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Recipe Tags:

Food

Recipe Instructions:

200 grams (1 cup plus 1 tablespoon) superfine sugar
350 milliliters (1 1/2 cups) water
3 tablespoons freshly squeezed lemon juice
250 grams (1 cup plus 2 tablespoons) mascarpone

Directions
Whisk the sugar and water until the sugar dissolves. Add the lemon juice. Put the mascarpone into another bowl and whisk just to lighten. Stir in the sugar syrup. Freeze in a shallow container, stirring every half hour or so until firm and scoopable, or churn in an ice cream machine. Serve right away or cover and freeze. For the best texture and flavor, eat within a few days. If frozen too hard, let soften for 10 minutes, or until just soft enough to scoop.