Ingredients

The following ingredients have 24 Servings
  • 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

Instruction

  • 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.