Apple and blackcurrant sorbet

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Another great recipe to use up lots of apples. When you have that once a year glut, make loads of this and freeze it for later consumption.

Ingredients

• 8 large Granny Smith apples, washed, cored and unpeeled
• Juice and zest of 4 limes
• 110 g (4 oz) caster sugar
• 110 g (4 oz) blackcurrant jam
• 120 ml (4 fl oz) calvados or brandy

Method

1. Chop the apples into 1 cm (1/2") cubes
2. Place the cubed apples and the remaining ingredients in a food processor and blitz them into a purée.
3. Using a fine sieve over a bowl, press the blended mush through the gauze. The only stuff we don't want is pips and skin, everything else is good. Throw the pips-n-stuff.
4. Quickly get the sieved mush into your ice-cream maker or it's likely to go brown - which is no real worry, it will still taste fine
5. Follow the instructions to churn to a sorbet.
6. It may take a little longer than usual because of the anti-freeze properties of alcohol

Variations

You can omit the calvados or brandy at ice-cream making stage and add it when the sorbet is served instead.