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Green Apple Sorbetfruits, ice cream 1 1/4 lb green apples, crisp; about 5 cups, sliced 2 1/2 tablespoon lemon juice, fresh 1 1/4 cup water 1 1/4 cup sugar 1 dash cinnamon Wash the apples well, quarter and core them, then slice the quarters thinly crosswise. Toss the apple slices in a bowl with the lemon juice, until all are evenly coated. Cover the bowl tightly with a lid or with plastic wrap and freeze the apple slices for several hours, or overnight. Combine the water and sugar in a saucepan and stir gently over medium heat until all the sugar is dissolved. Bring the syrup to a boil and let it boil for a few minutes. Transfer the syrup to a bowl and let it cool completely. Put the frozen apple slices and cooled syrup into the food processor and puree as smoothly as possible. This puree will always have a little texture from the flecks of green apple peel. Add a little dash of cinnamon, not too much, and give it another spin. Put the puree into an ice cream maker and freeze according to manufacturer's instructions. Source: "The New Vegetarian Epicure" by Anna Thomas
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