Apple Sorbet With Sorrel Recipes

APPLE SORBET WITH SORREL

Steps:

• The apples should be peeled and diced into cubes. If you cannot find the apple suggested Granny Smith or Fuji apples can be substituted.
• Bring the apples and apple juice to a boil over high heat.
• When it boils, turn the heat to medium and simmer for 25 to 30 minutes.
• Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].
• Process apple mixture and sorrel leaves in a blender at high speed, until smooth.
• Freeze according to ice cream machine makers directions for Sorbet.
• You can also place in casserole dish and freeze in freezer for 2 to 3 hours.
• Serve.

APPLE AND HONEY SORBET

Steps:

• In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
• In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
• Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
• Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.

APPLE SORBET WITH CARAMELIZED APPLES

Steps:

• Peel, halve and core the Golden Delicious or McIntosh apples; toss them with 2 tblsps of the lemon juice to coat; crush the apples in a juice extractor, reserving the juice and pulp separately; stir 5 tblsps of the sugar and the spices into the apple juice; pour the syrup into an ice cream maker and freeze according to the manufacturer’s instructions until the sorbet is firm but not grainy, about 20 minutes; transfer the sorbet to a freezer container and freeze while you proceed or for up to 4 hours.
• Meanwhile, in a medium nonreactive saucepan, combine the reserved apple pulp and the remaining 2 tblsps lemon juice and 4 tblsps sugar with 1 ½ cups of water; bring to a boil over medium-high heat and cook, stirring, until smooth, about 2 minutes; strain the liquid into a medium heatproof bowl and let cool; peel, quarter and core 2 of the Granny Smith apples; cut lengthwise into very thin slices; add the apples to the strained liquid.
• Preheat the oven to 325F; peel and core the remaining Granny Smith apple; slice it crosswise into 1/8-inch rings; place the rings on a nonstick baking sheet or a baking sheet lined with parchment paper or silpat and bake for about 8 minutes, or until lightly-browned; sprinkle the rings with the confectioners’ sugar, place under the broiler and broil for about 30 seconds or until the sugar melts; let cool completely, then transfer to the freezer while you proceed.
• To serve, scoop some of the sliced Granny Smith apples with their liquid into chilled dessert bowls; dollop the sorbet on top; garnish with the caramelized apple rings.