Saturday, September 26, 2009
Fresh Apple Sorbet
Don't let the awful photo mislead you-this is wonderful sorbet. The colour is the loveliest pink, and the flavour is delicate, yet unmistakably apple. It does not taste like frozen apple juice.
You Will Need:
2 quarts cut-up apples. You need not peel or core, but cut off the blossom and stem ends.
2 cups water
Confectioner's sugar to taste
In a large pot, bring the apples to a simmer and cover. Let cook until fruit is soft. Strain through a jelly bag into a bowl (or layers of cheesecloth in a sieve) and chill.
Remove a small amount of juice (about 1/4 cup) and mix in confectioner's sugar until smooth. Then, add back to the juice. Process in an ice cream maker, or freeze in a metal or glass tray, breaking up with a food processor before serving.