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Mascarpone Sorbetto with Rosemary Honey

Recipe by Giada De Laurentiis

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network‚Äôs Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

This mascarpone sorbetto, or Italian sorbet, is drizzled with rosemary honey, making the perfect dessert that’s fresh, sweet, and a little bit savory. Sorbetto is usually dairy-free, but using mascarpone cheese as the base adds some richness and makes it a little creamier. Mascarpone has a subtly sweet flavor which pairs beautifully with the citrus flavors from the lemon and orange-blossom honey. The rosemary adds an unexpected depth of flavor to this otherwise bright dish.

This recipe does require an ice cream maker, but you can find affordable ones online. It’s totally worth it! Plus, once you have one you can make tons of delicious treats like my favorite chocolate-hazelnut gelato.

Mascarpone Sorbetto with Rosemary Honey

Serves:

6 people

Cooking Level: Beginner

Prep Time

4 hours 15 minutes

Cook Time

15 minutes

Inactive Time

Total Time

4 hours 30 minutes

INGREDIENTS:

For The Mascarpone Sorbetto:

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

For The Rosemary Honey:

3/4 cup orange-blossom honey
3 sprigs rosemary

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:

Calories: 481kcal | Carbohydrates: 62g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 56mg | Sodium: 82mg | Potassium: 32mg | Fiber: 1g | Sugar: 60g | Vitamin A: 803IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Mascarpone Sorbetto with Rosemary Honey

This mascarpone sorbetto, or Italian sorbet, is drizzled with rosemary honey, making the perfect dessert that’s fresh, sweet, and a little bit savory. Sorbetto is usually dairy-free, but using mascarpone cheese as the base adds some richness and makes it a little creamier. Mascarpone has a subtly sweet flavor which pairs beautifully with the citrus flavors from the lemon and orange-blossom honey. The rosemary adds an unexpected depth of flavor to this otherwise bright dish.

This recipe does require an ice cream maker, but you can find affordable ones online. It’s totally worth it! Plus, once you have one you can make tons of delicious treats like my favorite chocolate-hazelnut gelato.

Mascarpone Sorbetto with Rosemary Honey

Serves:

6 people

Cooking Level: Beginner

Prep Time

4 hours 15 minutes

Cook Time

15 minutes

Inactive Time

Total Time

4 hours 30 minutes

INGREDIENTS:

For The Mascarpone Sorbetto:

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

For The Rosemary Honey:

3/4 cup orange-blossom honey
3 sprigs rosemary

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:

Calories: 481kcal | Carbohydrates: 62g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 56mg | Sodium: 82mg | Potassium: 32mg | Fiber: 1g | Sugar: 60g | Vitamin A: 803IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Gluten Free

Nut Free

Vegetarian