Olive oil and lemon verbena sorbet
- Dessert
- Medium
- 6
- 10 minutes
PT10M
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.
Ingredients
For the sorbet
- 480ml of water
- 480g of sugar
- 2 tbsp of vodka
- 240ml of extra virgin olive oil
- 120ml of lemon juice , freshly squeezed
- 2 lemons for zest
- 10g of lemon verbena, fresh leaves
- 2 egg whites , lightly whipped
To serve
- fresh raspberries , (optional)
- lemon , fresh slices (optional)
Equipment
- Ice cream maker
- Liquidiser
Method
1
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
2
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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Olive oil and lemon verbena sorbet
