Lime Mascarpone Sorbet

Lime Mascarpone Sorbet

I’m sure you are tempted to start in on me with some”that’s not sorbet, it’s sherbet” stuff. I wouldn’t blame you. Most definitions will turn on the introduction of a dairy to move the dish from sorbet territory into sherbet-land. My boyfriend David Lebovitz will still tell you he sees “the terms used interchangeably, even by professionals”; and he wrote the book. So there.

This recipe doesn’t come from his book but rather from Nigel Slater’s and I can’t tell you why he decided to buck popular convention and call it a “sorbet”. He just did and who am I to argue with Nigel Slater or his copy editor? Perhaps he felt that despite the inclusion of mascarpone the flavor is still pure sorbet and just as light and refreshing. Here the mascarpone compliments the intense lime taste perfectly: mellowing it out while not dumbing it down. The ‘out of the freezer scoopability’ it brings is great too. If you love lime you will love this.

The British just like to be different anyway. They call cookies “biscuits”, eggplants “aubergines”, and pickles “gherkins” so if Nigel wants to call this sherbet “sorbet” perhaps he is just following his own customs? Whatever you want to it it is in regular rotation around here and as any food blogger will tell you, it is a real badge of honor when we make anything more than once. Just sayin’.

Lime Mascarpone Sorbet

Lime Mascarpone Sorbet

Lime Mascarpone Sorbet


Lime Mascarpone Sorbet

Lime Mascarpone Sorbet

(Adapted from Nigel Slater’s, Real Food.)

This is what you will need:

  • 3 cups water
  • 1 1/4 cup sugar
  • the juice and finely grated zest of 5 limes
  • 8 oz. mascarpone

This is how you make it:

  1. Put the water and sugar in a saucepan and bring to a boil.
  2. Stir in the lime zest and set aside to cool for a few minutes.
  3. Stir in the juice and the mascarpone.
  4. Mix well.
  5. Push mixture through a sieve if it is lumpy.
  6. Scrape into plastic container and chill in the refrigerator for several hours or overnight.
  7. Freeze in an ice cream maker according to instructions.

Lime Mascarpone Sorbet


About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. OMG, this sounds delicious and probably a lot healthier than regular cream-based ice cream. Can’t wait to try this myself!

  2. Anonymous says:

    I love lime in the summer, and your limey preparation seems like the ne plus ultra in summer refreshment. I must try it, but I think I’ll modify it by adding tequilla, taking out the cheese (lactase!), and substituting ice for water and a blender for the ice-cream machine.


  3. I totally know what you mean about food terminology varying by culture … for example, I only recently discovered that “booze” and “medicine” are not interchangeable! Who knew? This is really the loveliest white blob I have ever seen!

  4. This sounds so yummy! I love lime and I love mascarpone…what a wonderful combo! I just bought myself an ice cream maker so I will have to give this a try!

  5. This sounds perfect for the hot, humid days of summer…lime always seems more refreshing than lemon. And I totally agree about us bloggers making anything more than once…this has to be fabulous 🙂

  6. Trevor, this sounds delicious, and looks so easy to make! I love lime and I love it even more with fudge sauce! Sorry, I’m a chocoholic so can’t help myself.

  7. That looks so creamy. I’d want a whole gallon of that in my freezer. I have a sweet treat linky party going on at my blog till tomorrow night and I’d love it if you’d come by and link your sorbet up.