Olive Oil And Lemon Sorbet Recipes

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OLIVE OIL AND LEMON SORBET



Olive Oil and Lemon Sorbet image

From "The World Of Greece: Odyssey" Magazine May/June 2006 Issue. "Olive oil and lemon dressing, popularly known as ladolemono, is used to dress grilled fish or seafood. Chef Yiannis Baxevanis created this recipe, which is published in his book Ta Kalytera Mou (My Best; Kastaniotis Editions)." The cook/freeze time completely depends on your ice cream maker.

Provided by ThatSouthernBelle

Categories     Frozen Desserts

Time 1h10m

Yield 800 grams, 4 serving(s)

Number Of Ingredients 6

250 g sugar
250 g water
lemon juice
grated lemon rind
2 egg whites
100 g olive oil

Steps:

  • Boil sugar and water for 10 minutes to form a syrup.
  • Let cool, then add lemon juice and grated lemon rind; stir in olive oil.
  • Turn into (put into) ice cream maker.
  • Just before the sorbet is completely thick, fold in beaten egg whites.

Nutrition Facts : Calories 471.5, Fat 25, SaturatedFat 3.5, Sodium 29.1, Carbohydrate 62.6, Sugar 62.6, Protein 1.8

OLIVE OIL SORBETTO WITH BERRIES AND BALSAMIC



Olive Oil Sorbetto with Berries and Balsamic image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h35m

Yield 6 servings

Number Of Ingredients 8

1 cup sugar
1/4 teaspoon salt
10 fresh basil leaves
1 egg white
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
2 cups mixed berries
2 tablespoons good aged balsamic vinegar or saba

Steps:

  • Combine the sugar, salt and basil with 1 cup water in a small saucepan and place over medium heat. Bring the mixture to a simmer, stirring occasionally to help dissolve the sugar. Simmer gently for 2 minutes. Using a slotted spoon, remove the basil from the simple syrup and discard. Whisk the egg white in a medium bowl until frothy. Whisk the hot syrup into the beaten egg white. Whisk in the lemon juice and olive oil. Switch to a rubber spatula and stir occasionally for 5 minutes or until just warm to the touch. Refrigerate until completely chilled, stirring occasionally, about 2 hours.
  • To freeze the sorbetto, use a handheld blender to emulsify the base mixture. When the base looks creamy and smooth, pour it directly into an ice cream maker and churn according to the manufacturer's directions, about 15 minutes. When the mixture is the consistency of a thick milkshake (do not overprocess or it will separate), transfer to an airtight container and freeze until ready to serve, at least 3 hours and up to overnight.
  • To serve, scoop the sorbetto into a small coupe or bowl, sprinkle with berries and drizzle with balsamic.

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