Soft and not too sweet ricotta has a low fat content and is an excellent component for a frozen dessert. Despite for low fat content, sorbet is easily molded into balls thanks to corn syrup in the composition. Mint and juniper berries add десерту легкий и приятный аромат. 
Time: one hour. Difficulty: easy. Quantity: 1000 ml. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. Sahara
- 1 bunch of mint, plus more for decoration
- 24 juniper berries
- 2 tbsp. ricotta
- 1 can of sour cream (450 gr.)
- 1/4 Art. corn syrup
- 2 tbsp. l lemon juice
Recipes with similar ingredients: sugar, mint, juniper berries, ricotta cheese, sour cream, syrup, lemon juice
Recipe preparation:
- Mix 1 tbsp. water, sugar, mint and juniper berries in medium-sized stew-pan; bring to a boil and cook on medium stirring occasionally until sugar dissolves, about 2 min Remove from heat and let cool completely, then strain in a large bowl.
- Mix ricotta, sour cream, corn syrup and lemon juice in separate bowl and beat until smooth. Strain the mixture through a fine sieve into another large bowl; using rubber spatula, push the mixture through a sieve so that it remains only dry cheese mass. Pour the liquid into the ice cream maker and freeze in accordance with the instructions from the manufacturer. Put the ice cream in a plastic container, close the lid and freeze until solidified within 2-3 hours. Shift with a special ice cream spoon in serving dishes and decorate mint.
