Apples galore

There are two reasons why I can't wait for stone fruit to kick in. First of all, I love it. Secondly because hopefully it will mean the endless supply of apples arriving in our weekly fruit and veg box will dwindle.
A few of them have gone into apple cakes - including a monumental presentation fail, which happily still tasted great - but there's only so many of those you can eat without getting bored. I had planned to cook some up for baby mush, but it turns out the small person really isn't a fan. So at a bit of a loss, I decided to turn some into sorbet.



Apple sorbet

5 granny smith apples
2 cups apple juice
1/2 cup lemon juice
1 tspn cardamon
4 tbspn glucose syrup
4 drops green food colouring (optional)

Method

Peel and core the apples. Chop roughly. Place in saucepan with apple juice, lemon juice and cardamon. Simmer until the apple is soft - around 10 minutes. Allow to cool slightly, then stir through glucose syrup. Using a handheld mixer or a blender, whiz the mixture until it is pale and frothy. Add the food colouring and mix thoroughly. Place in a shallow dish, cover and freeze for 1 hour. Remove from the freezer and whiz again. Repeat until the desired consistency is reached.

For a sweeter sorbet, use 1/2 a cup of strong sugar syrup in place of the glucose.

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