Lemon sorbet with mascarpone

Ingredients for 4 servings:

• 200 ml water
• 160 g sugar, depending on taste and acidity of the lemons
• 200 ml lemon juice, freshly squeezed
• 1 lemon(s) (organic)
• 2 tbsp mascarpone (heaped tbsp)

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 55 minutes

Mix the water and sugar in a small saucepan and bring to a boil over low heat for 5-10 minutes until the syrup thickens slightly. Then let it cool for 20 minutes. Meanwhile, rinse the organic lemon with hot water and roll it back and forth on the work surface with pressure. This will get more juice. Then finely grate the organic lemon, removing only the yellow part of the lemon peel. The white part is often bitter. Squeeze out the juice. Add the lemon juice and lemon peel to the water and sugar solution. In a small bowl, beat the mascarpone until smooth, gradually adding the lemon-sugar solution until smooth. Let it cool for another 30 minutes, then freeze for another 30 minutes. Pour the cooled mixture into an ice cream maker and freeze for 45 minutes. If it is not firm enough after that, simply place it in a pre-frozen bowl and continue freezing, stirring every 30 minutes to prevent ice crystals from forming.