Olive Oil and Lemon Verbena Sorbet
Preparation time: 10 mins
- 480ml water
- 480g sugar
- 2 tbsp vodka
- 240ml Filippo Berio Extra Virgin Olive Oil
- 120ml freshly squeezed lemon juice
- Zest of 2 lemons
- 10g fresh lemon verbena leaves
- 2 egg whites, lightly whipped
- Fresh raspberries
- Fresh lemon slices
Put the water, sugar, vodka, lemon juice, lemon zest and lemon verbena into a blender and blitz, then slowly pour in the olive oil to create an emulsion.
Remove the sorbet mixture from the blender and immediately churn in an ice cream machine.
Once the sorbet is three quarters of the way through the churning process remove the mixture from the machine and place into a freezable container.
Mix through the 2 lightly whipped egg whites and keep in the freezer until ready to serve.
If you don’t have an ice cream machine place the sorbet in the freezer for 1 hour or until almost set then blitz again in the blender. Return to the freezer until frozen.