Sorbet with Organic Green Olive Tapenade
A refreshing lemon and thyme sorbet swirled with sweetened organic green olive tapenade.
Ingredients
- 600 ml water
- 300 g sugar
- 40 g glucose
- 20 g fresh thyme sprigs
- Juice of 4 medium lemons (200 ml)
- Zest of 1 lemon
- 2 tablespoons virgin olive oil
- 100 g organic green olive paste (tapenade)
Preparation
Put the water, 250 g of the sugar, glucose and thyme in a small saucepan. Bring to the boil over medium heat and boil for 2 minutes. Leave to cool, then strain. Add the lemon juice, zest and olive oil.
With an ice cream maker: chill the mixture in the refrigerator, then follow the manufacturer’s instructions. Without an ice cream maker: pour the mixture into ice cube trays and blend in a powerful blender just before it freezes completely.
Meanwhile, boil the olive tapenade with the remaining 50 g sugar for 3 minutes, then leave to cool.
Transfer the sorbet to a pre-chilled metal loaf tin. Using a cold spoon, swirl the tapenade through it in several places to create a marbled pattern. Leave to firm up a little in the freezer, then serve.
