EVOO, Fennel and Vanilla Sorbet | Bertolli Olive Oil
Make EVOO, fennel, and vanilla sorbet in 50 minutes plus freezing time. This easy recipe combines unique flavours for a refreshing dessert.
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.
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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