When it comes to dessert I’m definitely fruity. Uh, that is to say, I prefer fruit-based desserts more than chocolate or cream-based desserts. I don’t have a crippling sweet tooth like some people I know and I generally prefer fruit, if I have anything at all after a meal. I do like pies and fruit tarts and cobblers, desserts where the crust might be perfect, might be magnificently flaky, but the fruit is the star of the show. And my favorite fruity dessert has to be sorbet.
I can hear some of you saying “BO-RING!” and you might have a point. Sorbets are generally one-note, direct, and straight-to-the-point. Which is precisely what a sorbet should be — a distillation of a single flavor, a perfect representation of that fruit purified to pristine and icy simplicity. Sure, you can have multiple scoops, but each scoop should have a primary thrust, a full burst of tangerine, or blueberry, or pomegranate, or grapefruit, or as in this case, Granny Smith apple. Unlike ice creams, sorbets do not fare well with lots of accoutrement; rarely do good sorbets work with (or require) heath bar crunchies, mini-mochi nuggets, or crushed rice crispies because nothing should compete with the primary flavor. Personally, beyond maybe a mint sprig I’d leave well enough alone.
|A thin slice of apple makes a decent garnish, if you’re so inclined.|
Also, sorbets are incredibly easy to make. Well, to be fair this recipe does require a little more work and equipment than most sorbet recipes, but it’s worth the effort. I love apples of all kinds, and I really dig the combination of sweet and tart that comes with green apples. Now, it’s good to note that it’s not really the height of seasonality for Granny Smith apples; however, you can still get excellent green apples (try pippins too) and the resulting sorbet will be refreshing, cooling, and perfect for summer.
|It’s all about the fruit!|
A good fruit and vegetable juicer
An ice cream maker (One of those Cuisinart types with the freezer sleeve is just fine.)
9 or 10 large Granny Smith apples (just under five pounds)
1 teaspoon powdered citric acid (also known as ascorbic acid, available in health food stores, vitamin stores, and some specialty markets)
1 cup granulated sugar
Cut the apples into quarters. Into the juice receptacle of your juicer pour the citric acid. Juice apples in batches, periodically scooping off the foam that collects on top of the juice. This foam contains bits of skin, seeds, and other impurities that will oxidize (turn brown) and lend a bitter aftertaste to the juice unless you remove it. The citric acid helps to retard this oxidation, but it’s still in your best interest to remove as much of it as possible.
When you’re done juicing all the apples, allow the juice to rest so that more foam floats to the surface. With a large spoon or very small fine-meshed strainer, skim as much as you can from the surface of the juice.
Pour the juice into a small saucepan and add the sugar. Heat over medium, whisking occasionally, until the sugar has dissolved. Now pour the juice through a very fine-meshed strainer or cheesecloth to remove any last bits of solid matter.
Pour warm juice into a plastic container and place that container into another, much larger container filled with ice water. Cool sweetened juice until room temperature, maybe 30 minutes. Now cover the juice container and refrigerate for at least an hour or until the sweetened juice is cold.
Freeze in your ice cream machine according to manufacturer’s instructions.Transfer sorbet to a plastic container and freeze until after dinner!
|You’re gonna wanna scoop off all that foam!|
|Super-green green apple juice.|
|Delicious and simple sorbet.|
Try pouring ice-cold vodka over your finished sorbet. It makes a lovely, boozy dessert perfect for when it’s hot out! I personally like Grey Goose.
|Goose up your green apple sorbet with Grey Goose!|