Try this sorbet for a yummy autumn dessert.
1kg Pink Lady apples
4 tbsp castor sugar
2 cups water
3 tbsp liquid glucose
1 lemon,juiced
Mint leaves to garnish
To make apple puree,wash apples then chop into rough chunks,pips,skin and all. Place in a saucepan and add castor sugar. Add water and cook until apples are soft and starting to fall apart. Let mixture cool for a few minutes before passing it through a fine sieve into a bowl,then add glucose and mix well. Place bowl in the fridge to chill. Once chilled add lemon juice. If you have an ice-cream maker,place the mixture into it and churn according to instructions until frozen. If you don't have an ice-cream maker,place the mixture in a shallow tray and put in the freezer. Remove it every hour or so to give it a good stir to break up the ice crystals. Once frozen,pile spoonfuls of sorbet into a glass and top with a sprig of mint.
The best recipes from Australia's leading chefs straight to your inbox.
You have reached your maximum number of saved items.
Remove items from yoursaved list to add more.