Lemon sorbet with pink pepper and olive oil

Preparation

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   Make a syrup by dissolving water and sugar in a small saucepan.

   

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   Let it cool, then add lemon juice and grated zest.

   

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   Pour the mixture into a container and place it in the freezer.

   

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   Stir every 30 minutes, until creamy and icy.

   

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   Serve the sorbet in a chilled bowl.

   

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   Finish with a generous drizzle of Albero di Godot oil, crushed pink pepper and a pinch of flaky salt.