Francisco Migoya

Lemon-Mascarpone Sherbet

Preparation info
    • Difficulty

      Medium

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 2 kg / 4 lb 6.55 oz / 39.98% lemon juice

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.