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Chilli, olive oil and lemon sorbet
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The unusual flavours in this recipe are perfectly balanced, making it a delicious dessert to follow a rich main course. Using an ice cream machine gives the best results but if you don't have one, see our Cook's Tip, below.
The sorbet will set firm in the freezer if made more than a day in advance. To soften it slightly before serving, transfer to the fridge for about 45 minutes. If you don't have an ice cream machine, stir in the lemon juice and olive oil in step 2, beat with an electric whisk, then freeze for 1-2 hours, until slushy. Whisk again, then whisk in the egg whites. Freeze for a further 1½-2 hours, or until firm. This recipe contains raw egg.
Typical values per serving:
This recipe was first published in April 2010.