Zesty Olive Oil Lemon Sorbet
Inspired by the rich culinary traditions of Greece, this Zesty Olive Oil Lemon Sorbet is a refreshing and innovative dessert that bridges the gap between sweet and savory. Chef Yiannis Baxevanis masterfully combines the bright, tangy notes of fresh lemon juice and zest with the lush richness of high-quality olive oil. This sorbet is not just a delightful treat but also a nod to the Mediterranean palate, famously enjoyed with grilled fish, making it a versatile addition to any festive table. Perfect for warm weather or as a palate cleanser between courses, this sorbet promises to elevate your dessert experience with its unique flavor profile.
N/A
Servings
300
Calories
6
Ingredients
Ingredients
sugar
250 g (granulated)
water
250 g (filtered)
lemon juice
to taste (freshly squeezed)
grated lemon rind
to taste (finely grated)
egg whites
2 (beaten)
olive oil
100 g (extra virgin)
Instructions
1
In a medium saucepan, combine the sugar and water. Bring to a boil and gently simmer for about 10 minutes until the mixture thickens into a syrup. Remove from heat and let it cool to room temperature.
2
Once the syrup has cooled, stir in the freshly squeezed lemon juice and the grated lemon rind. Mix until well combined.
3
Slowly drizzle in the olive oil while stirring continuously to ensure it emulsifies into the mixture.
4
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a slushy consistency.
5
In a separate bowl, whip the egg whites until they form soft peaks. Just before the sorbet is fully thickened, gently fold in the beaten egg whites until fully blended.
6
Transfer the sorbet to an airtight container and freeze until firm before serving.
Nutrition Information
10 g
Fat
65 g
Carbs
1.5 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Olive Oil Lemon Sorbet?
It is a refreshing and innovative Greek-inspired dessert that combines fresh lemon with the richness of high-quality olive oil.
Who created this Zesty Olive Oil Lemon Sorbet recipe?
The recipe was masterfully created by Chef Yiannis Baxevanis.
How much sugar is required for the syrup?
You will need 250 grams of granulated sugar.
What type of water should be used?
The recipe calls for 250 grams of filtered water.
How much olive oil is used in the sorbet?
The recipe uses 100 grams of extra virgin olive oil.
How much lemon juice should I add?
Lemon juice should be added to taste to achieve your preferred level of tanginess.
How do I prepare the lemon rind?
The lemon rind should be finely grated and added to taste.
How many egg whites are needed?
You will need 2 beaten egg whites for this recipe.
How long should I boil the sugar and water mixture?
Simmer the mixture for about 10 minutes until it thickens into a syrup.
Do I need to cool the syrup before adding other ingredients?
Yes, you must remove the syrup from the heat and let it cool to room temperature.
When do I add the lemon juice and rind?
Stir in the lemon juice and grated rind once the syrup has cooled.
How do I incorporate the olive oil into the mixture?
Slowly drizzle in the olive oil while stirring continuously to ensure it emulsifies properly.
What is the next step after mixing in the olive oil?
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
What consistency should the sorbet reach during churning?
Churn the mixture until it reaches a slushy consistency.
How should the egg whites be prepared?
Whip the egg whites in a separate bowl until they form soft peaks.
When are the egg whites added to the sorbet?
Gently fold in the beaten egg whites just before the sorbet is fully thickened in the ice cream maker.
How should the sorbet be stored?
Transfer the sorbet to an airtight container and freeze it until it is firm.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
What is the fat content of the sorbet?
The sorbet contains 10 grams of fat per serving.
How many carbohydrates are in this recipe?
There are 65 grams of carbohydrates per serving.
What is the protein content?
The sorbet provides 1.5 grams of protein.
Does the sorbet contain any fiber?
No, the fiber content for this recipe is zero or null.
Is this sorbet suitable as a palate cleanser?
Yes, it is perfect for use as a palate cleanser between courses.
What savory dish pairs well with this sorbet?
It is famously enjoyed with grilled fish.
How many ingredients are in this recipe?
There are 6 primary ingredients: sugar, water, lemon juice, lemon rind, egg whites, and olive oil.
Is this sorbet vegan?
No, it contains egg whites, so it is not vegan.
What type of olive oil is recommended?
The recipe specifies high-quality extra virgin olive oil.
Can I make this without an ice cream maker?
The instructions specify using an ice cream maker to achieve the correct slushy consistency.
Is this a traditional Mediterranean dessert?
Yes, it is inspired by the culinary traditions of Greece and the Mediterranean palate.
What makes this sorbet unique?
Its unique flavor profile comes from the combination of tangy lemon and the lush richness of olive oil.