Mascarpone Sherbet

• 1 3/4 cups water
• 3/4 cup sugar
• 1 1/2 cups yogurt
• 1 cup mascarpone (see note)
• 2 tablespoons freshly squeezed lemon juice

1. Combine the water and sugar in a saucepan, and bring to a boil.
2. Cook 10 minutes, and remove from the heat.
3. Let stand until the mixture reaches room temperature, and then chill.
4. Combine the yogurt, mascarpone and lemon juice in a bowl, and beat thoroughly.
5. Add 1 1/3 cups of the chilled syrup, and beat to blend.
6. Pour the mixture into the container of an ice cream freezer, and freeze according to the manufacturers' instructions.
7. Serve with sweetened fresh berries or fruit.

water, sugar, yogurt, mascarpone, freshly squeezed lemon juice

Taken from cooking.nytimes.com/recipes/2184 (may not work)