This creamy lemon sorbet gets its wonderful texture from a bit of olive oil in the mix. For an elegant presentation, freeze it in a loaf pan and cut it into slices. I like this sorbet with a bit of a salty edge, but that's not for everyone. Start with the 1/2-teaspoon option and increase from there to test your own salty dessert boundary.
- In a medium saucepan or pot, bring 3 cups of water, the sugar, and the lemon zest to a boil. Reduce the heat to maintain a steady simmer and cook for about 10 minutes. Take the pan off the heat and let the lemon sugar syrup cool to room temperature (you can speed this up by transferring the syrup to a metal bowl).
- Remove the lemon zest from the sugar syrup. Combine the sugar syrup with the lemon juice, olive oil, and salt. Stir to combine and dissolve the salt. Chill the mixture until cool.
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions, or use the How to Make Ice Cream Without an Ice Cream Maker method.
- To create a sliceable loaf, line a loaf pan with a layer or two of plastic wrap. Transfer the sorbet to the loaf pan, cover with plastic wrap, and freeze until relatively solid. If you don't care about slicing, simply transfer the mixture to a freezer-safe bowl or container, cover, and freeze until relatively solid. Because of the sugar and olive oil, this sorbet remains somewhat flexible and never freezes to a rock-hard consistency.
Slice the sorbet in the pan and lift slices out, or turn the sorbet "loaf" out onto a cutting board and slice it that way. (To keep any leftovers, re-line the loaf pan, place over the remaining sorbet, and turn the sorbet back into the pan.) Alternately, simply scoop the sorbet out of the bowl or container. Drizzle each serving with a bit of extra-virgin olive oil, if you like.