A refreshing sorbet of Braeburn apples and French sorrel.
Makes 3 to 4 servings
- 2 cups Braeburn apples, peeled and diced into cubes (Granny Smith or Fuji apples can be substituted)
- 2 cups apple juice
- 2 cups French sorrel leaves, firmly packed
- Bring the apples and apple juice to a boil over high heat in a medium-size stainless steel pot.
- Once the mixture comes to a boil, turn the heat down to medium and simmer for 25 to 35 minutes.
- Pour the apple mixture into a medium-size bowl and refrigerate until it is cold or for approximately 1 hour.
- Blend the cold apple mixture and sorrel leaves in a blender at high speed, until smooth.
- If you have an ice cream machine, the sorbet can be turned and placed in the freezer. Otherwise, place this mixture in a 9 X 11", non-corrosive casserole dish and freeze for 2 to 3 hours.
This segment appears in show #2813.
Recipe courtesy of Ed Tuson
© 2003 Ed Tuson