|Nice cup of apple sorbet|
This is another old Dansukker recipe, which I again found some years ago. However, I have been unable to locate this recipe on the home-page of Dansukker, so I can not the original recipe with you.
The good thing about this apple sorbet is, that is was more easy to locate the main raw material for this sorbet, as we are actually approaching the season of this fruit instead of been moving out it´s season as this case is for the rhubarb, which I used in my first contribution on rhubarb sorbet for this monthly tea time table.
I have made two changes to the original recipe, as I decided to remove the use of Calvados from my version of this apple sorbet. Addition of alcohol into ice cream or sorbet is lowering the overall freezing point of the ice cream and thereby making it more difficult to freeze the ice cream at home in your own kitchen. Lowering the freezing point also means, that the ice cream/sorbet becomes more soft (less hard = more easy)), when you scoop the ice cream directly taken from the freezer.
The second change is, that I have removed the egg white as well.
The Tea Time Table is a monthly blogging event managed Karen from Lavender and Lovage and Kate from What Kate Baked.
- 750 g apple - cored, peeled and cut into boat shape
- 450 g water
- 190 g sugar
- 1 organic lemon - juice and zest
- Boil the apple pices and 200 g water together, untill the apple pieces have cooked out.
- Blend the entire apple mass together.
- Add lemon juice and lemon zest into the apple mass.
- Cook up the sugar and the rest of the water. Add this sugar syrup into the apple mass.
- Cold down this apple mix for min 4 hours or night over in the refrigerator.
- Meanwhile cool down the ice cream machine bowl in the freezer.
- Run the apple mix on the ice cream machine for 25 minutes.
- Place the apple sorbet in the freezer.
|Two for tea ? Apple and rhubarb for sorbet time|