Cooked - Olive Oil And Lemon Verbena Sorbet

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Olive Oil And Lemon Verbena Sorbet

1.0

480ml of water

480g of sugar

2 tbsp of vodka

240ml of extra virgin olive oil

120ml of lemon juice, freshly squeezed

2 lemons for zest

10g of lemon verbena, fresh leaves

2 egg whites, lightly whipped

Fresh raspberries, (optional)

Lemon, fresh slices (optional)

Combine the vodka, water, sugar, lemon verbena, lemon juice and zest together in a liquidiser. Blitz together, then gradually add the 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

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍧Sorbet

Cuisine🇮🇹Italian

Occasions🎉Celebration🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 77 weeks ago

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