Apple Sorbet

by Chef Ed Tuson

A refreshing sorbet of Braeburn apples and French sorrel.

Makes 3 to 4 servings

Ingredients

• 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

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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