Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 5 eaches | Granny Smith apples, cored & quartered |
| 1¼ cup | Unsweetened apple juice |
| ½ cup | Water |
| ¼ cup | Sugar |
| ⅛ teaspoon | Cinnamon |
| \N \N | Juice of 1 lemon |
Combine apples with ¼ c apple juice in a non-corrosive pot. Bring to a boil & simmer 5 minutes. Remove from the heat & let cool.
Puree the apples in a food processor or blender.
Combine the pureed apples, syrup, rest of juice, cinnamon & lemon juice. Freeze following the instructions for making Lemon Sorbet.
VARIATION: Calvados Currant Sorbet. Soak ¼ c dried currants in ¼ c calvados or applejack for 4 hours or overnight. Drain & add to the sorbet mixture before freezing. Jim Tarantino, "Sorbets!"
Submitted By MARK SATTERLY On 11-23-95