Raspberry & Lemon Sorbets With Toasted Almonds, Orange & Olive Oil Biscuit Recipe

Make simple syrup

In a small saucepan combine 200 ml water and 200 g granulated sugar. Heat gently, stirring until sugar dissolves completely. Bring just to a simmer, then remove from heat and allow to cool to room temperature.

Place the frozen raspberries in a high-speed blender or food processor. Add the cooled sugar syrup, 30 ml lemon juice and a pinch of salt. Purée until completely smooth.

For a smooth texture push the purée through a fine-mesh sieve into a bowl, pressing with a spatula to remove seeds. Discard seeds. Taste and adjust sweetness or acidity with extra sugar or lemon juice if needed.

Chill the sieved purée in the refrigerator until very cold (at least 1 hour). Churn in an ice cream machine according to the manufacturer’s instructions until it reaches a soft-sorbet texture (typically 20–30 minutes).

Transfer to a shallow airtight container and freeze for at least 2 hours to firm up before serving.

Make lemon syrup: in a small saucepan combine 180 ml water and 180 g sugar. Add 15 ml glucose syrup. Warm over medium heat, stirring until sugar dissolves, then simmer gently for 1 minute. Remove from heat and cool to room temperature.

Stir in 180 ml fresh lemon juice, 1 tablespoon lemon zest and a pinch of salt into the cooled syrup. Chill mixture thoroughly in the refrigerator until very cold (at least 1 hour).

Churn the chilled lemon mixture in an ice cream machine according to manufacturer’s instructions until it reaches a soft-sorbet consistency (about 20–30 minutes).

Transfer sorbet to a shallow container and freeze for at least 2 hours to firm. For a silkier texture, stir the sorbet once after 30 minutes of freezing to break large ice crystals.

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a medium bowl whisk together 160 g all-purpose flour, 80 g icing sugar, 1 tsp baking powder and 1/2 tsp fine salt until evenly combined.

Stir in 1 tablespoon fresh orange zest. Make a well in the center and add 60 ml extra-virgin olive oil and 40 ml cold water. Mix with a fork until the dough just comes together — do not overwork. If the dough is crumbly add an extra teaspoon of water.

Turn dough onto a lightly floured surface and gently press into a disc about 6 mm thick. Roll out lightly to about 3–4 mm if you prefer thinner biscuits. Using a 6–7 cm round cutter (or desired shape), cut approximately 10–12 rounds and place onto the prepared baking sheet. Re-roll scraps once.

Brush the tops lightly with 10 ml extra-virgin olive oil. Bake for 10–12 minutes, until the edges are golden and the surface is set. Remove from oven and cool completely on a wire rack — biscuits will crisp more as they cool.

Toast almonds: place a dry frying pan over medium heat. Add 80 g whole almonds and toast, stirring often, until fragrant and lightly browned, about 5–7 minutes. Watch carefully to avoid burning.

Add 10 g butter or neutral oil and 1 tablespoon sugar to the pan and continue cooking, stirring, until the sugar melts and coats the almonds and the nuts become glossy (about 1–2 minutes). Immediately transfer to a sheet of parchment and spread out to cool; sprinkle with 1/2 tsp fine sea salt while still warm. Once cool, roughly chop or leave whole depending on preference.

To assemble (per serving): place one olive oil biscuit on each dessert plate. Using two small spoons or an ice cream scoop, place a quenelle or scoop of raspberry sorbet and a scoop of lemon sorbet side by side on the biscuit or beside it, depending on presentation space.

Scatter toasted almonds over and around the sorbets. Drizzle a little extra-virgin olive oil (about 2–3 ml per plate) lightly over the sorbets and biscuit to add richness and shine. Garnish with a thin orange segment and a mint leaf if using.

Serve immediately so sorbets remain firm and the biscuit stays crisp. Leftover sorbet can be stored in an airtight container in the freezer for up to 2 weeks; return to the refrigerator for 10 minutes before scooping for easier serving.