Olive Oil And Lemon Sorbet Recipes
OLIVE OIL AND LEMON SORBET
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
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
Provided by Giada De Laurentiis
Categories dessert
Time 5h35m
Yield 6 servings
Number Of Ingredients 8
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.
More about "olive oil and lemon sorbet recipes"
OLIVE OIL SORBETTO WITH BERRIES AND BALSAMIC – GIADZY
From giadzy.com
LEMON SORBET RECIPE - DIRTY DISHES MESSY KISSES
From dirtydishesmessykisses.com
LEMON SORBET, THE AUTHENTIC ITALIAN WAY | SUMPTUOUS …
From sumptuousspoonfuls.com
CLASSIC OLIVE OIL SORBET (OR SHERBET) RECIPE - MEGHAN IT UP
From meghanitup.com
OLIVE OIL SORBET - STARCHEFS
From starchefs.com
LEMON & OLIVE OIL SORBET - SPOONACULAR
From spoonacular.com
LEMON OLIVE OIL SORBET – THE WRIGHT RECIPES
From thewrightrecipes.com
OLIVE OIL AND LEMON VERBENA SORBET - FILIPPO BERIO
From filippoberio.co.uk
ROAST LEMON OLIVE OIL SORBET - CHEF WAY ESQ.
From chefway.me
HOW TO MAKE LEMON SORBET WITH OLIVE OIL RECIPE
From slurrp.com
AMALFI LEMON SORBET (SORBETTO AL LIMONE) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
OLIVE OIL AND LEMON VERBENA SORBET - GREAT BRITISH CHEFS
From greatbritishchefs.com
SPANISH OLIVE OIL AND LEMON VERBENA SORBET
From oliveoilsfromspain.org
LEMON SORBET - SMITTEN KITCHEN
From smittenkitchen.com
OLIVE OIL AND LEMON VERBENA SORBET RECIPE – HENLEY BRIDGE
From hbingredients.co.uk
TRADITIONAL ITALIAN LEMON SORBET - RECIPES FROM ITALY
From recipesfromitaly.com
THE MUSETTE: OLIVE OIL SORBET - VIEW FROM THE BACK
From viewfromtheback.com
MEDITERRANEAN LEMON AND OLIVE OIL SORBET RECIPE
From mediterraneandietrecipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love