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Sunday, September 16, 2018



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Sorbet satisfies on sizzling summer days

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.