Lemon-Mascarpone Sorbet

with Fresh Strawberries

Lemon-Mascarpone Sorbet

Lemon-Mascarpone Sorbet


3 cups water
1/2 cup honey
8 ounces sugar
1/3 cup lemon juice
12-ounces mascarpone
1-1/2 cups sour cream


Place water, honey, sugar and lemon juice in heavy-bottomed, non-reactive sauce pot; bring to a boil over medium-high heat. Remove from heat and set aside to cool.

In large mixing bowl, stir together mascarpone and sour cream. Gradually stir in cooled lemon mixture.

Process in ice cream machine, according to manufacturers directions. Freeze until completely set. Scoop into individual bowls and serve with strawberries.

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