Berries Romanoff with Frozen Sour Cream

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

1. To prepare the berries, in a medium bowl, whisk together the Triple Sec or curacao with the 1/2 cup (100 g) sugar and orange zest until the sugar dissolves.
2. Stir in the berries and let marinate at room temperature for about 1 hour, stirring gently once or twice.
3. 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.
4. Freeze the mixture in an ice cream machine according to the manufacturers instructions.
5. To assemble, spoon the berries into 4 stemmed wine glasses, dividing them evenly, and top with a scoop of the frozen sour cream.
6. Pour some of the berry syrup over each and serve right away.
7. The frozen sour cream can be made up to 1 month in advance.
8. Sliced peaches, nectarines, or plums are nice additions to the berry mix.

sugar, orange, mixed berries, milk, regular, sugar, vodka

Taken from www.epicurious.com/recipes/food/views/berries-romanoff-with-frozen-sour-cream-379613 (may not work)