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Categories:Viewed: 50 - Published at: a year ago
Ingredients
- 3/4 cup sugar
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1/8 teaspoon kosher salt
- 1 1/2 cups mascarpone cheese, room temperature
- 3/4 cup orange-blossom honey
- 3 sprigs rosemary
Method
- For the mascarpone sorbetto: Combine the sugar and 1 1/4 cups water in a small saucepan.
- Place over medium-low heat and bring to a simmer, stirring occasionally with a rubber spatula to dissolve the sugar.
- Simmer for 1 minute.
- Remove from the heat and add the lemon zest, lemon juice and salt.
- Set aside to cool slightly.
- In a medium bowl, whisk the mascarpone to soften.
- Add the lemon syrup and whisk until smooth.
- Allow to cool completely to room temperature, about 30 minutes.
- Prepare your ice cream maker.
- Whisk the mascarpone mixture one more time to incorporate, and then freeze according to manufacturer's instructions.
- Transfer the sorbetto to the freezer to freeze completely.
- For the rosemary honey: Meanwhile, place the honey, rosemary and 2 tablespoons water in a small skillet.
- Bring to a simmer over low heat and simmer gently for about 5 minutes.
- Strain through a fine-mesh strainer and cool to room temperature.
- To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.
