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    You are in: Home / Greek / Olive Oil and Lemon Sorbet Recipe
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    Olive Oil and Lemon Sorbet

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    ThatSouthernBelle's Note:

    From "The World Of Greece: Odyssey" Magazine May/June 2006 Issue. "Olive oil and lemon dressing, popularly known as ladolemono, is used to dress grilled fish or seafood. Chef Yiannis Baxevanis created this recipe, which is published in his book Ta Kalytera Mou (My Best; Kastaniotis Editions)." The cook/freeze time completely depends on your ice cream maker.

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    Ingredients:

    Serves: 4

    Yield:

    grams

    Units: US | Metric

    Directions:

    1. 1
      Boil sugar and water for 10 minutes to form a syrup.
    2. 2
      Let cool, then add lemon juice and grated lemon rind; stir in olive oil.
    3. 3
      Turn into (put into) ice cream maker.
    4. 4
      Just before the sorbet is completely thick, fold in beaten egg whites.

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    Nutritional Facts for Olive Oil and Lemon Sorbet

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 471.4
     
    Calories from Fat 225
    47%
    Total Fat 25.0 g
    38%
    Saturated Fat 3.4 g
    17%
    Cholesterol 0.0 mg
    0%
    Sodium 29.1 mg
    1%
    Total Carbohydrate 62.6 g
    20%
    Dietary Fiber 0.0 g
    0%
    Sugars 62.5 g
    250%
    Protein 1.8 g
    3%

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