Slashfood Sorbet

by Eric Diesel, Posted Jun 10th 2009 @ 11:00AM

You've seen that sliced-up green apple sitting up top aside the Slashfood logo. Perhaps you've pondered its culinary potential -- the crisp snap of that bright green skin, the half-sweet/half-tart flavor that is the special domain of the Granny Smith apple.

Voila. Slashfood sorbet!

In sorbet, a single element is distilled into an intense burst of flavor. It should be so vivid that only a bite is necessary. Perhaps you're most familiar with it as an intermezzo to cleanse the palate, in a fluted paper cone to hold while walking alongside your companion and his gelato or in scoops piled high in a frosty parfait glass almost too cold to touch.

After the jump, an original recipe for a gorgeous green apple Slashfood Sorbet. We challenge you to only eat one bite.

Green Apple Sorbet

In professional kitchens, fruit sorbets are typically prepared using a juicer. If you have a juicer, juice the apples -- skins included, but not cores or seeds -- rather than pulse them as directed in Step 4 below. For sorbets made with either the pulse or juice method, the end result should have a pale green appearance, flecked with chartreuse, and a tart flavor -- if you like your sorbet sweeter, increase the sugar-water ratio to 1/3 cup each.

1 pound Granny Smith apples, washed thoroughly if waxed

2 tablespoons lime juice

1/4 cup sugar

1/4 cup water

1. Fill a large bowl with cold water; add 1 tablespoon of the lime juice.

2. Working one at a time, halve each apple and then halve each half. Cut out and discard the core. Chop each quarter into small pieces and drop the pieces into the citrus-water bath.

3. Once all of the apples have been chopped, drain them.

4. Puree the apples in a food processor until very fine but not liquefied. Add the remaining tablespoon lime juice and pulse just to mix.

5. Cover the apples and refrigerate until very cold but not frozen.

6. Meanwhile, place the sugar and water in a saucepan and cook, whisking gently, until the sugar dissolves and the mixture turns clear. Cover the simple syrup and refrigerate until very cold but not frozen.

7. Once the apples and the syrup are cold enough to work with, place both in an ice cream maker or food processor and process until silken. If not serving immediately, decant into a freezer-safe glass or ceramic bowl and cover with plastic wrap. Sorbet will keep, frozen, up to three days.

Filed Under: Raves & Reviews, Ingredients, How To
Tags: america, dessert, eric diesel, EricDiesel, europe, fruit, recipe, recipes, sorbet, summer