Feijoa Olive Oil Sorbet - Chef Recipe Ashleigh Pattison

Ingredients

500g feijoa pulp
100mL olive oil
Pinch malic acid
600g sugar syrup
150g lemon juice
200g water
Stabiliser

Method

Scoop flesh from feijoa, place straight into your weighed lemon juice to avoid going brown while you prep the rest of recipe.

Combine water and prepared sugar syrup.

Finely blitz everything in vita mix (do not heat stabiliser). Mix should go white.

Pass through strainer - not fine chinos as you want some of the feijoa grain texture.

Churn in ice cream machine. Serve out of -12.5 C freezer.