Olive Oil Sorbetto With Berries And Balsamic
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
59
Sourness
37
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Salt3 tbsps
Lemon Juice (fresh)1 cup
Extra-Virgin Olive Oil2 cups
Berry (mixed)2 tbsps
Balsamic Vinegar (good aged)Directions:
1
Special equipment: a handheld blender, an ice cream maker Combine the sugar, salt and basil with 1 cup water in a small saucepan and place over medium heat
2
Bring the mixture to a simmer, stirring occasionally to help dissolve the sugar
3
Simmer gently for 2 minutes
4
Using a slotted spoon, remove the basil from the simple syrup and discard
5
Whisk the egg white in a medium bowl until frothy
6
Whisk the hot syrup into the beaten egg white
7
Whisk in the lemon juice and olive oil
8
Switch to a rubber spatula and stir occasionally for 5 minutes or until just warm to the touch
9
Refrigerate until completely chilled, stirring occasionally, about 2 hours
10
To freeze the sorbetto, use a handheld blender to emulsify the base mixture
11
When the base looks creamy and smooth, pour it directly into an ice cream maker and churn according to the manufacturer's directions, about 15 minutes
12
When the mixture is the consistency of a thick milkshake (do not overprocess or it will separate), transfer to an airtight container and freeze until ready to serve, at least 3 hours and up to overnight
13
To serve, scoop the sorbetto into a small coupe or bowl, sprinkle with berries and drizzle with balsamic