Green Apple Sorbet Food

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.

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.

GREEN APPLE SORBET

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.

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.

APPLE SORBET WITH SORREL

Steps:

• The apples should be peeled and diced into cubes. If you cannot find the apple suggested Granny Smith or Fuji apples can be substituted.
• Bring the apples and apple juice to a boil over high heat.
• When it boils, turn the heat to medium and simmer for 25 to 30 minutes.
• Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].
• Process apple mixture and sorrel leaves in a blender at high speed, until smooth.
• Freeze according to ice cream machine makers directions for Sorbet.
• You can also place in casserole dish and freeze in freezer for 2 to 3 hours.
• Serve.

GREEN APPLE SORBET WITH PISTACHIOS

Steps:

• Combine 2 chopped apples, water, white sugar, and lemon juice in a food processor; blend until smooth.
• Pour blended apple mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.
• Top with sliced green apple, pistachios, and confectioners' sugar before serving.

SORBET AUX POMMES VERTE (GREEN APPLE SORBET)

Steps:

• Core and peel the apples. Cut them into eighths, then slice each section into thin strips. There should be about 4 cups. Place them in a food processor with the lemon juice. Add the sugar and blend until smooth.
• Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions.
• Serve in individual cups with a glass of Calvados on the side. Or pour the Calvados over the sorbet when serving.

GREEN APPLE SORBET

Steps:

• Set up an ice bath in a large bowl.
• Put the water, corn syrup, and invert sugar in a saucepan and bring to a boil over medium-high heat. Add the granulated sugar, stirring until the sugar dissolves. Pour into a medium bowl, set into the ice bath, and chill quickly, stirring often.
• Put the lemon juice in the container that will be catching the apple juice.
• Core the apples and put them through a juicer. Skim the foam and pour the juice through a fine strainer into the container with the lemon juice. Measure out 3 1/3 cups and add to the syrup.
• Freeze immediately in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.