Passion Fruit and Olive Oil Sorbet
The world of ice cream will never be the same once you discover what an aromatic, extra-virgin olive oil can do in this arena. A robust or medium green fruitiness olive oil works beautifully in this Passion Fruit and Olive Oil Sorbet served with a Greek olive oil cookie. The bitterness of the oil is dampened by the bonds formed with proteins so the flavor and fruitiness shine through, with minimal bitterness or pungency. Find the video, recipe, and printable recipe PDF below!
Yield: 1 ½ Quarts
Method
Heat the water and the sugar together until they boil and form a syrup. Remove from the heat and allow the resulting syrup to cool.
When cool, combine the syrup, passion fruit puree, egg whites, salt, and zest in a blender. Turn the blender to low and slowly incorporate the extra-virgin olive oil into the mixture to emulsify.
Place the mixture into an ice-cream freezer and churn according to the manufacturer’s instructions.
Serve with a melomakarona, or Greek olive oil and citrus cookie, and a drizzle of olive oil.
Source: Bill Briwa, as presented at the 2017 Healthy Kitchens, Healthy Lives® conference.
Ingredients
1 ¾ cups Water
1 ½ cups Sugar
1 ¾ cups Passion Fruit Purée
1 ¼ cups Extra-virgin olive oil
1 ea. Egg white, large
a pinch of Salt
1 tsp. Lemon zest
1 ea. Melomakarona to garnish (recipe here)
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
