August is here. But don’t sweat it. Enjoy a cool refresher with homemade Lemon Olive Oil Sorbet.
Russ found this recipe online by Deb Brunson. It truly is incredible. Tart but slightly sweet, refreshing but oh so decadent. “Little condensed frozen ball of summer.” This recipe is originally from Auguste Escoffier School of Culinary Arts, but taken a step further as Russ decided to emulsify the egg white and olive oil resulting in the silky texture.
- 14 oz water
- 11 oz sugar (a shy cup and a half)
- 14 oz lemon juice (this will be about 9 lemons, but completely worth it)
- 7 oz olive oil
- 1 egg white
- 1 tsp lemon zest (we used closer to a Tbs)
- Make a simple syrup by bringing the water and sugar to a boil until the sugar dissolves. Remove from heat and let cool.
- Add the lemon juice, olive oil, egg white and zest to the syrup.
- Chill and process according to your ice cream machine’s directions.
Place egg white, lemon zest and simple syrup (when cooled) in a blender and blend until mixture is well combined. With blender running, slowly pour in olive oil until mixture is well emulsified, then add lemon juice and blend briefly until everything is well combined. Pour mixture into your ice cream maker and process until mixture is thick and slushy. Place in container, cover tightly and freeze until firm.
Next time, we intend to add a few sprigs of rosemary to steep in the hot simple syrup, and once cooled, removed before it gets added to the other ingredients.
(Yields 1 1/2 quarts)