Spiced Apple Sorbet

This is a recipe that is egg, gluten and dairy free!

This is so easy to make, and with the apple season coming up, what a fine way to get rid of your surplus. The sorbet is quite sweet, but when teamed with the fiery Calvados, it has balance and poise. A bit like me in the saddle.

Ingredients

250g sugar
600ml water
0.25tsp xanthan gum (not strictly necessary, but gives it a bit more of a 'wow! where did you buy this' feel)
5 medium eating apples
3 tbsps calvados
about 3tbsps water
2-4 mace blades (depending on taste)
2 star anise
3 cinammon sticks
1 vanilla pod
1-2 tbsps lemon juice
0.5 tsp mixed spice
0.5 tsp ground nutmeg (or a good grating of whole nutmeg)
Calvados to serve

Putting It All Together

Put the sugar and xanthan gum into a large saucepan and add the water. Bring to the boil, giving it the odd stir to dissolve the sugar and xanthan gum. Set aside and leave to cool

Peel, core and slice the apples and place in a medium saucepan. Add the 3tbsps of Calvados, the lemon juice and water and set over a gentle heat, uncovered. Add a splash more water as it cooks if you think it's going dry or sticking

As the apples warm up, stir, and add the mace blades, star anise and cinammon sticks. Slice the vanilla pod down its length and add to the saucepan

Leave the apples and spices to simmer, uncovered, for 10-15 minutes, stirring every now and then. Remove from the heat

Lift the vanilla pod out and scrape out all the seeds onto a plate, put the seeds back in the apple mix

Remove the mace blades, star anise and cinammon sticks. Add the mixed spice and ground nutmeg

Use a hand blender to whizz it all up to a pulp, or if you want a more textured sorbet, you could use a potato masher (I must try that next time)

Pour the cooled sugar, water and xanthan gum mixture into the apple mix and stir

Pour into an ice cream container and freeze for at least 24 hours

About 45-60 mins before you wish to serve this, remove the tub from the freezer. Let it defrost for about 15-20 mins and then use a hand blender to make it smooth. Return it to the freezer for about 30 mins and then it should be ready to serve

Place it in some pretty ice cream glasses and slosh over the Calvados (not recommended when serving to children!!)

Raise your sloshed sorbet to Rosa, and to failed equestrians everywhere

© Pig in the Kitchen 2007

For more egg, gluten and dairy free recipes see Pig in the Kitchen

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