This Meyer Lemon Mascarpone Sherbet is a great sweet and tangy frozen treat for the warmer months. And, unlike traditional ice cream, you don’t need to stand over the stove stirring for a long time. It’s also lighter in calories and fat than traditional ice cream, yet still tastes rich and creamy.
I’ve moved the recipe for the lemon bars here. Sorry for any inconvenience. I just thought they were so good they needed their own home!
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Recently, I got some Meyer Lemons from a woman named Kim through an organization called Neighborhood Fruit.
The lemons are really good, and I’ve used them several different ways – mostly I can’t get past just having lots of lemon water! Yummy!
I asked Dan what he wanted from the lemons, and he requested lemon bars (always a favorite!). Lemon bars have a crumbly crust topped with a sweet-tangy lemony topping.
I like to share my lemon bars, and I will be giving some back to Kim as a way to thank her for the lemons.
This Lemon Mascarpone Sherbet is something new to me, and I on the lookout for some new thing, but until I saw this recipe I was unsure what it was.
Meyer Lemon Mascarpone Sherbet
I scream, you scream
Have I ever mentioned that one of the food groups should be ice cream? Well, it should! I especially love homemade ice cream. I have this vague notion of having an ice cream cart that I take to farmer’s markets.
When I came upon a recipe for lemon-mascarpone sherbet it sounded like the perfect thing to do with some of my lemons and to try an adventurous ice cream flavor.
I switched up the recipe a little, and here’s my version.
Did you know that you can make your own Mascarpone Cheese for this Meyer Lemon Mascarpone Sherbet! How cool is that!
Serve the sherbet in martini glasses for a fun presentation
Meyer Lemon Mascarpone Sherbet Recipe notes:
Note: this section includes affiliate links
*If you don’t have a Vanilla Bean, or don’t want to spend the money on a vanilla bean, substitute 1 teaspoon of vanilla extract. They have some wonderful extracts with vanilla bean seeds in them, so it gives you the speckled look. If you use extract, pour it in after the syrup has cooled a bit.
**Mascarpone — a rich Italian-style cream cheese available at well-stocked grocery stores — can be replaced with an equal amount of heavy cream, cream cheese, or sour cream. The flavor will change, but it might be fun to try lemon sour cream sherbet.
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Meyer Lemon Mascarpone Sherbet Recipe
Meyer Lemon Mascarpone Sherbet
- 1 2/3 cups sugar
- 1 2/3 cups water
- 1 Vanilla Bean*
- 1 cup Mascarpone**
- 1 tablespoon lemon zest
- 2/3 cup lemon juice
- ½ teaspoon lemon extract
- Place the sugar and the water in a medium saucepan; bring to a boil, stirring occasionally, until sugar is dissolved. Boil 2 minutes; Remove from heat. Cut vanilla bean in half lengthwise, and scrape seeds from vanilla bean. Place seeds and vanilla bean pod into syrup. Cool to room temperature. Remove pod.
- Place mascarpone in a medium bowl, and slowly whisk in vanilla syrup, trying to work out any lumps before adding too much syrup. Add lemon zest, lemon juice, and lemon extract. Refrigerate mixture for 2 hours, or overnight. Pour into an ice cream maker, and freeze according to manufacturer’s directions. Transfer sherbet to a 2-quart container and into the freezer. Sherbet will be soft.