Mascarpone sorbet with rosemary honey

Ingredients:

Marscarpone sorbet

• 3/4 cup sugar
• 1 tsp. grated lemon zest
• 2 tablespoons lemon juice
• 1/8 teaspoon coarse salt
• 1.5 cups mascarpone cheese, room temperature

Rosemary honey

• 3/4 cup orange blossom honey
• 3 sprigs of rosemary

Preparation:

1. Mascarpone sorbet:

   
   In a small saucepan, combine the sugar and 1 1/4 cups water. Place over medium heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from heat and stir in the lemon zest, lemon juice, and salt. Set aside to cool slightly.
2. In a medium bowl, whisk the mascarpone until softened. Add the lemon syrup and whisk until smooth. Let cool completely to room temperature, about 30 minutes.
3. Prepare your ice cream maker. Churn the cheese mixture again, then freeze it in the ice cream maker according to the manufacturer's instructions. Transfer the sorbet to the freezer until completely frozen.

4. Rosemary honey:

   
   Meanwhile, in a small saucepan, combine the honey, rosemary, and 2 tablespoons of water. Bring to a simmer over low heat and simmer for about 5 minutes. Strain through a fine-mesh sieve and cool to room temperature.
5. Before serving, spoon the sorbet scoops into glasses and drizzle with desired amount of rosemary honey.