This Lemon Olive Oil Sorbet is a zesty delight, enhanced by Il Fusti Lemon Olive Oil. Our olive oil adds a special touch, bringing out the citrusy flavor and ensuring a silky smooth texture. Perfect as a light and refreshing dessert, this sorbet is an ideal way to end any meal. It's a must-try this summer!
Ingredients
- 1 1/16 lb of sugar
- 4 1/16 fl oz of lemon juice, freshly squeezed
- 1/3 oz of lemon verbena, fresh leaves
- 2 lemons for zest
-
1/2 pint of Il Fusti Lemon Olive Oil
- 1 pint of water
- 2 egg whites, lightly whipped
Instructions
-
Combine the water, sugar, lemon verbena, lemon juice and zest together in a liquidiser. Blitz together, then gradually add the Il Fusti Lemon Olive Oil until the mixture forms an emulsion
- Transfer the sorbet mixture from the liquidiser to an ice cream maker and churn. Stop the machine three quarters of the way through the churning process and remove the sorbet, placing it in a freezable container. Mix through the egg whites and store in the freezer until ready to serve
This recipe was adapted and directly sourced from GreatBritishChefs.com
