Treat yourself with this equally fresh and frozen summer dessert. It’s a vibrant, delicately flavoured and refreshing sorbet, lightly drizzled with the Mediterranean’s finest lemon olive oil. It’s made without dairy and is best served in small chilled glasses.

Preparation time 20 minutes

Freezing time 6 hours – overnight 

Serves 4-6 people

  • 1 kg soft-ripe pears, peeled, quartered and cores removed
  • 40 grams membrillo (quince paste)
  • 200 grams caster sugar
  • 200 ml water
  • The juice and zest of 1 lemon
  • 40-50 ml Grappa/Calvados, to taste
To Serve:

Azada Olive Oil & Crushed Lemon

  1. Preparing the sorbet. Put the sugar and water into a non-stick saucepan on a medium-high heat. Bring to the boil, then reduce to a simmer for 3-5 minutes. Add the pears and  simmer for a further 5 minutes. Remove from the heat and leave to cool for about 5 minutes, then add the juice and zest of the lemon.
  2. Pour it into a food processor, along with the membrillo and Grappa/Calvados, and process everything to a fine purée.
  3. Now pour the mixture through a fine sieve over a large bowl, pushing it with the back of a spoon to get as much pear pulp through as possible.
  4. Transfer the mixture to a lidded container and put it in the coldest part of the freezer for two hours. Whisk it up with a fork every 1 hour, after a couple of hours the sorbet should be ready, (it can be frozen overnight). Remove from the freezer 30-45 minutes before you want to serve it, at which time you should transfer it to the fridge to soften, the texture should be lovely and scoopable.
  5. Place scoops of sorbet in chilled glasses and pour over Azada’s Olive Oil & Crushed Lemon.

The sorbet will keep in the freezer for a couple of days – after that it will form ice crystals.

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