Although this dessert sounds old-fashioned, the frozen sour cream is a modern-day update. And the fact remains that it’s a wonderful way to use a bounty of ripe summer berries. Such an elegant dessert couldn’t be easier to make—the frozen sour cream, which doesn’t require any cooking, is churned like ice cream while the berries marinate in orange-flavored liqueur, and the two come together in wine glasses for serving.

　　

Ingredients

makes 4 servings

　　

Berries

3/4 cup (180 ml) Triple Sec or clear curaçao

　　1/2 cup (100 g) sugar

　　Grated zest of 1 orange, preferably organic

　　1 1/2 to 2 pounds (5 to 6 cups/675 g to 1 kg) mixed berries (a combination of blackberries, blueberries, raspberries, and hulled and quartered strawberries)

　　

Frozen sour cream

2/3 cup (160 ml) whole milk

　　1/3 cup (80 g) regular or low-fat sour cream

　　1/4 cup (50 g) sugar

　　2 teaspoons kirsch or vodka

　　

Step 1

To prepare the berries, in a medium bowl, whisk together the Triple Sec or curaçao with the 1/2 cup (100 g) sugar and orange zest until the sugar dissolves. Stir in the berries and let marinate at room temperature for about 1 hour, stirring gently once or twice.

　　

Step 2

To make the frozen sour cream, in a blender, mix together the milk, sour cream, 1/4 cup (50 g) sugar, and kirsch or vodka until combined. Freeze the mixture in an ice cream machine according to the manufacturer’s instructions.

　　

Step 3

To assemble, spoon the berries into 4 stemmed wine glasses, dividing them evenly, and top with a scoop of the frozen sour cream. Pour some of the berry syrup over each and serve right away.

　　

Storage

Step 4

The frozen sour cream can be made up to 1 month in advance.

　　

Variation

Step 5

Sliced peaches, nectarines, or plums are nice additions to the berry mix.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.