Recipe courtesy of Jose Garces
From:
Food Network Magazine
Ricotta Sherbet
Getting reviews...
- Level: Easy
- Total: 1 hr
- Prep: 58 min
- Cook: 2 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 209
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 5 g
- Cholesterol
- 35 mg
- Sodium
- 52 mg
- Level: Easy
- Total: 1 hr
- Prep: 58 min
- Cook: 2 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 209
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 5 g
- Cholesterol
- 35 mg
- Sodium
- 52 mg
Ingredients
Directions
- Combine 1 cup water, the sugar, mint and juniper berries in a medium saucepan; bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 2 minutes. Remove from the heat and let cool completely, then strain into a large bowl.
- Add the ricotta, sour cream, corn syrup and lemon juice to the bowl and whisk until smooth. Strain the mixture through a fine-mesh sieve into another large bowl, using a rubber spatula to push the mixture through until only dry curds remain in the sieve. Pour the liquid into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a plastic container, cover and freeze until firm, 2 to 3 hours. Scoop into bowls and garnish with mint.
