Dream Apple And Cinnamon Sorbet Food

APPLE AND HONEY SORBET

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.

DREAM APPLE AND CINNAMON SORBET

Steps:

• Prepare your food processor.
• Add cinnamon, powdered sugar and apples cubes and pulse until the cubes are broken. It will look like crumbles.
• Add slowly the milk in small portions until it is smooth but still solid.
• Check the taste. If you want you can add more sugar.
• Have fun and enjoy it immediately!
• Note you can change the recipe adding honey instead of sugar or adding lemon juice. I like it with little marsala-wine too or why not with rum.

CINNAMON SORBET

Steps:

• Boil the five cups of water with cinnamon until it has color, flavor, and reduces to to four cups total in liquid.
• Add the sugar and let it boil for five minutes.
• Dissolve the corn starch into the cold water and stir until completely dissolved. Now add to the previous preparation and let it cook for five minutes over a medium high heat.
• Remove pan from the heat, and let it cool down a little. Add the lemon juice.
• Strain the preparation into a freezer proof container.
• Once cold, put the mixture in the freezer. Before it gets completely frozen, stir the sorbet so that it does not get very hard (approximately every 30-45 minutes). Repeat this two or three times, until the sorbet is ready to enjoy. In my freezer it took three times but I still tried a fourth and did not see a huge difference in texture.

APPLE SORBET WITH CARAMELIZED APPLES

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 manufacturer’s 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.

CRANBERRY, APPLE AND CINNAMON VODKA

Steps:

• Layer cranberries, apples and cinnamon sticks in 2 quart glass jar.
• Add vodka and seal jar.
• Let set 1-2 weeks to develop the red coloring and cranberry flavor, shake jar daily.
• Strain and pour into sterilized bottle.
• Stir in sugar syrup.

GREEN APPLE AND MINT SORBET

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.