Mascarpone Sorbetto with Rosemary Honey

Mascarpone Sorbetto with Rosemary Honey
Prep Time
40 min
Cook Time
15 min
4 - 6 servings

Sorbetto is basically the Italian version of the French sorbet, though arguably containing a higher fruit or citrus to liquid ratio.



Mascarpone Sorbetto

cup sugar
tsp grated lemon zest
Tbsp lemon juice
⅛ tsp kosher salt
1 ½
cups mascarpone cheese, room temperature

Rosemary Honey

cup orange-blossom honey
sprigs rosemary


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.

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