Photo Credit: Elizabeth Newman
In this recipe, ingredients that you might traditionally view as savory shine in a sweet way. This is such a refreshing dessert that just makes me think of warm days in Italy.
If you’ve been looking for a reason to pull out that great bottle of olive oil, this is a great choice. The sorbetto is gently flavored with lemon, and the flavor of the olive oil comes through on the finish – so you want to use something high quality that you really love.
As for the balsamic, it’s the same story – this is such a simple recipe, so every ingredient shines through. Use an aged balsamic (or a glaze) that’s a bit syrupy, concentrated and sweet – the organic balsamic in our store is a great choice.
Olive Oil Sorbetto with Berries and Balsamic
- As seen on: Giada In Italy, Episode 5. What Would Nonno Dino Make?
- Combine the sugar, water, salt and basil in a small sauce pan and place over medium heat. Bring the mixture to a simmer, stirring occasionally to help dissolve the sugar. Simmer gently for 2 minutes. Using a slotted spoon, remove the basil from the simple syrup and discard. Whisk the egg white in a medium bowl until frothy. Whisk the hot syrup into the beaten egg white. Whisk in the lemon juice and olive oil. Switch to a rubber spatula and stir occasionally for 5 minutes or until just warm to the touch. Refrigerate until completely chilled, stirring occasionally, about 2 hours.
- To freeze the sorbetto, use a hand held blender to emulsify the base mixture. When the base looks creamy and smooth, pour it directly into an ice cream maker and freeze according to manufactures directions. When it is the thickness of a thick milk shake, remove the mixture to an airtight container and freeze until ready to serve. Do not over process or the mixture will separate.
- To serve, scoop the sorbetto into a small coup or bowl, sprinkle with the berries and drizzle with the balsamic.