There are some fabulous recipes for Mascarpone Sorbet out there, Thomas Keller’s comes to mind. This is not that. You don’t need an ice cream maker or any special skills for that matter.
Then compare this one: Soften a pint of lemon sorbet on the counter. Put that in a food processor with 6 oz. of mascarpone cheese. Blend. Spoon into pretty serving cups or ramekins and refreeze. Defrost slightly before serving for optimum complex, creamy, tangy flavor.
Can you envision endless possibilities for a garnish? Strawberry slices, mint leaves, lemon wheel, maraschino cherry, a dollop of chutney, candied flower petals…Keller serves his with rhubarb confit and candied fennel.
My recipe technique is so embarrassingly simple, that I am reluctant to share it with my guests. But I’m happy share it with you.
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Hi Peter – heavenly, yes!
Hi Anon – your hero? Wow! Let me know how he raspberry sorbet goes. I was thinking coconut sorbet would be interesting too like a coco-cream, and orange, to taste like a creamsicle, ooh so many to try!
Hi Laurie – and good timing on this post, as it was 95 degrees at my home in SoCal, how ’bout yours?
Hi Maryann – interested to hear how you like it. Let me know.
Hi Carol – thank you, the combination of the two ingredients made something that is nothing like the two alone. I hope you try it.
wow, this seems easy enough. and easy enough for me to eat all four of those.
Thanks for letting us in on your special secret sorbet. Wonderful idea!
absolutely sinful!!!
I’m so glad you shared this Lori Lynn, what an elegant dessert for a nice summers evening on the patio! Thanks