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Recipes | Fruits & Vegetables

 

Apple Sorbet

by Chef Ed Tuson

A refreshing sorbet of Braeburn apples and French sorrel.

Makes 3 to 4 servings

Ingredients

Directions

  1. Bring the apples and apple juice to a boil over high heat in a medium-size stainless steel pot.
  2. Once the mixture comes to a boil, turn the heat down to medium and simmer for 25 to 35 minutes.
  3. Pour the apple mixture into a medium-size bowl and refrigerate until it is cold or for approximately 1 hour.
  4. Blend the cold apple mixture and sorrel leaves in a blender at high speed, until smooth.
  5. 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.
  6. Serve.

This segment appears in show #2813.

Recipe courtesy of Ed Tuson
© 2003 Ed Tuson

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Published August 31, 2007