Recipe courtesy of Marcus Samuelsson
Recipe courtesy of Marcus Samuelsson
Watch how to make this recipe.
Champagne-Infused Blackberry Soup with Sour Cream Sorbet
Getting reviews...
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 238
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 6 g
- Sugar
- 37 g
- Protein
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 25 mg
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 238
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 6 g
- Sugar
- 37 g
- Protein
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 25 mg
Ingredients
Blackberry Soup:
Sour Cream Sorbet:
Directions
- Soup: 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.
- 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.
