Lemon sorbet with candy Hojiblanca crumble


For Lemon Sorbet

• 1qt Water

• 3 ½ cup sugar

• 2 cup lemon juice

• 2 ½ cup Extra Virgin Olive oil

• 2 egg whites

• 2 lemon Zest

For Candied olives

• 1cup Black olives

• 80g White sugar

• 400g Water

• 30g Glucose syrup


For Lemon Sorbet:

Boil sugar & water

Add Olive Oil

Lemon Zest

Temper in egg whites

Strain liquid cool & freeze

For Candied olives:

Put the olives in a pan. Cover with cold water. Bring to a boil.

Allow to boil for 1 minute. Rinse cold.

Blend the olives with the water, sugar & Glucose.

Bring to a boil and reduce at low heat.

Dry the olives in a dehydrator at 60°C for at least 24 hours.

Allow to cool and mix finely.