Olive Oil and Lemon Sorbet |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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From The World Of Greece: Odyssey Magazine May/June 2006 Issue. Olive oil and lemon dressing, popularly known as ladolemono, is used to dress grilled fish or seafood. Chef Yiannis Baxevanis created this recipe, which is published in his book Ta Kalytera Mou (My Best; Kastaniotis Editions). The cook/freeze time completely depends on your ice cream maker. Ingredients:
250 g sugar |
250 g water |
lemon juice |
grated lemon rind |
2 egg whites |
100 g olive oil |
Directions:
1. Boil sugar and water for 10 minutes to form a syrup.
2. Let cool, then add lemon juice and grated lemon rind; stir in olive oil.
3. Turn into (put into) ice cream maker.
4. Just before the sorbet is completely thick, fold in beaten egg whites.
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