Ricotta sorbet

Ingredients:

• 1 cup of sugar
• 1 bunch of mint, plus more for garnish
• 24 juniper berries
• 2 tbsp. ricotta
• 1 can sour cream (450 gr.)
• 1/4 cup corn syrup
• 2 tablespoons lemon juice

Preparation:

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