Olive Oil Sorbet

Rosemary-Lemon Ice and Mint Leaf

Chefs Noah Sandoval and Kyra Farkas of Oriole | Chicago

---

Adapted by StarChefs | october 2023

INGREDIENTS

Olive Oil Sorbet:
63 grams glucose powder
313 grams granulated sugar
10 grams kosher salt
5 grams ice cream stabilizer
1.25 grams xanthan gum
30 grams lemon juice
125 grams Corto TRULY 100% extra virgin olive oil

Rosemary Simple Syrup:
500 grams granulated sugar
100 grams fresh rosemary

Rosemary Ice:
50 grams lemon purée
Citric acid
Salt

To Assemble and Serve:
Corto TRULY 100% extra virgin olive oil
Mint leaf

METHOD

For the Olive Oil Sorbet:
In a saucepan over medium-high heat, bring glucose, sugar, salt, stabilizers, lemon juice, and 745 grams water to 185°F. Remove from heat and refrigerate overnight. The next day, using an immersion blender, add in olive oil until fully incorporated and emulsified. Process sorbet in an ice cream machine according to manufacturer’s instructions. Cover and freeze.

For the Rosemary Simple Syrup:
In a stockpot over medium heat, combine sugar and 1 kilogram water. Stir until mixture is warmed through and sugar has fully dissolved. Transfer mixture to a vacuum bag. Add rosemary leaves and seal. Let steep overnight at room temperature.

For the Rosemary Ice:
In a mixing bowl, combine lemon purée, 125 grams Rosemary Simple Syrup, and 125 grams water. Strain into a nonreactive container. Add more Rosemary Simple Syrup until mixture registers 15°Bx on a refractometer. Season base with salt and citric acid. Cover and freeze.

To Assemble and Serve:
Place 1 scoop Olive Oil Sorbet in a small serving bowl. Cover with shaved Rosemary Ice. Using a dropper, dot perimeter of Rosemary Ice with 10 olive oil drops. Garnish with mint leaf.

---