Sorbetto Al Limone

Almost the same.

You need:
200 gm sugar
200 ml water
200 ml lemon juice
Zest of 1 lemon
1 heap tbls mascarpone cheese

Directions:
Freeze container in a freezer. This will help the sorbet to freeze nicely. Boil water with sugar. Reduce heat and simmer for 10 minutes. Remove from heat and cool for 15 minutes. Add lemon juice and lemon zest. Mix in mascarpone. Freeze mixture for one hour. Then take it out, scrap and freeze again. Repeat 3 times for next 3 hours and then freeze again. Serve within a day or two. Sorbetto is should be enjoyed while it is still fresh. It will crystallize to ice, so best that you don't keep it too long.

Note: For variation, you can serve it in whole lemon shell. Scrap out the pulp and fill it with lemon sorbet. You can do this after 2nd freezing and continue to freeze till it is ready to be served.