Apple & rosemary sorbet
Don’t use more rosemary than suggested here in Diana Henry's recipe or the sorbet will taste slightly medicinal. It should seem as if it has just wafted through the sorbet. Add your favourite biscuits.
- Prepare5 mins
- Cook5 mins
- Total time10 mins
- PlusCooling and freezing
- 900ml pressed apple juice
- 75g granulated sugar
- 1 sprig/s rosemary
- 1 unwaxed lemon, 1 pared strip zest, plus juice
- Calvados, to serve
Heat the apple juice in a pan with the sugar, stirring to help the sugar dissolve. Add the rosemary and lemon zest and bring to the boil. Leave the rosemary and lemon zest in the pan, and let it cool to room temperature. Strain into a jug, then cover and put in the fridge.
When the mixture is cold, churn it in an ice-cream machine. Or put the mixture into a broad, shallow container or roasting tin. Cover and freeze for at least 6 hours. You need to beat it about 3 times during the freezing process, either in a food processor or using an electric hand mixer. This is what breaks down the crystals and makes the sorbet smooth. However you’ve made it, put the sorbet into a tub, cover it and freeze until firm. Keep it in the freezer for up to 2 weeks.
Serve the sorbet in glasses with a few drops of Calvados and biscuits on the side.
Use whatever biscuits you wish to serve – I like Island Bakery Lemon Melts and, for a bit of fun, Walker’s Shortbread Scottie Dogs.
Typical values per serving when made using specific products in recipe