DessertsLemonOlive Oil

Olive Oil and Lemon Verbena Sorbet

This delicious olive oil sorbet is the ultimate refreshing summer pudding. Made with zingy lemon, fragrant lemon verbena and a little kick of vodka, serve this in a glass for an elegant dinner party dessert. This recipe was created in collaboration with Great British Chefs. Check out their website by clicking the logo below.

Prep Time: 10 mins
Cooking Time: 10 mins (plus freezing time)
4 people

Used in this recipe

Ingredients

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

Method

Put the sugar, water, 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.
To serve, scoop into glasses or bowls and decorate with lemon slices and raspberries.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.