Apple–lime sorbet

Apple–lime sorbet

By
From
New Middle Eastern Food
Makes
500 ml
Photographer
Mark Roper

Ingredients

Quantity Ingredient
200ml water
100g caster sugar
60g liquid glucose
180g chopped granny smith apples, (cored but not peeled)
lime juice, to taste

Method

  1. Gently heat the water, sugar and glucose in a heavy-based saucepan until the sugar has completely dissolved. Increase the heat and bring to the boil, then simmer for 2 minutes. Remove from the heat and set aside to cool.
  2. Whiz the chopped apples in batches in a blender or food processor, gradually adding the cold syrup to make a fine, smooth purée. Add lime juice to taste then push the purée through a fine sieve. Use a rubber spatula or the back of a ladle to push and extract as much juice as possible.
  3. Tip into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to the freezer until ready to serve.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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