Ricotta Sherbet

Directions

1. 1
   Combine 1 cup water, the sugar, mint and juniper berries in a medium saucepan; bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 2 minutes.
2. 2
   Remove from the heat and let cool completely, then strain into a large bowl.
3. 3
   Add the ricotta, sour cream, corn syrup and lemon juice to the bowl and whisk until smooth.
4. 4
   Strain the mixture through a fine-mesh sieve into another large bowl, using a rubber spatula to push the mixture through until only dry curds remain in the sieve.
5. 5
   Pour the liquid into an ice cream maker and freeze according to the manufacturer's instructions.
6. 6
   Transfer to a plastic container, cover and freeze until firm, 2 to 3 hours.
7. 7
   Scoop into bowls and garnish with mint.
8. 8
   Photograph by Jason Varney