Olive oil sorbet with berries and balsamic
Votes: 1
Time: 5 hours 35 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
To make this Italian sorbet, you'll need an ice cream maker. It's made with extra-virgin olive oil, lemon juice, and basil syrup, mixed into a beaten egg white. The mixture is then churned in an ice cream maker and set in the freezer. Serve the sorbet with berries and aromatic balsamic vinegar, which can be substituted with saba sauce if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of sugar
- 1/4 teaspoon salt
- 10 fresh basil leaves
- 1 egg white
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- 2 cups assorted berries
- 2 tablespoons good-quality aged balsamic vinegar or saba sauce
- Special equipment: hand blender, ice cream maker
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Cooking the dish according to the recipe:
- Combine the sugar, salt, and basil with 1 cup of water in a small saucepan and place over medium heat. Bring to a boil, stirring occasionally to dissolve the sugar. Simmer for 2 minutes. Using a slotted spoon, remove the basil from the syrup and discard. Whisk the egg white in a medium bowl until foamy. Fold the hot syrup into the beaten egg white. Whisk in the lemon juice and olive oil.
- Use a silicone spatula to stir occasionally for 5 minutes or until the mixture is warm to the touch. Refrigerate until completely chilled, stirring occasionally, for about 2 hours.
- To freeze sorbetBlend the mixture with a hand blender. Once the base is creamy and smooth, transfer it directly to an ice cream maker and churn according to the manufacturer's instructions for 15 minutes. When the mixture reaches the consistency of a thick milkshake (be careful not to over-churn, or it may separate), transfer to an airtight container and freeze until ready to serve, at least 3 hours and up to overnight.
- To serve, spoon the sorbet into a bowl or ramekin, garnish with berries and drizzle with balsamic vinegar.
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