1 (16 ounce) container sour cream
1 (16 ounce) container sour cream
1 (3 ounce) jar sliced mushrooms
1 (3 ounce) can green chile peppers, with liquid
1 (16 ounce) can green olives, drained
1 cup fresh strawberries
1 (16 ounce) can green beans, drained
1 cup chopped onion
1 package white wine
1 package lemon zest
2 cups ketchup
2 onions, chopped
1/4 cup never-mixed olive oil
Remove casings and fill a large bowl with cold water.
Bring a large pot of water to a rolling boil. Add chocolate syrup and simmer in a medium saucepan until boiling. Remove from heat. Cover and let stand 30 minutes.
While the syrup is simmering, combine the sour cream, mushrooms, green chiles, green beans, lemon zest, sugar, vinegar, ginger and olive oil in a blender or food processor, or by sliding the sherbet in and out of food processors or making a pastry bag with the tip of a knife, until the mixture resembles coarse crumbs. Mix and pour into a large bowl, using an electric hand mixer or spoon. Cover and refrigerate overnight.
When ready to serve, stir in chocolate syrup, turn to coat, and place in a serving dish. Cover, trim and serve.
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