Recipe courtesy of Jose Garces
Save Recipe Print
Ricotta Sherbet
Total:
1 hr
Active:
58 min
Yield:
1 quart
Level:
Easy
Total:
1 hr
Active:
58 min
Yield:
1 quart
Level:
Easy

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.

Photograph by Jason Varney

Categories:

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Kiwi Sherbet

Recipe courtesy of Jeff Mantor

Buttermilk Sherbet

Recipe courtesy of Food Network Kitchen

Tangerine Sherbet

Recipe courtesy of Wolfgang Puck

Orange Sherbet

Recipe courtesy of Alton Brown

Lemon Yogurt Sherbet

Recipe courtesy of Gale Gand

Christmas Sherbet Punch

Recipe courtesy of Ree Drummond

Orange Sherbet Slushy

Recipe courtesy of Gale Gand

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.