Green Apple Sorbet

With the new year in full swing and summer temperatures finally reaching a peak, I really wanted to share this cool green apple sorbet recipe that we make all the time as it’s the ideal dessert for a hot day! Plus as we live in Elgin there is never a shortage of apples around. It’s the most perfectly delicate, delicious and refreshing sorbet and doesn’t ever last very long in our house! We’ve used this base to make a lot of variations with the flavours like cucumber and mint or honey melon and Pimms and even strawberry and raspberry. The honey melon was particularly delicious! We found the original recipe in Gordon Ramsay’s ‘Just Desserts’ which is a one of our cook book staples because he really focuses on the techniques and details of a lot of pudding basics. So useful!

A really great idea for this sorbet that we used at our wedding was to make it into a palate cleanser in between courses – a tiny ball of the sorbet at the bottom of a little glass and a tot of champagne on top – a little apple champagne ‘knock back’! Yum!

Makes: 1 Liter
Difficulty: Easy
Preparation time: 30 Minutes

Ingredients

4 large Granny Smith apples
Juice of 1 large lemon
200g castor sugar
400ml water
4 Tablespoons liquid glucose (you can get this from pharmacies, health shops or speciality baking shops)
Method

Leaving the skin on the apples, core them and cut up roughly. Cover in the lemon juice to stop them browning.
Lay them out in a freezable plastic container and pop in the freezer for an hour or two. This is important as it keeps the delicate green of the apple flesh and skin, which makes the colour of the sorbet so beautiful.
Melt the sugar into the water in a heavy based pan over a low heat and then bring the temperature up until the mixture is boiling and cook for another 5 minutes on a medium heat
Let this cool down and then mix in the liquid glucose
Put the cold apples in a processor and blitz them while you slowly add about a third of the syrup mixture. When it’s a puree you can add the rest of the mixture and then push it through a sieve to get as much of the juice through while leaving the coarser skin pulp behind.
If you have an ice cream machine you can use this now to churn and freeze the mixture otherwise pop it into a plastic container and put it back in the freezer to firm up. You’ll need to mix the sorbet through thoroughly at least 2-3 times while it freezes, to ensure it doesn’t form larger, chunky crystals, but keeps a fine, even texture.

This is one of the best sorbet i have taste, truy it self :)