When the summer heat kicks in, nothing beats a scoop of real fruit sorbet — light, fresh, and bursting with flavor.
This orange & olive oil sorbet is inspired by a Spanish classic from Valencia, where they know a thing or two about cooling down. The fresh orange juice gives it a bright, citrusy kick, while a splash of good extra virgin olive oil adds an unexpectedly smooth, creamy finish.
Serve it simply in a glass… or make it extra special by presenting it in hollowed-out oranges for that perfect summer vibe.
Ingredients
-
250 g caster sugar
-
250 ml freshly squeezed orange juice (juice of about 7 oranges)
-
Zest of 2 oranges
-
Juice of ½ lemon
-
150 ml extra virgin olive oil (e.g., Yakelos)
Preparation
Prepare the Oranges (Optional, for Serving)
-
Before juicing the oranges, carefully cut the tops off and hollow them out with a spoon, collecting the juice in a bowl.
-
Reserve the empty orange shells and their tops — these can be used as natural serving cups for the sorbet.
-
Place the shells in the freezer while you make the sorbet.
Make the Sugar Syrup
-
Heat the sugar with 100 ml of the orange juice in a saucepan over low heat until the sugar dissolves completely.
-
Pour the syrup into a bowl and let it cool completely.
Mix the Sorbet Base
-
Add the orange zest, the remaining orange juice, the lemon juice, and the olive oil to the cooled syrup.
-
Blend everything well with a mixer or food processor.
Freeze & Stir
-
Pour the mixture into a plastic container and place it in the freezer.
-
After 1 hour, stir thoroughly with a fork to break up ice crystals.
-
Repeat this every 30 minutes for 3 more times.
-
On the fourth stir, use a hand mixer or stick blender to make the sorbet light and smooth.
-
Let freeze for at least another hour before serving.
Serving & Storage
-
Store the sorbet covered in the freezer at -18°C (0°F).
-
Take it out of the freezer about 15 minutes before serving to make scooping easier.
Serving Tips
-
Classic: Serve in chilled bowls or glasses with a drizzle of extra virgin olive oil and a pinch of sea salt flakes.
-
Special: Scoop the sorbet into the frozen hollowed-out orange shells and top with the orange “lid” for a stunning presentation — just like in the photo. Perfect for a summer dinner party or festive occasion.
