Olive oil and lemon verbena sorbet


First published in 2015
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For the sorbet

To serve

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
First published in 2015
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