Cheese Sorbet

Tart and creamy, this sorbet is the ideal topping for a dessert soup.

  • Yield: Makes about 2 quarts

Source: Martha Stewart Weddings, Summer 2002


  • 1 1/2 cups whole milk
  • 1/3 cup heavy cream
  • 4 tablespoons corn syrup
  • 1 1/2 tablespoons fresh lemon juice
  • 1 cup sugar
  • 1 cup mascarpone, cheese
  • 1/2 cup fromage blanc
  • 1/2 cup creme fraiche


  1. Prepare an ice bath; set aside. In a small saucepan, bring milk, cream, corn syrup, lemon juice, and sugar to a boil, about 5 minutes. Transfer to medium bowl, and place over ice bath 5 minutes.

  2. In another bowl, whisk mascarpone, fromage blanc, and creme fraiche. Slowly whisk milk mixture into cheese mixture. Strain through fine sieve into a large bowl. Cover, and chill in refrigerator at least 1 hour, or overnight.

  3. Freeze in an ice-cream maker according to manufacturer's directions.


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