Blood Orange and Olive Oil Sorbet
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Ingredients
- 4 oz caster sugar
- 2 glasses blood orange juice (about 10 blood oranges)
- Finely grated zest from 2 of the oranges
- Juice ½ lemon
- 2/3 cup of La Española Gourmet Extra Virgin Olive Oil
preparation
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1.
Put the sugar in a saucepan with 100 ml of the blood orange juice, heat gently until the sugar dissolves. Pour into a bowl and leave to cool completely.
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2.
Stir in the zest, remaining blood orange juice, lemon juice and La Española Extra Virgin Gourmet Olive Oil. Churn in an ice cream machine according to the instructions.
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3.
Turn into a freezer-proof container and freeze until ready to use. Remove from the freezer and place in the fridge for 10 minutes to make it easier to scoop.
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4.
Serve scooped into glasses or small bowls.