Apple and blackcurrant sorbet

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Apple and blackcurrant sorbet
Electus
Servings:Makes about 400 ml of sorbet
Ready in:2 hours 25 minutes
Prep. time:2 hours 25 minutes
Cook time:None
Difficulty:Average difficulty

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

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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.