William Drabble's zingy sorbet recipe makes a wonderfully refreshing summer dessert, with punchy vodka and tangy lemon zest pairing beautifully with the fragrant taste of lemon verbena. Full of zesty flavour, it is perfect served with raspberries or a slice of fresh lemon.
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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
2 tbsp of vodka
480g of sugar
120ml of lemon juice, freshly squeezed
10g of lemon verbena, fresh leaves
2 lemons for zest
240ml of extra virgin olive oil
480ml of water
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
2 egg whites, lightly whipped
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