Apple and Ginger Sorbet Recipe
Ingredients
| 4 cooking apples, peeled, cored and sliced | ||
| Grated rind and juice of 1/2 lemon | ||
| Brown sugar | 3 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| 6 pieces of stem ginger, diced | ||
| Ginger syrup | 4 Tablespoon | |
| Apple Juice | 2/3 Cup (16 tbs) | |
| Egg whites | 2 | |
| Stem ginger slices to garnish | ||
Directions
Cook the apples with the lemon rind and juice until very soft.
Sieve, then stir in the sugar and ground ginger and leave to cool.
Stir in the stem ginger, ginger syrup and apple juice and mix well.
Pour into a rigid freezerproof container, cover, seal and freeze for about 1 hour, until the mixture is half-frozen and mushy.
Turn into a bowl and beat until smooth.
Whisk the egg whites until stiff, then fold into the apple mixture.
Freeze until firm.
Transfer to the refrigerator about 30 minutes before required to soften slightly.
Scoop into chilled dishes and top with ginger slices.
Sieve, then stir in the sugar and ground ginger and leave to cool.
Stir in the stem ginger, ginger syrup and apple juice and mix well.
Pour into a rigid freezerproof container, cover, seal and freeze for about 1 hour, until the mixture is half-frozen and mushy.
Turn into a bowl and beat until smooth.
Whisk the egg whites until stiff, then fold into the apple mixture.
Freeze until firm.
Transfer to the refrigerator about 30 minutes before required to soften slightly.
Scoop into chilled dishes and top with ginger slices.
Chef
