Green Apple Sorbet
Ingredients:
4 large Granny Smith apples
Juice of one large lemon
200g caster sugar
400ml water
4 tbsp liquid glucose
Method:
Quarter and core the apples (but do not peel), then toss with the lemon juice. Place in a single layer in a shallow plastic container and freeze for a good hour (this helps to intensify the colour).
Meanwhile, dissolve the sugar in the water in a heavy-based saucepan over a low heat. Bring to the boil and cook on a medium heat for 5 minutes. Cool, then mix in the glucose.
Whizz the ice-cold apples in.a food processor, gradually adding about a third of the syrup to make a fine puree. Scrape down the sides of the bowl once or twice as you do this.
Mix in the rest of the syrup then pass through a sieve into a bowl, rubbing the back of a paddle to extract as much juice as possible.
Transfer to an ice cream machine. Churn until almost solid, then transfer to a rigid plastic container, seal and freeze.