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Blood orange and olive oil sorbet

Comunidad Valenciana

Blood orange and olive oil sorbet

Olive oil in a sorbet? Yes, yes, yes! This blood orange and olive oil sorbet will become one of your favourite recipes!

Serves

4-6

Preparation time

15 minutes, plus freezing time

Cooking time

5 minutes

Allergens

Ingredients

  • 125 g caster sugar
  • 375 ml blood orange juice (about 10 blood oranges)
  • Finely grated zest from 2 of the oranges
  • Juice ½ lemon
  • 200 ml La Española Extra Virgin Olive Oil Medium Flavour

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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