Green Apple Basil Sorbet

Adapted from The Kitchn

makes about 2 pints, or 5 cups

2 1/2 cups water
1/4 cups sugar
4 Granny Smith apples, peeled, cored, and diced
2-3 cups packed basil or mint leaves, plus 1/4 extra for garnish.
1/2 cup apple juice
3/4 cup freshly squeezed lemon juice

1. In a medium saucepan, bring 2 1/2 cups water and the sugar to a boil. Add the apples, and simmer over medium-low flame for about 2-3 minutes, or until apples easily break apart with a wooden spoon. Add the basil leaves. Cover, remove from heat, and allow to rest for 10 minutes. Place the mixture in a blender and blend until smooth. Strain through a fine sieve into a metal bowl, stir in the apple juice and lemon juice. Allow to cool in refrigerator, or over a larger bowl of ice water.

2. Once cool, pour mixture into the bowl of an ice cream maker and freeze according to the manufacturer's instructions. When sorbet is frozen (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. Before serving, garnish with basil leaves.

Printed from Playing House