/4 cup sugar
- pinch of salt
- Combine all the ingredients in a medium bowl and whisk to combine. Process in an ice cream maker according to the manufacturer's directions. When done, transfer sorbet to a plastic or glass container and freeze. Let stand for 5 - 10 minutes to soften slightly before serving.