Lemon Sorbet

Ingredients

  • 1 ¼ cups water

  • 2 cups sugar

  • ½ cup Grove 45 Olio Nuovo (or freshest EVOO)

  • 2 cups freshly squeezed Meyer Lemon juice

  • 2 tablespoons freshly grated lemon zest

Instructions

  • In a small saucepan over medium heat, combine the water and sugar to make a simple syrup. Boil until the sugar dissolves, about 1 minute. Remove from heat and allow to cool.

  • Combine cooled simple syrup, lemon juice, and lemon zest in a blender on low (or in a bowl if using an immersion blender) and slowly add the EVOO until combined.

  • Pour into the bowl of an ice cream maker and churn for 20-25 minutes until the sorbet has frozen into ice crystals, it will still seem quite soft.

  • Transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet with firm up in the freezer.

Notes

  • If you like things on the sweeter side add another ½ cup of sugar when making the simple syrup or pair with vanilla ice cream.

  • Top with a raspberry or strawberry coulis if desired.

Carolina Mejia