Name: Lemon-Mascarpone Sherbet
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 50 g / 1.76 oz lemon zest; 2 kg / 4 lb 6.55 oz / 39.98% lemon juice; 222 g / 7.83 oz / 4.44% mascarpone; 2.78 kg / 6 lb 2.06 oz / 55.57% simple syrup (50° Brix)

Make the sherbet base according to the Modern Sorbet Method #2. Age the base under refrigeration overnight.

Once the base has aged, churn to the desired consistency.

Harden for at least 2 hours and up to 4 hours. Reserve until needed.

Lemon-Mascarpone Sherbet

Ingredients

Method

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