Sparkling Green- Apple Sorbet2015-03-02
- Cuisine: American
This recipe serves
- ½ cup water Water, municipal
- 1/3 cup sugar Sugars, granulated
- 2 lbs Granny Smith apples (about 6 medium)
- 1 tbsp fresh lemon juice Lemon juice, raw
- 2 1/3 cups cold sparkling apple cider
- ½ tsp vanilla Vanilla extract
Combine water and sugar in small saucepan. Cook, stirring constantly, until sugar dissolves; continue to cook, without stirring, to boiling. Reduce heat; simmer uncovered 5 minutes. Transfer to a large bowl; refrigerate covered until cold , about 1 hour. Pare , core and cut apples into eighths; toss with lemon juice in a large saucepan. Add 1/3 cup cider covered. Heat apple mixture to simmering; cook stirring frequently, until tender, about 35 minutes. Cool uncovered in saucepan to room temperature, about 1 hour. Puree apples and liquid in blender Press puree through fine mesh sieve into cold syrup; discard fibers. Stir in remaining cider and vanilla. Freeze and ripen.
If you have an ice cream machine following manufacturers instructions for sorbet. If you do not have the machine , use the Still Freezing Method. Freeze mixture covered in 3 quart metal bowl until frozen 2 inches in from the edge, about 2 hours. Remove from freezer; scrape frozen part down; whip with an electric hand mixer until smooth. Cover ; return to freezer. Repeat same procedure 3 times, freezing solid after the last whipping. For extra smooth texture, chill food processor bowl and steel blade in the freezer. Process frozen sorbet in small amounts. immediately transfer sorbet to freezer storage container; pack firmly, allowing 1/2 inch headspace for expansion; cover tightly. Place in freezer to ripen 1-2 hours.
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