Note: After the sorbet is churned, it of course can be eaten right away, but I think the texture is better if it hardens up in the freezer for at least an hour. Also, in case you feel like making this for company, the texture of the sorbet is best the day it is made. It is still delicious on subsequent days but benefits from sitting at room temperature for a few minutes before serving. Update 4-11-2013: I moved my storage container from my free-standing deep freezer to my main freezer (attached to the fridge) and the texture is perfect. So perhaps the deep freezer is just a little too much for the sorbet.
- 1 cup superfine sugar (I did not use superfine)
- 1 1/2 cups water
- 1 lemon, juiced to yield about 3 tablespoons
- 1 1/2 cups mascarpone
- Whisk sugar and water together to form a thick syrup — it’s ok if you feel some sugar granules undissolved. It’s also ok if the syrup isn’t thick — mine wasn’t. Add the lemon juice and whisk. In a large bowl, whisk the mascarpone to lighten. Add the water, sugar, lemon mixture and whisk until smooth. Churn in an ice cream machine according to the manufacturer’s instructions — I always do about 20 minutes. (Alternatively, freeze in a shallow container stirring three times, every 30 minutes or so — haven’t tried this method.) Freeze until ready to serve.
- Prep Time: 30 minutes