Mascarpone Sherbet

By Craig Claiborne

Updated October 11, 2023

Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4(23)
Comments
Read comments

Featured in: Enter a New French Superchef

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 or more servings

  • 1 ¾ cups water

  • ¾ cup sugar

  • 1 ½ cups yogurt

  • 1 cup mascarpone (see note)

  • 2 tablespoons freshly squeezed lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

30 grams carbs; 46 milligrams cholesterol; 268 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 151 milligrams sodium; 4 grams protein; 29 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine the water and sugar in a saucepan, and bring to a boil. Cook 10 minutes, and remove from the heat. Let stand until the mixture reaches room temperature, and then chill.

  2. Step 2

    Combine the yogurt, mascarpone and lemon juice in a bowl, and beat thoroughly. Add 1 ⅓ cups of the chilled syrup, and beat to blend. Pour the mixture into the container of an ice cream freezer, and freeze according to the manufacturers' instructions. Serve with sweetened fresh berries or fruit.

Tip

  • Mascarpone is usually available in specialty-food shops.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
23 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

gab

This was amazing! I reduced the sugar to about 2/3 c and it was sweet enough. I added some broken up dark chocolate bits during the last five minutes in the ice cream maker, so it was reminiscent of a cannoli. Mmm mmm good.

James

Would this work in an airtight container in a regular freezer?

gab

This was amazing! I reduced the sugar to about 2/3 c and it was sweet enough. I added some broken up dark chocolate bits during the last five minutes in the ice cream maker, so it was reminiscent of a cannoli. Mmm mmm good.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.