Prep Time: 10 minutes
Cook Time: 10 minutes
Freezing Time: 2 hours
Total Time: 2 hours, 20 minutes
Yield: Makes 8 to 10 servings
- 3 cups sugar
- Zest of 2 lemons (can be in big strips)
- 1 1/4 cups fresh lemon juice
- 3/4 cup of extra virgin olive oil
- 1/2 - 1 tsp. sea salt
- In a medium saucepan or pot, bring 3 cups of water, the sugar, and the lemon zest to a boil. Reduce the heat to maintain a steady simmer and cook for about 10 minutes. Take the pan off the heat and let the lemon sugar syrup cool to room temperature (you can speed this up by transferring the syrup to a metal bowl).
- Remove the lemon zest from the sugar syrup. Combine the sugar syrup with the lemon juice, olive oil, and salt. Stir to combine and dissolve the salt. Chill the mixture until cool.
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions or use the How to Make Ice Cream Without an Ice Cream Maker method.
- To create a slice-able loaf, line a loaf pan with a layer or two of plastic wrap. Transfer the sorbet to the loaf pan, cover with plastic wrap, and freeze until relatively solid. If you don't care about slicing, simple transfer the mixture to a freezer-safe bowl or other container, cover, and freeze until relatively solid. Because of the sugar and olive oil, this sorbet remains somewhat flexible and never freezes to a rock-hard consistency.
Slice in the pan and lift slices out or transfer the sorbet "loaf" onto a cutting board by turning it out onto a cutting board and slicing that way. (To keep any leftovers, re-line the loaf pan, place over the remaining sorbet, and turn the sorbet back into the pan.) Or, simply scoop sorbet out of the bowl or other container. Drizzle each serving with a bit of extra virgin olive oil, if you like.