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BLOOD ORANGE AND OLIVE OIL SORBET

Comunidad Valenciana

BLOOD ORANGE AND OLIVE OIL SORBET

You will be surprised by how olive oil can enhance the flavor of your desserts. You don't believe us? Try to this blood orange an olive oil sorbet recipe!

SERVES

4-6

PREPARATION TIME

15 minutes, plus freezer time

COOKING TIME

5 minutes

ALLERGENS

INGREDIENTS

  • 1 ¼ cup caster sugar
  • 375 ml blood orange juice (about 10 blood oranges)
  • Finely grated zest from 2 of the oranges
  • Juice ½ lemon
  • ¾ cup La Española Gourmet Extra Virgin Olive Oil

DIRECTIONS

  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.
  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.
  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.
  4. Serve scooped into glasses or small bowls.

If you don’t have an ice cream machine, in step 2, beat with an electric whisk, pour into a large plastic container, then freeze for 1-2 hours, until slushy. Whisk again. Freeze for a further 1½-2 hours, or until firm.

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