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1
Stir 1 1/2 cups water and sugar in heavy small saucepan over medium heat until sugar dissolves.
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2
Increase heat and boil syrup until reduced to 1 1/2 cups, about 2 minutes.
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3
Transfer syrup to bowl; chill until cold, at least 1 hour.
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4
Whisk creme fraiche, vanilla and lemon juice into syrup.
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5
Transfer to ice cream maker.
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6
Process according to manufacturers instructions.
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7
Transfer sorbet to container.
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8
Cover; freeze up to 1 week.
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9
Preheat oven to 400F.
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10
Line large baking sheet with parchment paper.
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11
Combine flour, sugar, baking powder and salt in large bowl.
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12
Add butter and rub in with fingertips until mixture resembles coarse meal.
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13
Whisk milk and egg in small bowl to blend.
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14
Add milk mixture to dry ingredients, stirring until dough forms.
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15
Turn dough out onto lightly floured surface.
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16
Knead gently until dough is smooth, about 5 turns.
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17
Pat out dough to 6x4-inch rectangle.
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18
Cut into 8 equal pieces; shape each into 2 1/2-inch round about 3/4 inch thick.
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19
Arrange rounds on prepared sheet, spacing 2 inches apart.
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20
Bake shortcakes until tester inserted into center comes out clean and bottoms are brown, about 13 minutes.
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21
Cool on racks until lukewarm, about 30 minutes.
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22
(Can be made 6 hours ahead.
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23
Let stand at room temperature.
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24
Wrap in foil and rewarm 10 minutes at 350F before serving, if desired.)
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25
Combine all ingredients in large bowl; toss to blend.
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26
Transfer 1 cup berry mixture to shallow bowl; mash to coarse puree with back of fork.
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27
Return puree to berry mixture.
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28
Let stand until juices form, stirring occasionally, at least 30 minutes and up to 2 hours.
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29
Cut shortcakes in half horizontally.
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30
Place bottom halves, cut side up, in 8 dessert bowls.
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31
Top each with scoop of sorbet, berry mixture and shortcake top.
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32
Creme fraiche is available at some supermarkets.
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33
If unavailable, heat 1 cup whipping cream to lukewarm (85F).
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34
Remove from heat and mix in 2 tablespoons buttermilk.
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35
Cover and let stand until slightly thickened, 24 to 48 hours, depending on temperature of room.
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36
Chill until ready to use.
