Ricotta Sherbet – a delicious recipe with sugar, fresh mint, berries, fresh ricotta, sour cream, light corn syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
466
kcal
Calories
21
g
Fat
58
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup sugar, 1 bunch fresh mint, plus more for garnish, 24 juniper berries, 2 cups fresh ricotta, and more.
Yes, Ricotta Sherbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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