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Lemon Sorbet With Olive Oil


Lemon Sorbet With Olive Oil

Lemon Sorbet With Olive Oil

Photo © Molly Watson
This creamy lemon sorbet gets its wonderful texture from a bit of olive oil in the mix. For an elegant presentation, freeze it in a loaf pan and cut it into slices. I like this sorbet with a bit of a salty edge, but that's not for everyone. Start with the 1/2 tsp. option and increase from there to test your own salty dessert boundary.

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


  1. 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).
  2. 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.
  3. 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.
  4. 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.

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