Sorbet satisfies on sizzling summer days
Summer is dessert season, and this recipe for "Green Apple Sorbet" from Lou Seibert Pappas' "Ice Creams & Sorbets" is sure to please on sizzling summer afternoons.
Green Apple Sorbet
Makes about 11/2 pints
2 pounds Granny Smith apples (about 5 apples) cored and sliced (unpeeled)
3 tablespoons freshly squeezed lemon juice
1 cup water
3/4 cup sugar
Fresh mint sprigs for garnish
Toss the apple slices with the juice, slip into a lock-top plastic bag, and freeze until firm, about 1 hour.
Combine the water and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Cook until the syrup is clear. Remove from the heat and let cool to room temperature. Transfer to a container, cover and refrigerate until thoroughly chilled, about 3 hours.
In a food processor, blend the frozen apples and syrup just until light and fluffy. Serve at once in chilled goblets and garnish with mint sprigs. Or, transfer to a container, cover and freeze until firm, about 2 hours.
Posted on Wed, August 28, 2013
by The Lafourche Gazette