Sour milk sorbet
Votes: 2
Time: 3 hours 5 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This light sorbet is moderately sweet and has a refreshing tartness from the sour milk, sour cream, and lemon. The sour milk also makes the sorbet creamy and smooth without weighing it down with excess fat. It's made with just four ingredients, but you'll need a special ice cream maker.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 liter of sour milk
- 1 cup of sugar
- 0.5 cup sour cream
- Zest and juice of 1 lemon
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Cooking the dish according to the recipe:
- In a bowl, combine 1 liter of sour milk, 1 cup of sugar, 0.5 cups of sour cream, and the zest and juice of 1 lemon until the sugar dissolves. Refrigerate for at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions.
- Transfer to an airtight container and freeze until ice cream sets, at least 3 hours.
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