3/4 cup sugar
1 1/2 cups water
6 (3 inch) sprigs fresh mint
12 oz. (1 1/2 cups) plain yogurt
8 oz. (1 cup) mascarpone cheese
2 Tb. freshly squeezed lemon juice
macerated fresh fruit
Instructions: Bring sugar and water to boil over medium heat, stirring to dissolve the sugar. Reduce the heat slightly and boil for 10 minutes. Remove from the heat and add the mint leaves to the syrup to steep. Poke the leaves down with a wooden spoon and bruise them so they will give up more flavor. Let cool completely, then remove and discard the mint.
Combine the yogurt and mascarpone in a bowl. Add the lemon juice and cooled syrup. Mix well, but be careful not to overbeat, or the mascarpone might separate. Refrigerate for at least 1 hour, or until cold.
Freeze in an ice cream maker (that holds at least 1 quart) according to manufacturer's instructions. Transfer to a metal or other freezer container, place in the freezer, and let harden for at least 2 hours.
To serve, scoop the sorbet into shallow bowls. Serve alone or accompanied by the macerated fruit, garnished with mint leaves.
Mix 2 cups (total) strawberries, melon, and kiwi --cut into 1/2 inch pieces-- with 1/4 cup sugar and 1/4 cup freshly squeezed lemon juice in a bowl. Macerate for 45 minutes at room temperature before serving. Servings: 4