This recipe was inspired by a dessert that Tara and I shared at Osteria La Spiga. It would not surprise me if their recipe was inspired by Thomas Keller’s recipe that was going around the internet a few months back.
My major change to the recipe was to infuse a bit of strawberry into the simple syrup, and add about a half dozen sliced strawberries to the mascarpone itself. The result? A sorbet that reminds me of strawberry cheesecake. How can you go wrong with that?
- 12 oz cold water
- 9 oz bakers sugar
- 12 strawberries
- 16 oz Mascarpone
- 2 Tablespoons orange juice
Place the water in a medium sauce pan over medium heat. Stir in sugar. Float in 5-6 whole strawberries. Bring water to a boil, stirring to ensure that the sugar has melted into the water. Allow the syrup to reduce by about 1/4 to a third of its initial measurement. The Strawberries should have left the syrup with a bit of color. Take syrup off heat and allow to cool in the refrigerator for about an hour.
Slice the remaining strawberries. In a mixing bowl, combine the mascarpone with the strawberries . Remove the syrup from the refrigerator, discarding the whole strawberries. Whisk into mascarpone, being careful not to smash the sliced strawberries. Add the orange juice and mix in as well. Pour into an ice cream maker and follow it’s instructions (for me, by about minute 45 the sorbet had fully solidified). Place in a freezer safe bowl with lid, and store for about 2-3 hours before scooping and serving.