Lemon Mascarpone Sorbet Made Quick and Easy

lemon mascarpone sorbet

There are some desserts that are the epitome of summer and this lemon mascarpone sorbet is one of them.  It’s wildly good and so refreshing during these hot summer months. Many years ago when I started this blog I did a post on this dreamy dessert because it immediately caught my attention from a friends blog.  Since then it has become a favorite of mine and I make it every summer so I thought it was worthy of a repeat and I think you will too.
lemon mascarpone sorbet

It’s embarrassingly simple to make, quick and easy with a result that’s so decadent. Just two ingredients blended together, a good store bought lemon sorbet and a container of mascarpone cheese, that’s it, a brilliant concept indeed with no ice cream maker required.
lemon mascarpone sorbet

Everything is done ahead of time, chilling out in the freezer waiting for the perfect ending to your summertime meal.

lemon mascarpone sorbet

It’s light and bright and a wonderful dessert for summer dining al fresco. Actually if you think about it the possibilities are endless, you can easily replace the lemon for maybe mango, strawberry, peach, berry, you see where I’m going? It’s the mascarpone whirled together with the sorbet that takes it over the top.

lemon mascarpone sorbet

Grab some pretty glasses and make this elegant and easy dessert, and a small spoon is required so you can savor every luscious bite nice and slow. I can’t wait til you give this a try!

Follow me on Instagram to see what else I’m cooking up during the week.

5.0 from 1 reviews
Lemon Mascarpone Sorbet Made Quick and Easy
 
Author:
Ingredients
  • 1 pint of lemon sorbet, or your favorite flavor
  • 6 oz. mascarpone cheese
  • 2 lemons for zest only
Instructions
  1. Take your sorbet and set it out on the counter so it can defrost and soften a little.
  2. Mascarpone can be close to room temp for easy no lump blending.
  3. Take out a food processor and put in both the sorbet and mascarpone cheese and give it a whirl until all combined and smooth.
  4. Spoon mixture into your pretty glasses, and refreeze it, depending on their size you might get three to four servings, if you need more just double the recipe.
  5. Do this all ahead of time so it has enough time to set up.
  6. Garnish with the lemon zest when ready to serve.

 

Signature

Eight Years of Blogging and a Limoncello Tart

limoncello tart

It’s my blogiversary today, 8 years, I can hardly believe it! So I’m celebrating with a limoncello tart.

It’s been quite a while since I’ve made this tart, I think it’s been about three years. It’s crazy good and so easy to make, my kind of baking, nothing complicated about it.

limoncello

Recently I was lucky enough to receive two bottles of limoncello liqueur from Mamma Agata’s Cooking School on the Amalfi Coast, ( it’s on my bucket list) to try out, of course I readily accepted!

We are huge fans of limoncello in my family, every holiday, special occasion and celebration includes some icy cold limoncello for toasting, my daughter likes to make a huge batch every year to give away for gifts, it’s a big undertaking, but so worth it.

limoncello tart ingredients

I knew as soon as it arrived I was going to make this tart to celebrate my eight year milestone, after all, it’s made from the beautiful lemons that grow on the Amalfi Coast, how special is that!

limoncello tart

Lets talk a little bit about my eight years of blogging. Back in 2007 I asked my daughter to help me set up a blog, I was reading a bunch of blogs at the time and thought it would be fun to document my own recipes, it took her 15 minutes to get me up and running, the hardest part was me coming up with a name.

She set me up then walked out the door and said, ” you’ll be fine mom, just take a picture and talk about it” . Oh boy what a learning process it has been, especially with all the technical stuff that goes on behind the scenes.

My photos were hideous in the beginning, shooting with the flash on and under yellow lighting, what was I thinking? I often thought of changing them out now, but I never will, it is who I am, the good, the bad and the ugly, besides it’s nice to see a little progression over the years.

I thought by now I would get tired of blogging, but honestly I’m not, it still remains one of the best things I’ve ever done, I love the creative process and I’m always learning something new.

If you were to ask me what my favorite part of the process is I would have to say everything except writing out the actual recipe, I loathe that part! ( ha ha).  Sometimes I just stare at the computer and avoid writing out the recipe diverting my attention elsewhere.

I never was any good in math, my family and friends could attest to that, and don’t ask me to figure out a tip either!

Thanks for putting up with all my terms like, a pinch, a drizzle, a healthy dose, ovens vary so keep checking, taste it, add more or less, use whatever veggies you have on hand, I know it’s not very precise.

Today there are so many social media platforms, too many for this old girl, but I have to say, a new one that I do enjoy is Instagram, sharing some of your life with a series of pictures, it’s different than this blog, it’s more day to day. You can follow me there if you’re interested.

But over and above everything else, the fringe benefit of blogging all these years has been the friendships I’ve made, friendships with other bloggers and even readers of my blog, I appreciate all of you and in addition my family and close friends, and I just want to say thank you to each and every one of you!

So I’m still hanging around for a while.

blueberry sauce

Now lets get back to the tart… You have to make this blueberry sauce to serve along side it so you can swipe each bite into it, it takes it over the top!

limoncello tart

Salute!

4.6 from 5 reviews
Eight Years of Blogging and a Limoncello Tart
 
Grab a bottle of limoncello and make this while you're sipping a little on the side.
Author:
Ingredients
  • 1 - 9" tart pan with removable bottom
  • 1-7 oz. bag of amaretto cookies, (for the crust)
  • 6 tablespoons of melted butter
  • 2 egg yolks
  • 1 can sweetened condensed milk
  • ¼ cup plus 2 tablespoons of limoncello liqueur
  • 2 tablespoons of lemon juice
  • 1 tablespoon of lemon zest
  • 1 pint of fresh blueberries
  • ¼ cup of sugar
  • a little limoncello to flavor berries when finish cooking down
Instructions
  1. Heat oven to 350 degrees.
  2. Melt butter
  3. In a food processor, whirl the package of amaretto cookies then pour in the melted butter and process until it all comes together.
  4. Pat crust into tart pan, place on a baking sheet and pre-cook crust for 5 minutes, then let it cool down.
  5. While crust is cooling, mix together the egg yolks, condensed milk, lemon juice, limoncello and the zest, blend with a hand mixer until creamy.
  6. Pour into prepared crust and bake 15 to 20 minutes more, it should be firmed up but not overcooked.
  7. While tart is baking pour berries into a small saucepan along with the sugar, keep stirring and cook down until it becomes a sauce, nice and thick.
  8. Add a little zest and limoncello to flavor it up a bit.
  9. Completely cool down the tart and the sauce and refrigerate both, both should be nice and chilled before eating, it needs to cool several hours so it cuts nice, or you can even make it the day before eating it.

 

 

Signature