Olive oil sorbet
- 6 tbsp. olive oil
- 50 cl of water
- 1 untreated lemon
- 250g caster sugar
Preparation 10 minutes
Cooking 2 min
Bring the water and powdered sugar to a boil in a saucepan over high heat.
As soon as it boils, remove the pan from the heat and allow to cool.
Cut the lemon in half, then squeeze it to recover its juice. Remove the pips if necessary. Then take the lemon zest and grate it.
When the sugar water has cooled, add the juice and grated lemon zest, then the olive oil. Mix well.
Pour the mixture into the ice cream maker and let it run for about 1 hour.
Store the sorbet in the freezer until serving.
Enjoy well chilled.
For this olive oil sorbet recipe, you can count on 10 minutes of preparation. To learn more about the foods in this Cold Starter recipe, head over to our food guide here.