How to Make Lemon Olive Oil Sorbet with Basil & Pine Nuts
-
In a saucepan, combine honey and water and heat just until honey dissolves. Cool completely.
-
Stir in lemon juice, lemon zest, and olive oil.
-
Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
-
Transfer to a container and freeze until firm, at least 2 hours.
-
To serve, scoop sorbet into bowls and sprinkle with fresh basil and toasted pine nuts.
Pro Tips for Perfect Lemon Olive Oil Sorbet with Basil & Pine Nuts
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of fresh lemon juice, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Lemon Olive Oil Sorbet with Basil & Pine Nuts?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Lemon Olive Oil Sorbet with Basil & Pine Nuts?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for fresh lemon juice?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.