JAZZ™ Apple & Rosemary Sorbet

  • Servings

    1.5 liters

  • Prepration Time

    25 mins

  • Passive Time

    4 hours

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

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

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JAZZ™ Apple Crumble Slice
Caramelised Grilled JAZZ™ Apples with Coconut Cream and Granola
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JAZZ™ Apple Cinnamon Roll Ice cream
JAZZ™ Apple Monsters
the MONTAGUE tree™ Plum and Coconut Cake by Donna Hay

Serves

12

Prep Time

15 mins

Cooking Time

50 mins

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