Apple, Honey and Walnut Sorbet
- Cuisine: Eastern European
- Course: Dessert
- Features: Holiday (Rosh Hashanah)
Summary:
Fresh and simple, this sorbet relies on good-quality ingredients to shine. Use bottled water for best flavor and choose an excellent honey.
Makes 1 1/2 pints
Ingredients:
- 2 cups water, plus 2 tablespoons
- 1/4 cup sugar
- 1/2 cup honey
- 3 cups (about 4 large apples) peeled, cored and diced apples (use 2 or more varieties for best flavor)
- 1 teaspoon cinnamon
- 1 cup chopped, toasted walnuts*
Directions:
In a medium saucepan over low heat, cook 2 cups of water and the sugar until the sugar has completely dissolved, about 2 minutes. Add the honey, stir to combine and remove from the heat. Allow the mixture to cool completely.
In a medium saucepan over medium-low heat, cook the apples with the remaining 2 tablespoons of water, stirring occasionally, until the apples are very soft and break up when mashed with a fork, about 20 minutes. Remove the pan from the heat and cool completely.
Either process the liquid and apples in a blender until the apples are broken up and the mixture is combined, or add the syrup to the apples and use an immersion blender to mix. Add the cinnamon and combine. Cover and refrigerate.
When the mixture is cold, process in an ice cream machine, following the manufacturer's directions. Transfer the processed sorbet to a resealable container, then fold in the toasted walnuts, cover and freeze until firm, at least 4 hours.
NOTE: To toast nuts,:place them in a dry skillet over medium-low heat for about 7 minutes, turning them to avoid burning, until they are fragrant and visibly darkened. Cool completely.
Recipe Source:
Adapted from "Jewish Cooking for All Seasons," by Laura Frankel (Wiley, 2006).
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