Jul 012010
 

Makes 8 serves

Ingredients

4 Granny Smith apples, peeled, cored and quartered
1½ cups water
¼ teaspoon cinnamon
3 drops vanilla essence
4 tablespoons sugar
grated rind of ½ lemon
juice of ½ lemon

Method

Place apples in a saucepan with other ingredients. Bring to the boil, cover and cook until apples are soft. Blend the mixture to a very fine puree and allow to cool.

If available, place cold apple puree in ice cream maker and make sorbet. Store in a sealed container in the freezer.

If you don’t have an ice cream maker, place prepared mixture in a stainless steel bowl in the freezer. When the puree starts to set, whisk it for 10 to 15 seconds and return to freezer. This helps to lighten the sorbet. Repeat the whisking procedure until the puree is too hard to whisk.

Serve with fresh seasonal fruit salad.

Author

Aumann Family Orchard
Warrandyte

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