This sorbet was one of those amazing little life surprises: you expect something to be good, or even great… and it completely blows your mind.
We made several ice creams, gelatos, sorbets and sherbets this week in class- yes, my education is every bit the torture it seems. All were winners, but this lemon sorbet actually had me on CraigsList as soon as I made it home to see if anyone around is essentially wanting to give away an ice cream machine.
It truly was that incredible. Everything tart but sweet, refreshing but decadent. Little condensed frozen ball of summer. And I have witnesses this time. Chef must have thought we were on the right track that day because he invited the administration office to join us for pie and ice cream tasting.
This recipe is taken from Auguste Escoffier School of Culinary Arts, and I’ve added the food nerd part in italics. Sometimes I just can’t help myself. Chef explained sorbet science to us… and I love food science. Feel free to skip past that part if you lack my elevated nerd titer. I won’t be offended. But you might just like it…
Lemon and Olive Oil Sorbet, yields 1 1/2 quarts
- 14 oz water
- 11 oz sugar (a shy cup and a half)
- 14 oz lemon juice (this will be lots of lemons, but completely worth it)
- 7 oz olive oil
- 1 egg white
- 1 tsp lemon zest ( I used closer to a Tbs)
- Make a simple syrup by bringing the water and sugar to a boil until the sugar dissolves. Remove from heat and let cool.
- Add the lemon juice, olive oil, egg white and zest to the syrup.
- Chill and process according to your ice cream machine’s directions.
Using the same simple syrup as a base, you have the flexibility to play with flavor profiles in similar proportions. A close runner up- Chef’s creation of the moment based on ingredients available- was a sorbet of tart cherry and fresh basil with cardamom and ginger. Fruit and herb sorbets should given a quick blend in a food processor or blender before chilling. I can imagine a lime with fresh basil and cilantro might not be bad… or perhaps a strawberry basil with a splash of white balsamic… or fresh peaches with mint and vanilla…