Mascarpone Sorbet's picture

Sep. 19, 2011


Water 1 3/4 Cup (28 tbs)
Sugar 3/4 Cup (12 tbs)
Plain yogurt 1 1/2 Cup (24 tbs)
Mascarpone 1 Cup (16 tbs)
Freshly squeezed lemon juice 2 Tablespoon



1) In a saucepan, boil water and sugar on high flame for about 10 minutes. When the mixture is clear and syrup-like, take the pan off the flame. Place a lid and refrigerate for about 5 hours.

2) In a large bowl, add yoghurt, mascarpone and lemon juice. Pour in 1 1/3 cups of chilled sugar syrup. Beat to mix thoroughly.

3) Process the mixture through an ice-cream maker and freeze as per the machine's instructions.


4) Top the Mascarpone Sorbet with sweetened fresh berries or any other chopped fruits.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 417Calories from Fat 229

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 67 mg2.79%

Total Carbohydrates 42 g14%

Dietary Fiber %

Sugars 41 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet