Jazz Apple & Rosemary Sorbet
  • PREP TIME: 25 minutes
  • SERVES: 1.5 liters

Ingredients

  • 1 kg Jazz apples cored and cut into chunks
  • 2 sprigs of fresh rosemary
  • 150 g glucose sugar (⅔ cup)
  • 225 g caster sugar (1 cup)
  • 1 lemon for juice
  • 1 tsp vanilla bean paste
  • 375 ml water (1½ cups)
  • t tbsp brandy
  • 2 drops green food colouring (optional)

Method

  1. Place the apples, rosemary, sugars, lemon juice, vanilla bean paste and water into a large saucepan.
  2. Place over a low heat with a lid.
  3. Bring to a simmer and continue to cook until the apples are soft, approximately 20 mins.
  4. Remove from the heat and allow to cool to room temperature.
  5. Remove the rosemary sprigs.
  6. Transfer the cooled apple mixture to a blender.
  7. Add the brandy and food colouring
  8. Blend until the mixture is a smooth puree.
  9. Strain through a fine sieve if needed.
  10. Chill in the fridge if needed then churn the mixture in an ice-cream machine as per the machines instructions.
  11. Transfer the churned sorbet to a container and place in the freezer for 4 hours.

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