EVOO, Fennel and Vanilla Sorbet
50' + freezing time
You will need an icecream maker for this recipe
Freeze bowl of icecream maker the night before
500g fennel (about 3 baby fennel), roughly chopped
250ml apple juice
1 tbsp Bertolli Originale Extra Virgin Olive Oil
1 tsp vanilla bean paste
200g sugar syrup*
Juice of ½ lemon
Use a high powered blender or food processor to blitz fennel and apple juice. Strain through a fine sieve, reserving juice and discarding the pulp. You should have around 1 ¼ cups liquid, if you have less top up with extra apple juice.
Whisk in Bertolli Originale Extra Virgin Olive Oil, vanilla, sugar syrup and lemon juice.
Pour into a pre-chilled bowl of an icecream maker and churn for 30 mins. Transfer to freezer until firm. Delicious served with hot apple pie!
*sugar syrup can be made by combining equal parts (by weight) of caster sugar and water. Gently heat in a saucepan until sugar is melted. Allow to cool completely before using in this recipe.