Apple Sorbet Recipe
Ingredients
| 150 ml / 1/4 pint dry white wine | ||
| 50 g / 2 oz soft light brown sugar | ||
| A thin strip of lemon rind | ||
| Lemon juice | 2 Tablespoon | |
| A small piece of fresh root ginger, peeled | ||
| 500 g / 1 lb cooking apples, peeled, cored and sliced | ||
| Egg whites | 2 | |
| Small herb leaves such as lemon geranium, to decorate | ||
Directions
MAKING
1) In a saucepan, combine the sugar, wine, lemon rind and juice and ginger, stir over a low heat to dissolve the sugar. Then allow to boil on a high heat.
2) Add and poach the apple slices for 8-10 minutes until soften, turn off the heat and allow to cool.
3) In a food processor or liquidizer, puree the fruit and discard the lemon rind and ginger. In a freezer container, pour the mixture and then cover and freeze for an hour.
4) Stiffly beat the egg whites, remove the frozen mixture into a chilled bowl, then beat and fold in the egg whites.
5) Freeze the mixture for another 3 to 4 hours, until set.
SERVING
6) Slightly soften the sorbet, scoop out, garnish with a few herb leaves and serve immediately.
1) In a saucepan, combine the sugar, wine, lemon rind and juice and ginger, stir over a low heat to dissolve the sugar. Then allow to boil on a high heat.
2) Add and poach the apple slices for 8-10 minutes until soften, turn off the heat and allow to cool.
3) In a food processor or liquidizer, puree the fruit and discard the lemon rind and ginger. In a freezer container, pour the mixture and then cover and freeze for an hour.
4) Stiffly beat the egg whites, remove the frozen mixture into a chilled bowl, then beat and fold in the egg whites.
5) Freeze the mixture for another 3 to 4 hours, until set.
SERVING
6) Slightly soften the sorbet, scoop out, garnish with a few herb leaves and serve immediately.
Chef
