Mascarpone Sorbetto with Rosemary Honey
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Mascarpone Sorbetto with Rosemary Honey
Category
Dessert
Prep Time
255 minutes
Cook Time
15 minutes
Calories
481
Author:
Giada De Laurentiis

Ingredients
- 3/4 cup sugar
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1/8 teaspoon kosher salt
- 1 1/2 cups mascarpone cheese (room temperature)
- 3/4 cup orange-blossom honey
- 3 sprigs rosemary
For The Mascarpone Sorbetto:
For The Rosemary Honey:
Instructions
- As seen on: Giada in Italy, Episode 12. The Sweet Spot.
- Combine the sugar and 1 1/4 cups water in a small saucepan. Place over medium-low heat and bring to a simmer, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from the heat and add the lemon zest, lemon juice and salt. Set aside to cool slightly.In a medium bowl, whisk the mascarpone to soften. Add the lemon syrup and whisk until smooth. Allow to cool completely to room temperature, about 30 minutes.
- Prepare your ice cream maker. Whisk the mascarpone mixture one more time to incorporate, and then freeze according to manufacturer's instructions. Transfer the sorbetto to the freezer to freeze completely.
- Meanwhile, place the honey, rosemary and 2 tablespoons water in a small skillet. Bring to a simmer over low heat and simmer gently for about 5 minutes. Strain through a fine-mesh strainer and cool to room temperature.
- To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.
Nutrition
Nutrition
- per serving
- Calories
- 481
Amount/Serving
% Daily Value
- Carbs
- 62 grams
- Protein
- 4 grams
- Fat
- 25 grams
- Saturated Fat
- 16 grams
- Cholesterol
- 56 milligrams
- Sodium
- 82 milligrams
- Fiber
- 1 grams
- Sugar
- 60 grams
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