Apple Sorbet with Ginger
Cool, sweet, and blush pink, our apple sorbet with ginger is one of our favorite ways to use up apples. Gewurztraminer and ginger add a depth of flavor that makes it a stand-out dessert.
Ingredients
- 4 pounds assorted red-skinned apples, such as Stayman Winesap, Jonathan, Braeburn, or Northern Spy
- One (1 1/2-inch) piece ginger
- One bottle good-quality Gewürztraminer
- 1 cup granulated sugar
Instructions
- Cut the apples lengthwise into sixths, but do not peel or core. Place them in a heavy saucepan. Lightly crush the ginger under the flat side of a knife to release its flavor, and add it to the pan along with about 2 cups of the wine.
- Place saucepan over medium-high heat, bring the mixture to a simmer, and cook until the apples are soft, about 15 minutes.
- Add the sugar to the apple mixture and stir until it dissolves, about 2 minutes. Remove the pan from the heat. Scoop out and discard the ginger.
- Carefully pass the cooked apples and their liquid through a food mill, fitted with the fine disk, placed over a bowl. Stir in the remaining wine, cover the bowl, and refrigerate until the mixture is chilled, about 2 hours.
- Transfer the cool mixture to an ice cream maker and freeze according to the manufacturer’s directions. Spoon the apple sorbet into a container, cover, and place it in the freezer until firm, about 2 hours.
- Spoon the sorbet into clear glass bowls to serve. Bask in the glory of the adulation.
Nutrition
Serving: 2scoops | Calories: 107kcal | Carbohydrates: 28g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Fiber: 3g | Sugar: 24g