If you don’t have an ice-cream maker, pour your ice cream or sorbet base into a shallow baking pan and freeze, stirring and breaking it up with a fork every hour for 3 to 4 hours. Once solid, set the mixture aside at room temperature for about 10 minutes, then break it up and add it to a food processor. Pulse until smooth, then transfer the mixture to a container and refreeze.
Caramel Apple Sorbet
SERVES
4PREP TIME
20 minCOOK TIME
25 minIngredients
1 ¼ cups/185 g coconut palm sugar
1 ¼ pounds/565 g sweet-crisp apples, such as Fuji, cored and cut into large bite-size chunks
2 tablespoons freshly squeezed lemon juice (from 1 or 2 lemons), or more to taste
Fine sea salt to taste
Directions
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In a medium saucepan over medium-high heat, combine the sugar with 1 ¼ cups/295 mL of water and bring to a boil, stirring to dissolve the sugar. Remove from the heat and set aside to cool to room temperature.
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Meanwhile, in another medium saucepan over medium-high heat, combine the apples and 1/4 cup/60 mL of water and bring to a boil. Lower the heat to a simmer, cover partially, and cook, stirring occasionally, until the apples are very tender, 15 to 20 minutes.
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Transfer the apples, along with any accumulated juices, to a food processor and puree, scraping down the bowl as necessary. Strain the puree through a medium-mesh sieve into a mixing bowl, pressing the solids with the back of a spoon or ladle. Stir in the sugar mixture and lemon juice. Add more lemon juice and salt to taste.
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Thoroughly chill the sorbet base in the refrigerator, then freeze in your ice-cream maker according to the manufacturer's directions.
Good food brings people together.
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Good food brings people together.
So do good emails.
