Ricotta Sherbet
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Combine 1 cup water, the sugar, mint and juniper berries in a medium saucepan; bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 2 minutes
2
Remove from the heat and let cool completely, then strain into a large bowl
3
Add the ricotta, sour cream, corn syrup and lemon juice to the bowl and whisk until smooth
4
Strain the mixture through a fine-mesh sieve into another large bowl, using a rubber spatula to push the mixture through until only dry curds remain in the sieve
5
Pour the liquid into an ice cream maker and freeze according to the manufacturer's instructions
6
Transfer to a plastic container, cover and freeze until firm, 2 to 3 hours
7
Scoop into bowls and garnish with mint
8
Photograph by Jason Varney