Spanish olive oil and lemon verbena sorbet

Indulge in a delightful harmony of flavors with Spanish extra virgin olive oil and lemon verbena sorbet. This exquisite dessert captures the essence of Mediterranean sophistication, combining the smoothness of Spanish extra virgin olive oil with the refreshing zest of lemon verbena.

How to prepare extra virgin olive oil and lemon verbena sorbet step by step

In a small saucepan, combine the water and the granulated sugar. Heat over medium heat, stirring occasionally until the sugar is completely dissolved, creating a syrup.
Remove the saucepan from the heat and add the lemon verbena leaves. Let the mixture steep for about 30 minutes.
Strain the syrup to remove the lemon verbena leaves, gently pressing them to extract as much flavor as possible.
In a large bowl, combine the strained syrup, freshly squeezed lemon juice, Spanish extra virgin olive oil, and lemon zest. Mix well until thoroughly combined.
Transfer the mixture to an ice cream maker and churn it until it reaches a sorbet consistency.
Once the sorbet is ready, transfer to a container and freeze for at least 2 hours before serving.
Serve the Spanish extra virgin olive oil and lemon verbena sorbet in chilled bowls, garnished with a sprig of fresh lemon verbena or a drizzle of extra virgin olive oil from Spain.

Enjoy a perfect ending to any meal or a refreshing treat on a hot day with this sorbet. A delightful combination of extra virgin olive oil from Spain and citrus, creating a light and refreshing dessert.