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Lemon & Olive Oil Sorbet

Lemon & Olive Oil Sorbet

By Zoe Baek
0’ Prep time
45’ Cook time
45’ Total time
1705 Calories
1 Serving

Summary

Lemon & Olive Oil Sorbet could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. One portion of this dish contains around 15g of protein, 59g of fat, and a total of 1705 calories. For $7.64 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 1. This recipe is liked by 1 foodies and cooks. It works well as an expensive dessert. This recipe from Foodista requires lemons, kuzu root, water, and tequila. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 66%, this dish is good. Users who liked this recipe also liked Vegan Friendly Skillet Olive Oil ANZAC Biscuit, featuring Cobram Estate Extra Virgin Olive Oil, Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd, and Lemon Olive Oil Cupcakes.
Zoe Baek 0 Followers

Step by Step

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Step 1

Combine the first four ingredients, and set aside.
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Step 2

In a blender, pulverize kuzu root until it is a powder. Add the olive oil and blend until homogenous.
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Step 3

Slowly add the lemon juice and blend just until emulsified.
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Step 4

Churn immediately and then freeze until firm.
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Step 5

Serve a big scoop of sorbet with some fresh or frozen fruit

Ingredient

  • water
    water
    236.59 milliliters
  • lemon
    lemon
    12
  • tequila
    tequila
    1 tbsp
  • cassava
    cassava
    2 tbsps
  • olive oil
    olive oil
    54 milliliters
  • sugar
    sugar
    200 grams

Nutrition Facts

View nutrition facts
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