Apple and blackcurrant sorbet
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.
- 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
- Chop the apples into 1 cm (1/2") cubes
- Place the cubed apples and the remaining ingredients in a food processor and blitz them into a purée.
- 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.
- 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
- Follow the instructions to churn to a sorbet.
- It may take a little longer than usual because of the anti-freeze properties of alcohol