Apple and blackcurrant sorbet

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Apple and blackcurrant sorbet
Apple and blackcurrant sorbet
Servings:Serves 6 - Makes about 400 ml of sorbet
Calories per serving:171
Ready in:2 hours 25 minutes
Prep. time:2 hours 25 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:2nd January 2013
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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.


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Ingredients

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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.

How to prevent home made ice cream from freezing solid in the freezer

Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.

Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!

Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.

Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.

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