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Olive Oil and Lemon Sorbet      Veg  CD  DP  15mins plus cooling and freezing


Makes 960ml/32fl.oz.  Cold  Vegetarian  Fruit  Dessert  Ices  Gluten Wheat Dairy Free



420ml/14fl.oz. Water 

350g/12oz Sugar 

420ml/14fl.oz. Lemon Juice 

300ml/10fl.oz. Extra Virgin Olive Oil 

1 Large Egg White, beaten until frothy 

1 teasp grated Lemon Zest




1. Heat water and sugar in saucepan, stirring constantly, until the sugar has dissolved. Set aside and allow to cool.


2. Add the remaining ingredients to the cooled sugar mixture and whisk well. 


3. Transfer to an ice cream maker and process following manufacturer's instructions. 


Alternatively, transfer to a rigid freezer-proof box and freeze until mushy. Remove from the freezer, turn into a large mixing bowl and beat well then return to the freezer box and freeze until solid.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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