Lighter than a custard-based ice cream, Chef Rob Wilson’s sorbet makes a refreshing accompaniment to summer berries, grilled peaches, or baked fruit desserts. Or scoop the sorbet into compote dishes and accompany with his Chocolate Sea Salt Cookies (page 185).

Ingredients

　　1 1/2 cups water

　　1 cup plus 2 tablespoons sugar

　　2 cups crème fraîche

　　4 teaspoons freshly squeezed lemon juice

　　Put the water and sugar in a small saucepan. Bring just to a simmer over high heat, stirring to dissolve the sugar. Let cool completely. Whisk in the crème fraîche and lemon juice. Chill thoroughly, then freeze in an ice-cream maker according to the manufacturer’s instructions.

　　The Cakebread Cellars American Harvest Cookbook