Sour Cream Sorbet

1 cup (8 ounces) Sour Cream

1 cup (8 ounces Greek-Style nonfat or low-fat yogurt

2/3 cup (7 ounces by weight) Simple Syrup 

1 Tablespoon Honey

3 Tablespoons Water

1 Tablespoon fresh Lemon Juice

In a blender, combine the sour cream, yogurt, simple syrup, honey, water and lemon juice and process until smooth. Transfer to a container, cover, and refrigerates for at least 2 hours or up to over night.

Pour the sour cream mixture into an ice cream maker and freeze according to the manufacturer's directions. Store in a covered container in the freezer for 1 to 2 hours before you plate the dessert. It will keep for 1 week but will taste best if served within 3 days. You should have about 3 cups.

Courtesy Demolition Desserts, written by Elizabeth Falkner and Ann Krueger Spivack, Ten Speed Press, 2007, used with permission.