Mascarpone Sorbetto with Rosemary Honey

Total Time:
4 hr 40 min
Prep:
40 min
Inactive:
3 hr 45 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Mascarpone Sorbetto:
  • 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
  • Rosemary Honey:
  • 3/4 cup orange-blossom honey
  • 3 sprigs rosemary
Directions
  • 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.


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