It's fall and there's nothing quite like a fresh, crisp apple with its sweet juices running down your palm after the first bite, or the warm, cozy cinnamon and apple spiced air from a bubbling pie in the oven. Or, in this particular recipe, the light and sparkling twist on this refreshing green apple sorbet, perfect for an Indian summer!
Start with dicing three Granny Smith apples in about 1" cubes. They don't have to be precise because you're just going to mash them up after they're soft.
In a 4 quart saucepot, simmer the apples, sugar and1 cup water, partially covered for 10-15 minutes until softened.
Remove from heat, and stir in wine, salt and lemon juice.
Pass the mixture through a fine mesh sieve to smooth any lumps and remove the peels. *I found this step rather tedious, and felt it could have been eliminated if I had peeled the apples in the first place. So, if you realized this faster than me, simply whisk your mixture and skip the sieve!*
Straining the apple puree...
Still working on it...
A smooth, sparkling apple puree!
Freeze in a 9x13" pan for an hour, then scrape with a spoon and serve in a dish.
The crisp, clean flavor of this sorbet is so refreshing as a dessert after dinner, or for a warm afternoon! Enjoy!
Don't forget the shopping list!
Green Apple Sauvignon Blanc Sorbet
http://www.sunset.com/food-wine/kitchen-assistant/green-apple-sorbet-recipe-0041000069465/
Makes 3 1/2 cups
3/4 cup sugar
1 1/4 lbs tart green apples (3 medium)
3/4 cup chilled Sauvignon Blanc (I used sparkling white wine)
1/4 tsp. salt
1 tsp. lemon juice
From one hearty appletite to another, happy cooking!
Photography by Sandra Baumgarten ©
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