Jean-Georges Vongerichten, Mark Bittman

Rum-raisin fromage blanc (or yogurt) sorbet

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

Fromage blanc, a fresh cheese, is much like sour cream. Yogurt is a perfect substitute. Either adds great creaminess to this sorbet.

Ingredients

  • ½ cup raisins or currants
  • ½ cup light or dark rum

Method

  1. Combine the raisins or currants and rum and set aside to soak. Combine the sugar and ½ cup water in a saucepan and bring to a boil, stirring. Cool.
  2. Mix together the sugar syrup, fromage blanc or yogurt, lemon juice, and 1 cup water. Freeze in an ice cream maker according to the manufacturer’s directions; when the mixture is nearly frozen, add the soaked raisins