Apple Sorbet

[Recipes Index] [World of Chefs]

Ingredients:

• 5 red apples, juicy with sweet flavor (such as Cortland, Rome)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup caster sugar
• 2 cups water
• 2 egg whites

Preparation:

Wash, peel, core and slice the apples. Using a non-reactive saucepan over medium high heat, combine the apples and lemon juice, then add the sugar and water. Bring the ingredients to a boil, lower the heat and simmer for thirty to forty-five minutes until the apples are very soft. Add the vanilla and stir.

Pour the sorbet mixture into a 13 by 9 inch pan and freeze until it is partly set for approximately one hour. Place the mixture in a food processor fitted with a steel blade, add the egg whites and process until the mixture is well blended.

Return the sorbet mixture to the pan and freeze until it is firm. Using a large spoon, scoop the sorbet into small serving dishes and serve with a liqueur glass of Calvados. A different presentation is to scoop the apple sorbet into tall margarita glasses, pour a little Calvados directly onto the sorbet, garnish with a sprig of mint and serve immediately.