Our first stab at this recipe, we used Chinese 5 Spice. The flavor was amazing, but my body apparently does not like that particular spices; I had nasty burps for hours afterward probably because it's derived from seeds. When we did this again, we used cinnamon which sweetened up the flavor and made for an awesome sorbet. Cinnamon works great for me because it is derived from the bark of a tree and not seeds.
When I searched for apple sorbet recipes on the web, I either got AI-generated recipes--which I don' trust--or I got recipes which use pre-made apple pie filling, which is super sugary. This recipe allows us to control the ingredients as desired.
Note, that this recipe is derived from my Tart Apple Sorbet.
Ingredients
- 3 medium to large, tart apples
- e.g. granny smith or pink lady
- I used ~2.5 large apples
- 1/4 cup water
- 2 Tablespoons Agave Syrup
- 2 Tablespoons Lemon/Lime juice
- approximately 1 lime
- 1 Teaspoon Cinnamon
Steps
- Sous vide the apples
- Pre-heat the sous vide to 185 degrees
- Peel the apples
- Chop the apples into 1/2-inch to 3/4-inch slabs, removing the core and extraneous seeds
- Arrange the apple chunks as a single layer in a zip-top bag
- Keep the chunks close together
- Drive out the air from the bag
- Slide the zip to bag into the water, keeping the layer of chunks together, then seal the bag when reasonably empty
- There will be small bubbles, just make sure the bag is weighted so that it stays submerged and then release any steam after about 15 minutes
- I use this silicone baking rack to weigh the bag down and this baking rack (or this one) to keep the bag off the bottom of the pot
- Cook in the sous vide for 1-2 hours
- Combine the ingredients
- Measure out about 2 cups of the sous vide apples (they will squish easily)
- Combine the apples, water, agave syrup, cinnamon, and lemon/lime juice and stir until well mixed
- Pour the mixture into a Ninja CREAMi pint up to the "max" line
- Freeze for 24 hours
- Process on "Sorbet"
- Enjoy!
No comments:
Post a Comment