Usually, sorbet is a dairy-free dessert. But what dessert doesn’t get better with the addition of some mascarpone?
Photo by Alexandra CooksAnd you might for a second entertain the idea of making the mascarpone from scratch, because you know how and you can’t help but think homemade mascarpone will make homemade mascarpone sorbet all the more delicious. But you don’t. Because you’ve learned your lesson. And when that lemony, perfectly sweet, creamy-textured sorbet amasses in your ice cream maker, you’re so happy you didn’t, because you’ve never tasted something so refreshing and so delicious for such little effort.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
