Lemon-Mascarpone Sherbet

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 2 kg / 4 lb 6.55 oz / 39.98% lemon juice
  • 50 g / 1.76 oz lemon zest
  • 2.78 kg / 6 lb 2.06 oz / 55.57% simple syrup (50° Brix)
  • 222 g / 7.83 oz / 4.44% mascarpone

Method

  1. Make the sherbet base according to the Modern Sorbet Method #2. Age the base under refrigeration overnight.
  2. Once the base has aged, churn to the desired consistency.
  3. Harden for at least 2 hours and up to 4 hours. Reserve until needed.