Olive Oil and Lemon Verbena Sorbet

Olive Oil and Lemon Verbena Sorbet

This delicious olive oil sorbet is the ultimate refreshing summer pudding. Made with zingy lemon, fragrant lemon verbena and a little kick of vodka, serve this in a glass for an elegant dinner party dessert.

This recipe was created in collaboration with Great British Chefs. Check out their website by clicking the logo below.

Categories: Desserts

Serves: 4-6 Preparation time: 10 mins Cooking time: 10 mins (plus freezing time)



  • 480ml water
  • 480g sugar
  • 2 tbsp vodka
  • 240ml Filippo Berio Extra Virgin Olive Oil
  • 120ml freshly squeezed lemon juice
  • Zest of 2 lemons
  • 10g fresh lemon verbena leaves
  • 2 egg whites, lightly whipped
  • Fresh raspberries
  • Fresh lemon slices


  1. Put the sugar, water, vodka, lemon juice, lemon zest and lemon verbena into a blender and blitz, then slowly pour in the olive oil to create an emulsion.
  2. Remove the sorbet mixture from the blender and immediately churn in an ice cream machine.
  3. Once the sorbet is three quarters of the way through the churning process, remove the mixture from the machine and place into a freezable container.
  4. Mix through the 2 lightly whipped egg whites and keep in the freezer until ready to serve.
  5. If you don't have an ice cream machine, place the sorbet in the freezer for 1 hour or until almost set, then blitz again in the blender. Return to the freezer until frozen.
  6. To serve, scoop into glasses or bowls and decorate with lemon slices and raspberries.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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