Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 Apple sorbet Preparation time 30 mins to 1 hour Cooking time no cooking required Ingredients 1 litre/1¾ pint freshly pressed apple juice a little icing sugar lemon juice To serve (optional): calvados or apple brandy Method 1. Whisk a little icing sugar and lemon juice into your apple juice to get the right balance of sweetness and acid, remembering that when frozen the power of both sweetness and acidity are diminished. 2. Then either churn in an ice cream maker or pour into plastic dishes to a depth of no more than 2cm/¾in. If you're using plastic dishes, then remove them from the freezer when the mixture is just frozen (but not rock hard) and scratch up into a soft sorbet using a fork - if you've never tried this method you'll soon get the hang of it. 3. Either serve straightaway or pack into tubs and freeze. Defrost for 30-60 minutes at room temperature before serving. 4. Serve with a couple of tsps of calvados over the sorbet. Luggage? GPS? Comic books? Check out fitting gifts for grads at Search. Quote Link to comment Share on other sites More sharing options...
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