Who knew that sorbet was so easy to make? I made an apple sorbet out of apples lurking in the cellar threatening to turn brown and ugly. All I did was make applesauce, add some lemon juice, a sprinkle of cinnamon and some simple syrup (equal parts water and sugar), then I froze it in a little ice cream maker that my young friend Tres Martin kindly loaned me. It was creamy and smooth and delicious. I was astounded. I didn’t even have to work hard because the ice cream machine is electric powered.
I am in the business these days of finding ways to use apples I have stored since last fall. The idea of yet another apple crisp palled somewhat, and I didn’t feel like making pie. The apples are going by pretty quickly now, but there are still many perfect ones. Periodically, I make a batch of applesauce out of apples that have developed a spot in order to use them before I lose them, so to speak.
We’ve had a little warm weather, enough to put me in mind of ice cream. So the desire for frozen dessert and need to use apples crossed up here and a quick trip to the Internet turned up several sets of instructions for apple sorbet; the gist of which is that sorbet is mostly pureed fruit plus sugar and water and flavoring. Even though I used cinnamon, ginger, perhaps chopped crystallized ginger, would be good, too.
Sorbet has no milk or cream in it, where a sherbet often does, so if you are one of those poor benighted souls who suffer with lactose intolerance, then here is a frozen dessert for you.
So watch out. I’m going to make sorbet out of anything I can lay my hands on that resembles fruit. How about fruit juices with applesauce? I bet apple pomegranate sorbet would be good if I used that fancy, very sour pomegranate juice sweetened up just a little and frozen with applesauce. Or how about using rhubarb in another month and a half or so? If I try it, I’ll let you know. Oooo, wait until strawberry season.
Makes a scant quart about five servings
½ cup hot water
½ cup sugar
2 cups applesauce
juice of one lemon
a sprinkle of ground cinnamon
Make simple syrup of the water and sugar by heating them together until the sugar dissolves completely. Stir it into the apple, and add the lemon juice and cinnamon. Taste to see if you wish a little more spice and add it accordingly. Chill the mixture thoroughly. Put into your ice cream maker and churn according to the machine’s directions. Scrape into a plastic container and keep frozen until it is time to serve.