VANILLA GELATO WITH APRICOT, MINT, SEA SALT & OLIVE OIL HONEY SYRUP.

VANILLA GELATO WITH APRICOT, MINT, SEA SALT & OLIVE OIL HONEY SYRUP.
Jump to Recipe
June 26, 2014

Last weekend, a few friends and I discovered the perfect food: Fresh summer apricot, perfectly ripened, dipped in honey and sprinkled with mint leaves and sea salt. The perfect blend of fragrance and sweetness, mellowed by cool mint and deepened by honey and salt. I wanted nothing more, ever.

But then I thought, why not invite some gelato and olive oil to the party? They’re so much fun! And truly, they were magnificent. I whisked the honey and olive oil by hand (poorly, so you can’t see the mixture very well in the picture above, but if you blend a larger amount in a blender you’ll produce a perfect syrup), and drizzled it on top.

Nothing more. Ever. This is it. Enjoy!

Print Recipe
Ingredients Method

Ingredients
  

  • 1 pint good vanilla gelato or ice cream
  • 2 medium apricots ripe and sliced
  • leaves a few mint roughly chopped, plus more for garnish
  • 2 Tbsp . raw honey + 1 Tbsp olive oil blended well
  • sea salt for sprinkling

Method
 

  1. Blend the honey and olive oil until the two ingredients have incorporated into one, by fork, whisk, or even blender (but you’ll likely need to double or triple to have enough liquid for the blender to work). Scoop ice cream into small bowls and top with apricots and mint, drizzle with the olive oil honey syrup, and sprinkle with a touch of sea salt.