Olive Oil Sorbet with Rosemary-Lemon Ice and Mint

Ingredients

• 63 g glucose powder (For the olive oil sorbet)
• 313 g granulated sugar (For the olive oil sorbet)
• 10 g kosher salt (For the olive oil sorbet)
• 5 g ice cream stabilizer (For the olive oil sorbet)
• 1.25 g xanthan gum (For the olive oil sorbet)
• 30 g lemon juice (For the olive oil sorbet)
• 745 g water (For the olive oil sorbet)
• 125 g TRULY® 100% Extra Virgin Olive Oil (For the olive oil sorbet)
• 500 g granulated sugar (For the rosemary simple syrup)
• 1 kg water (For the rosemary simple syrup)
• 100 g fresh rosemary leaves (For the rosemary simple syrup)
• 50 g lemon purée (For the rosemary-lemon ice)
• 125 g water (For the rosemary-lemon ice)
• 125 g Rosemary Simple Syrup (For the rosemary-lemon ice; add more as needed until the mixture registers 15°Bx on a refractometer)
• citric acid (For seasoning the rosemary-lemon ice base; quantity to taste)
• salt (For seasoning the rosemary-lemon ice base; quantity to taste)
• TRULY® 100% Extra Virgin Olive Oil (For assembly; use 10 drops per serving)
• fresh mint leaves (For garnish)

Steps

1. 1

   For the olive oil sorbet, combine the glucose powder, 313 g granulated sugar, kosher salt, ice cream stabilizer, xanthan gum, lemon juice, and 745 g water in a saucepan over medium-high heat.

2. 2

   Bring the mixture to 185°F. Remove the saucepan from the heat, then refrigerate the mixture overnight.

3. 3

   The next day, use an immersion blender to add the 125 g olive oil to the chilled mixture. Blend until the oil is fully incorporated and the mixture is emulsified.

4. 4

   Process the sorbet in an ice cream machine according to the manufacturer's instructions. Cover and freeze.

5. 5

   For the rosemary simple syrup, combine the 500 g sugar and 1 kg water in a stockpot over medium heat. Stir until the mixture is warmed through and the sugar has fully dissolved.

6. 6

   Transfer the warm syrup to a vacuum bag, add the fresh rosemary leaves, and seal the bag. Let the syrup steep overnight at room temperature.

7. 7

   For the rosemary-lemon ice, combine the lemon purée, 125 g rosemary simple syrup, and 125 g water in a mixing bowl.

8. 8

   Strain the mixture into a nonreactive container. Add more rosemary simple syrup as needed until the mixture registers 15°Bx on a refractometer.

9. 9

   Season the base with salt and citric acid. Cover and freeze.

10. 10

    To assemble and serve, place one scoop of olive oil sorbet in a small serving bowl.

11. 11

    Cover the sorbet with shaved rosemary-lemon ice.

12. 12

    Using a dropper, dot the perimeter of the rosemary-lemon ice with 10 drops of TRULY® 100% Extra Virgin Olive Oil.

13. 13

    Garnish with a fresh mint leaf and serve.

Notes

The source does not specify the amount of additional rosemary simple syrup, salt, or citric acid for the rosemary-lemon ice; adjust the syrup only until the base reaches 15°Bx and season to taste. The source also does not specify freezing durations or the ice cream machine settings. A refractometer, vacuum bag, dropper, ice cream machine, and a method for shaving the frozen lemon ice are required by the stated method.

Nutrition per serving

• dessert
• frozen dessert
• vegetarian
• gluten-free
• olive oil
• make-ahead
• restaurant-style