Recipe: Olive Oil Sorbet

Picture 056This refreshing sorbet by Head Chef Gerald Gass is one of our favorites in summer months. It's a delicious accompaniment to ripe summer berries or garnished with fresh mint or basil; it's also delightful on it's own.
1 3/4 C. water
1 1/2 C. sugar
1 3/4 C. fresh lemon juice
1 1/4 C. McEvoy Ranch extra virgin olive oil
1 egg white
1 tsp. grated lemon zest
In a saucepan, combine the water and sugar, place over medium heat, and stir until the sugar dissolves. Remove from heat and let cool. Add the lemon juice, olive oil, egg white and lemon zest to the cooled sugar solution and whisk well to combine. Transfer to an ice cream maker and freeze according to manufacturer's instructions. Makes about 1 1/2 quarts.