Yield: 4 servings
|4 mediums||Tart green apples|
|Such as Granny Smith|
|2 cups||Apple juice|
|1 tablespoon||Fresh lime juice|
|1 tablespoon||Minced; candied ginger|
|Fresh mint sprigs; for garnish|
4 SERVINGS VEGAN
"Candied ginger gives this pretty pale green sorbet an elegant kick of flavor, "says Golden Door's chef Michel Stroot. The sorbet can be kept in the freezer for several days. Let it sit at room temperature before serving. (Adapted from The Golden Door Cookbook by Michel Stroot [Broadway Books, 1997].)
Peel, core and thinly slice 3 apples. Set remaining apple aside to use as garnish.
In a food processor or blender, combine sliced apples, and apple and lime juices and process until smooth. Add ginger and pulse to mix.
Transfer mixture to an ice cream maker and freeze according to manufacturer's directions. Thinly slice remaining apple. Spoon sorbet into chilled bowls. Garnish with apple slices and mint sprigs.
PER SERVING: 120 CAL.;OPROT.; 0 TOTAL FAT (0 SAT. FAT); 31G CARB.; 0 CHOL; 5MG SOD.; 2G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 57 Converted by MM_Buster v2.0l.