EVOO, Fennel and Vanilla Sorbet

EVOO, Fennel and Vanilla Sorbet

bertollioliveoil.com.au

Make EVOO, fennel, and vanilla sorbet in 50 minutes plus freezing time. This easy recipe combines unique flavours for a refreshing dessert.

View full recipe on bertollioliveoil.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertollioliveoil.com.au.

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Cooking tools:

  • Ice cream maker
  • Blender
  • Food processor
  • Fine-mesh sieve
  • Kitchen scale
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Saucepan
  • Stove
  • Chef's knife
  • Cutting board
  • Freezer

Ingredients

  • 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

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