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
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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