Apple-rosewater sorbet

Apple-rosewater sorbet

By
From
Arabesque
Photographer
William Meppem

This fragrant sorbet makes a lovely light dessert. As the apples discolour slightly on cooking, the purée needs a splash of colour to give it a rosy blush – add a few puréed raspberries, a drop of Ribena or grenadine syrup or even beetroot juice.

Ingredients

Quantity Ingredient
6 green apples, peeled, cored and diced
250ml apple juice
1 lemon, juiced and zested
100g caster sugar
125g glucose
1 stick cinnamon
3 juniper berries
2 cloves
1/2 litre water
2 teaspoons rosewater
1 teaspoon grenadine, (optional)

Method

  1. Gently simmer the apples in the apple juice with the lemon juice and zest until they are soft and starting to collapse down.
  2. Place the sugar, glucose, cinnamon stick, juniper berries and cloves in a pan with the water and bring to the boil. Lower the heat and simmer for 5 minutes to make a syrup. Allow to cool a little and then strain to remove the cinnamon stick, cloves and juniper berries.
  3. Purée the apple mixture and then pass it through a sieve. Allow it to cool and then add the rosewater and grenadine. Mix together the syrup and apple purée, pour into an ice-cream machine and churn according to the manufacturer’s instructions.
  4. Serve with fresh berries or other fresh fruits.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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