LEMON BALM AND MASCARPONE SORBET

3/4 cup superfine sugar
1 1/3 cups water
8 ounces mascarpone cheese
1 cup finely chopped fresh lemon balm
1 1/2 teaspoons freshly squeezed lemon juice

Dissolve sugar in water over low heat, stirring gently. Remove from heat and let cool completely.

Mix mascarpone, balm and lemon juice until well combined, then add sugar syrup. Stir until smooth, then pour into a container and freeze.

Once frozen (3-4 hours), break up and blend in a food processor, then refreeze.

Servings: 6-8
Source: The Spice and Herb Bible by Ian Hemphill and Kate Hemphill