Desserts

Granny Smith Apple Sorbet

Ingredients:

11/4 pounds Granny Smith apples
1 lemon, juiced
11/2 cups sugar
11/4 cups water
1 2-inch piece of cinnamon stick
1 tablespoon fresh ginger, sliced

Directions:

Halve and core apples; cut into thin slices, leaving skin on. Toss with lemon juice and place in freezer overnight. Next day, make a simple syrup with sugar and water, bringing liquid to a boil. Add cinnamon stick and ginger. Simmer for 5 minutes. Pour over the apples and stir. Puree apple/syrup mixture in food processor until smooth. Freeze in ice cream maker according to manufacturer´s directions. Allow to soften slightly before serving.

Makes about 1 quart.

Source:

Reprinted with permission of Mark Rosenstein from In Praise of Apples (Lark Books, 1996).

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