This sorbet is your ticket to a sweet, tangy, and slightly floral escape—all without leaving your kitchen! The bright lemon flavor meets the deep, rich elderberry with each refreshing bite. It’s like a garden party in your mouth, with all the elegance and none of the fuss. It’s citrusy with a hint of berry sweetness, and it's sure to be your new favorite way to cool off.

I N G R E D I E N T S :

• 1 cup water
• 1/2 cup sugar
• 1/2 cup Rocky Mountain Olive Oil Lemon Fused Olive Oil
• 1/4 cup Rocky Mountain Olive Oil Elderberry Dark Balsamic Vinegar
• 1 cup lemon juice (about 4 lemons)
• zest of 2 lemons

I N S T R U C T I O N S :

1. In a saucepan, combine water and sugar, heating gently until the sugar dissolves completely.

2. Stir in the lemon juice, lemon zest, Elderberry Balsamic Vinegar, and Lemon Olive Oil. Allow the mixture to cool to room temperature.

3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

4. Once it’s churned into a sorbet consistency, transfer it to a container and freeze for at least 3 hours before serving.