Name of Recipe: Apple & Cinnamon Sorbet
Based on recipe in Rosemary Moon's Ice-cream Machine Book
Number of People: 6
Ingredients:
2 medium cooking apples
125 g water
425 g apple juice
50 g caster sugar
2 large cinnamon sticks
4 cloves
1 lemon - zest and juice
1 tbsp calvados (optional)
Preparation:
Cut the apples into quarters, remove core and cut into chunks (no need to peel)
Add to bowl, together with water, apple juice, sugar, spices and lemon rind. Cook at 80, speed 2 for 10 minutes or until the apples are soft.
Leave the apples to cool - if in a hurry, it's best to tip them into another bowl to cool down and place this bowl in a sink of water.
Remove cloves and cinnamon from the apples and put apples back in TMX bowl. Whizz for 45 seconds, speed 9. Add the lemon juice and calvados (if using) and taste, adding extra sugar if you think it needs it.
Add to ice-cream maker and process. OR put in a bowl in the freezer and stir it every half hour or so until the mixture is frozen.
Tips/Hints:
For best texture, remove from freezer about half an hour before serving
