- 35 gr. lime juice
- 70 gr. fructose syrup (50 gr. water +50 gr. fructose + rosemary)
- 150gr. olive oil
- In a saucepan put fructose and Rosemary with water to reduce for obtaining a syrup texture. Let it cool.
- Mix lime juice with syrup in a high and narrow bowl. Gradually, with a help of a blender add the olive oil to create an emulsion and a creamy texture. Set aside.