January 14, 2014
Lemon and olive oil fit hand in hand; bright, acidic lemon cuts through nutty, tongue-coating oil for a blissfully light flavor. This user-submitted sorbet recipe would be excellent with a few fresh raspberries, or as a post-feast palate cleanser.
Submitted to Foodista by Byte Size
12 lemons- juiced
1 cup sugar
1 cup water
1 tablespoon tequila or vodka
1/4 cup olive oil
2 tablespoons kuzu root (a thickener)
Combine the first four ingredients, and set aside.
In a blender, pulverize kuzu root until it is a powder. Add the olive oil and blend until homogenous.
Slowly add the lemon juice and blend just until emulsified.
Churn immediately and then freeze until firm.
Serve a big scoop of sorbet with some fresh or frozen fruit.