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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this is fantastic lori. thank you!!! i made mine with crystallized rose petals and raspberries+blackberries with rose water and mint. just awesome.
they seems so delicious
Hi Cynthia – yes I am!
haha
You are not a nice person 🙂 mascarpone sorbet? What’s not to love?
Hi Marie – I hope you enjoy it on your up coming hot Chicago summer evenings…
Hi Linda – Welcome!
Hi RecipeGirl – Happy to share 🙂
Pinknest – somehow I’m not surprised. Be my guest!