Friday, August 24, 2012
The early season apples are finally here, and last week I picked up a basket of gorgeous green Summer Rambos at the Lansdowne Farmer’s Market. For the August challenge, I decided to turn them into apple sorbet, inspired by the recipe from Kitsch in the Kitchen. I reduced the sugar by half a cup since my apples were a little sweeter than the Granny Smiths she uses, and since I don’t have an ice cream maker, I used the freeze-blend-refreeze method, and it worked just fine. I served the sorbet with fresh mint leaves from my garden. It tasted like smooth frozen applesauce, a summer treat with the taste of autumn too.