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Green Apple and Sparkling Cider Sorbet

Saturday, 23 April 2011

The sun is out, time for some ice-cream!

Green Apple and Sparkling Cider Sorbet 2

This sorbet is extremely light and refreshing, AND boozy - a perfect frozen treat on a hot summer's day. The original recipe is supposed to yield about 3 cups of sorbet but I got 5 cups. Not sure what went wrong there, but YAY?! Besides, I think I left the apple chunks too big and the pulp was still semi-firm and hard to extract the liquid using a strainer. I had to peel off the skin from the apple chunks one by one using a knife, blend the pulp and pass the blended apple mixture through the mesh. A very troublesome process, made me think that I should have peeled the apples before the infusion, but...

"...the peelings do indeed have a lot of flavor, so I include the peels when infusing the apples in this sorbet."

Oh well, lesson learnt - don't leave your apple chunks too big!

Green Apple and Sparkling Cider Sorbet

Green Apple and Sparkling Cider Sorbet

Printable recipe
Adapted from David Lebovitz's The Perfect Scoop
By Pig Pig's Corner

Prep time: 3 hrs 30 mins
Chill time: Overnight
Churn time: 25 mins
Cook time: 5 mins
Yield: 1.250 L (about 5 cups)

  • 6 (about 1 kg) Granny Smith apples
  • 2 cups (500 ml) sparkling dry apple cider (I used with 6% alcohol)
  • 1/3 cup (65 g) sugar
  • 1/2 cup (125 ml) water
  • 1/2 lemon's juice (or to taste)

  • Quarter the apples and remove the cores and seeds. Cut the unpeeled apples into 1-inch (3 cm) chunks.
  • Combine cider, sugar and water and bring to boil in a non-reactive saucepan.
  • Add the apples, reduce heat to low, cover and simmer for 5 mins. Turn off the heat and let the apples steep until the mixture is room temperature. [I left it to steep for about 3 hours.]
  • Pass the apples and their liquid through a food mill fitted with a fine disk, or use a coarse-mesh strainer and press firmly on the apples to extract their pulp and all the liquid into a container. Discard the apple peels - they've given up their flavour at this point.
  • Add lemon juice to taste.
  • Chill this mixture thoroughly (overnight in the fridge), then freeze it in our ice-cream mixture according to manufacturer's instructions.

I hope you are all enjoying the sun. Happy holiday weekend everyone!

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