Olive oil and lemon verbena sorbet

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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.

First published in 2015




For the sorbet

To serve


  • Ice cream maker
  • Liquidiser


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

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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