Green Apple Sorbet
INGREDIENTS:- 750g (1.6lbs) granny smith apples, unpeeled, cored, and quartered
- juice of 1/2 a lemon
- 250ml (1 cup) water
- 375g (1.5 heaped cups) caster sugar
- 3 teaspoons calvados, optional
- 1/8 teaspoon liquid green food colouring, optional
- Place the apples, lemon juice, water, and sugar in a medium saucepan over high heat. Bring to the boil, then reduce to a simmer.
- Cook the apples until they are extremely soft, about 20 minutes.
- Remove from the heat and allow to cool to room temperature.
- Once the apples have cooled transfer them to a blender and blend until the mixture becomes a smooth puree. Strain the mixture through a fine sieve.
- Stir through the calvados and green food colouring, if using. Refrigerate the apple mixture until cold.
- Remove the mixture from the fridge and churn in an ice cream machine according to the manufacture’s instructions.
- Once adequately frozen, transfer the sorbet to a container, cover tightly, and place in the freezer for a minimum of 4 hours.
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