Sorbet Aux Pommes Verte Green Apple Sorbet Food

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.

SORBETS DE POMMES CALVADOS (APPLE SHERBET W/CALVADOS)

Steps:

• In a saucepan, bring the sugar and 2 cups of water to a boil.
• Add the apples, lemon zest and lemon juice.
• Simmer for 45 minutes over low heat, or until the apples are tender.
• Remove from heat and cool completely.
• When cooled, puree the mixture in a blender of food processor or, my preference, with an immersion blender.
• Add the Calvados.
• If you are using an ice cream maker, first chill the mixture for at least three hours. Then, pour into your machine and process for 30 to 40 minutes, or until creamy.
• Freeze until ready to serve.
• If you are using your freezer, Place the mixture in the freezer.
• As soon as it begins to freeze, take it out and beat the mixture vigorously by hand for 1 minute.
• Return to the freezer and repeat the process one or two more times at thirty minute intervals.
• Keep frozen until ready to use.

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.