Saturday, 16 July 2016

Lemon Sorbetto

This is one of the easiest Ice Creams I have ever made and very refreshing.  It is easier if you make the syrup the day before and leave it in the fridge overnight to steep.  It does give you a more intense Lemon flavour.  

Tip for those that make their own ice cream... stick your ice cream in the fridge for an hour before your ready to serve to allow it to soften enough to scoop.

250 gm caster sugar
350 ml water
2 lemons, zest and juice
500 gm mascarpone cheese

Peel the lemon zest off the lemons with as little of the white pith as possible.  Place the sugar water and lemon zest in a sauce pan and heat until the sugar is dissolved.  Add the lemon juice and simmer for 5 minutes.  Set aside to cool and preferably refrigerate over night.   When ready to use strain off the zest.

Gently whisk the lemon syrup into your mascarpone until smooth.  Churn in your ice cream maker as per directions.  When ready decant into your ice cream container and freeze for approximately 4 hours before serving.


  1. This looks delicious. I keep thinking that I should invest in an ice cream maker but then that would be all I'd ever eat!

    1. I did get one of the freeze the bowl ones to start with and I couldn't just make ice cream all the time. When I got my Cusinart one I found i was more selective in my ice creams and make more frozen yoghurts now.