| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1994 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Clear apple juice |
| 3 |
|
Granny Smith apples; (about 1 1/2 |
|
|
; pounds), peeled and |
|
|
; cut into1/2-inch |
|
|
; pieces |
| 1 |
tb |
Fresh lemon juice |
| 3 |
tb |
Sugar |
INSTRUCTIONS
In a large saucepan combine all ingredients and a pinch salt and
simmer, uncovered, 10 minutes, or until apples are very tender.
Strain mixture through a sieve into a blender and add half of solids
in sieve to blender, discarding remaining solids. Puree apple mixture
and chill until cold. Freeze sorbet in an ice-cream maker. Sorbet may
be made 1 week ahead.
Makes about 3 cups.
Gourmet May 1994
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