APPLE AND HONEY SORBET
This is the sorbet I served on Rosh Hashana meal between first and main course. It is white flecked with bright green, tangy from the green apples, and sweet with honey. Fresh and fabulous. Shana Tova! I recommend eucalyptus blossom honey, easily found in Israel.
Provided by MALKALEVADOM
Categories World Cuisine Recipes Middle Eastern Israeli
Time 4h5m
Yield 8
Number Of Ingredients 5
Steps:
- In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
- In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
- Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
- Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 50.6 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 46.9 g
GREEN APPLE SORBET
Steps:
- Simmer sugar and water in a small heavy saucepan, stirring, until sugar is dissolved, then remove from heat.
- Crush vitamin C tablet to a powder with a mortar and pestle or the back of a spoon and place in a 1-quart container that will fit under spout of juicer.
- Using electric juicer, juice apples into container. Spoon off foam and stir in sugar syrup. Chill, covered, until cold, at least 1 hour.
- Freeze in ice-cream maker.
GREEN APPLE SORBET
With my love for frozen things and apples, this was a perfect thing for me. The recipe yields 4 servings, but when I'm eating it...well, it's just for one. Great served when having a small bbq with friends or for just a weeknight dessert.
Provided by Redneck Epicurean
Categories Frozen Desserts
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut, core and coarsely slice the apples.
- Place the apples in a saucepan along with lemon juice, sugar, and apple juice.
- Boil for approximately 3 to 5 minutes or until soft.
- Remove the green apple mixture from heat and cool.
- Place in a blender or food processor and puree the green apple mixture until smooth.
- Strain and transfer to a small container. Stir in green food coloring, mix well and place the green apple sorbet mixture in the freezer.
- This can be made two days before.
- When the green apple sorbet is completely frozen, remove from the freezer and place in a food processor or blender and puree again.
- Return to the freezer until ready to use.
Nutrition Facts : Calories 184.7, Fat 0.5, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 48.1, Fiber 4.6, Sugar 39.8, Protein 0.6
APPLE SORBET, SCOTCH AND SODA FLOAT
Provided by Geoffrey Zakarian
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Divide the sorbet among 4 frozen highball glasses (2 scoops for each). Add 2 ounces of whiskey to each glass and top with club soda. Serve with a straw and a spoon.
APPLE SORBET
Categories Fruit Juice Blender Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Low Sodium Frozen Dessert Lemon Apple Vegan Simmer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- In a large saucepan combine all ingredients and a pinch salt and simmer, uncovered, 10 minutes, or until apples are very tender. Strain mixture through a sieve into a blender and add half of solids in sieve to blender, discarding remaining solids. Purée apple mixture and chill until cold. Freeze sorbet in an ice-cream maker. Sorbet may be made 1 week ahead.
APPLE SORBET WITH CARAMELIZED APPLES
This recipe is adapted from Le Cirque in New York City, and you need a juice extractor. Churning time not included.
Provided by evelynathens
Categories Frozen Desserts
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel, halve and core the Golden Delicious or McIntosh apples; toss them with 2 tblsps of the lemon juice to coat; crush the apples in a juice extractor, reserving the juice and pulp separately; stir 5 tblsps of the sugar and the spices into the apple juice; pour the syrup into an ice cream maker and freeze according to the manufacturers instructions until the sorbet is firm but not grainy, about 20 minutes; transfer the sorbet to a freezer container and freeze while you proceed or for up to 4 hours.
- Meanwhile, in a medium nonreactive saucepan, combine the reserved apple pulp and the remaining 2 tblsps lemon juice and 4 tblsps sugar with 1 ½ cups of water; bring to a boil over medium-high heat and cook, stirring, until smooth, about 2 minutes; strain the liquid into a medium heatproof bowl and let cool; peel, quarter and core 2 of the Granny Smith apples; cut lengthwise into very thin slices; add the apples to the strained liquid.
- Preheat the oven to 325F; peel and core the remaining Granny Smith apple; slice it crosswise into 1/8-inch rings; place the rings on a nonstick baking sheet or a baking sheet lined with parchment paper or silpat and bake for about 8 minutes, or until lightly-browned; sprinkle the rings with the confectioners sugar, place under the broiler and broil for about 30 seconds or until the sugar melts; let cool completely, then transfer to the freezer while you proceed.
- To serve, scoop some of the sliced Granny Smith apples with their liquid into chilled dessert bowls; dollop the sorbet on top; garnish with the caramelized apple rings.
Nutrition Facts : Calories 200.3, Fat 0.4, SaturatedFat 0.1, Sodium 2.5, Carbohydrate 52.8, Fiber 5.6, Sugar 44.2, Protein 0.6
GREEN APPLE AND MINT SORBET
Tart green apples and mintarean invigorating duo in this palate-cleansing treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Put apples and 1/4 cup water in a medium saucepan. Cook over medium heat until softened, about 10 minutes. Let cool. Transfer to a food processor; add lemon juice. Process until smooth. Transfer to a medium bowl. Stir in syrup.
- Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.
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