In honor of Genius Recipes turning 10 years old, and the iconic three-ingredient Strawberry Sorbet from The River Café that started it all, we’re sharing two new sorbet buddies that are even simpler, requiring no special machinery at all. In this one, thanks to the creaminess of the rich Italian cream cheese mascarpone, you don’t have to cook or churn or chop a thing, and you barely have to whisk. Serve this at a sorbet party along with the original strawberry flavor or its friend the Peach & Lemon Sorbet, both on Food52, or with fresh fruit, in a ginger ale float, or all on its own.
A few tips: Although sorbets are typically nondairy and mascarpone does contain milk, the name is apt here because of the refreshing, slightly icier texture than custard-based ice creams typically have. Since there are so few ingredients, it’s worth seeking out the mascarpone, which is richer than American cream cheese, sour cream, crème fraîche, or yogurt. If you do need to substitute with something lighter, the sorbet may be icier, but adding a splash of cream or half-and-half will help. Superfine, or caster, sugar was used in the original recipe, but if you can’t find it, feel free to substitute an equal weight of granulated sugar (about 1 cup).
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(1 cup plus 1 tablespoon) superfine sugar
(1 1/2 cups) water
freshly squeezed lemon juice
(1 cup plus 2 tablespoons) mascarpone
In This Recipe
Whisk the sugar and water until the sugar dissolves. Add the lemon juice. Put the mascarpone into another bowl and whisk just to lighten. Stir in the sugar syrup. Freeze in a shallow container, stirring every half hour or so until firm and scoopable, or churn in an ice cream machine. Serve right away or cover and freeze. For the best texture and flavor, eat within a few days. If frozen too hard, let soften for 10 minutes, or until just soft enough to scoop.