MASCARPONE SORBETTO WITH ROSEMARY HONEY

Steps:

• For the mascarpone sorbetto: Combine the sugar and 1 1/4 cups water in a small saucepan. Place over medium-low heat and bring to a simmer, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from the heat and add the lemon zest, lemon juice and salt. Set aside to cool slightly.
• In a medium bowl, whisk the mascarpone to soften. Add the lemon syrup and whisk until smooth. Allow to cool completely to room temperature, about 30 minutes.
• Prepare your ice cream maker. Whisk the mascarpone mixture one more time to incorporate, and then freeze according to manufacturer's instructions. Transfer the sorbetto to the freezer to freeze completely.
• For the rosemary honey: Meanwhile, place the honey, rosemary and 2 tablespoons water in a small skillet. Bring to a simmer over low heat and simmer gently for about 5 minutes. Strain through a fine-mesh strainer and cool to room temperature.
• To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.