This refreshing olive oil sorbet from our country kitchen chefs 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 is also delightful on its own.
Ingredients1 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. Next, remove it from heat and let cool.
Once cooled, add the lemon juice, olive oil, egg white, and lemon zest to the sugar solution and whisk well to combine. Then, transfer it to an ice cream maker and freeze according to manufacturer’s instructions.
Makes about 1 1/2 quarts.