When I need a refreshing dessert that makes the whole house smell amazing, I turn to this sweet Giada mascarpone sorbetto with rosemary honey. The ingredients—like mascarpone cheese, sugar, and fresh lemon juice—blend together so beautifully, creating the perfect balance of flavors.
It’s ideal for hot summer evenings, and it only takes about 1 hour and 30 minutes to prepare. I love how it’s easy to make but still feels like such a treat. It’s always a hit, and there’s enough to feed a large group of people.

Recipe Ingredients
For the Sorbetto
- ¾ cup sugar
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- ⅛ teaspoon kosher salt
- 1½ cups mascarpone cheese, at room temperature
For the Rosemary Honey
- ¾ cup orange blossom honey
- 3 fresh rosemary sprigs
How To Make Giada mascarpone sorbetto with rosemary honey
Make the Sorbetto
- Dissolve Sugar Combine sugar and 1¼ cups water in a saucepan. Heat over medium-low, stirring occasionally, until sugar dissolves. Simmer for 1 minute, then remove from heat.
- Add Flavorings: Stir in lemon zest, lemon juice, and salt. Let cool slightly – we don’t want it too hot!
- Combine Sorbetto Base: Whisk mascarpone to loosen it up, then add the slightly cooled lemon syrup. Whisk smooth and cool completely to room temperature – about 30 minutes.
Make the Rosemary Honey
- Infuse Honey: Combine honey, rosemary sprigs, and 2 tablespoons water in a skillet. Simmer over low heat for 5 minutes, then strain and discard the herbs. Let cool to room temperature – it’ll be worth the wait!
Chill and Serve
- Prepare Sorbetto for Freezing: Whisk the sorbetto base to combine ingredients and freeze according to your ice cream maker’s directions. Once frozen, store in the freezer.
- Serve and Enjoy Scoop the sorbetto into a champagne coupe and drizzle with rosemary honey – the perfect combo!

Recipe Tips
- Make the Rosemary Honey Ahead: Create the rosemary honey up to 1 month in advance by steeping rosemary sprigs in honey, allowing flavors to meld and intensify, creating a fragrant and aromatic syrup to elevate the mascarpone sorbetto.
- Sorbetto Texture Variations: To achieve a range of textures, experiment with different churning times, temperatures, or adding a variety of stabilizers like gelatin or egg whites to enhance the creamy, smooth consistency of the mascarpone sorbetto.
- Mascarpone Substitutions and Swaps: If mascarpone is not readily available, try using similar cheeses like creme fraiche, Greek yogurt, or even whipped cream to replicate the creamy texture, mild flavor, and smooth finish of the original mascarpone sorbetto recipe.
- Rosemary Infusion Variations: Play with amounts and methods of rosemary infusion, using rosemary sprigs, leaves, or rosemary extracts to create varying intensities and flavor profiles, from subtle to robust, to personalize the unique taste experience of the mascarpone sorbetto.
- Freeze and Store for Later: Transfer the sorbetto to an airtight container, cover with plastic wrap or aluminum foil, and store in the freezer for up to 3 months, allowing for effortless and convenient serving and sharing of this delightful dessert year-round.
Recipe FAQs and Variations
Can I make the sorbetto without an ice cream maker?
Yes, pour the base into a 9×13 inch baking dish and freeze for 2-3 hours, scraping every 30 minutes.
How long can I store the rosemary honey in the fridge?
Up to 2 weeks in the fridge, and up to 6 months in the freezer.
Can I substitute the mascarpone with another cheese?
No, mascarpone is key to the sorbetto’s creamy texture, but you can try substituting with quark or whipped cream cheese.
Can I serve the sorbetto with other toppings besides rosemary honey?
Yes, try pairing with fresh berries, edible flowers, or a drizzle of balsamic glaze for a different twist.
Check out More Giada Recipes:
Giada mascarpone sorbetto with rosemary honey
Course: DessertCuisine: ItalianDifficulty: Medium6
servings10
minutes6
minutes240
kcalWhen I need a refreshing dessert that makes the whole house smell amazing, I turn to this sweet Giada mascarpone sorbetto with rosemary honey. The ingredients—like mascarpone cheese, sugar, and fresh lemon juice—blend together so beautifully, creating the perfect balance of flavors.
Ingredients
- For the Sorbetto
¾ cup sugar
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
⅛ teaspoon kosher salt
1½ cups mascarpone cheese, at room temperature
- For the Rosemary Honey
¾ cup orange blossom honey
3 fresh rosemary sprigs
Directions
- Make the Sorbetto
- Step 1: Dissolve Sugar Combine sugar and 1¼ cups water in a saucepan. Heat over medium-low, stirring occasionally, until sugar dissolves. Simmer for 1 minute, then remove from heat.
- Add Flavorings: Stir in lemon zest, lemon juice, and salt. Let cool slightly – we don’t want it too hot!
- Combine Sorbetto Base: Whisk mascarpone to loosen it up, then add the slightly cooled lemon syrup. Whisk smooth and cool completely to room temperature – about 30 minutes.
- Make the Rosemary Honey
- Infuse Honey: Combine honey, rosemary sprigs, and 2 tablespoons water in a skillet. Simmer over low heat for 5 minutes, then strain and discard the herbs. Let cool to room temperature – it’ll be worth the wait!
- Chill and Serve
- Prepare Sorbetto for Freezing: Whisk the sorbetto base to combine ingredients and freeze according to your ice cream maker’s directions. Once frozen, store in the freezer.
- Serve and Enjoy Scoop the sorbetto into a champagne coupe and drizzle with rosemary honey – the perfect combo!
Nutrition Facts
6 servings per container
- Amount Per ServingCalories240
- % Daily Value *
- Total Fat
17g
27%
- Saturated Fat 11g 56%
- Cholesterol 20mg 7%
- Sodium 50mg 3%
- Total Carbohydrate
20g
7%
- Dietary Fiber 0g 0%
- Sugars 17g
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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