DREAM APPLE AND CINNAMON SORBET
I've done this sorbet with apples from the garden and it was delicious! You can use sweet of sour apples, the result will be very different.
Provided by Artandkitchen
Categories Frozen Desserts
Time 10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Prepare your food processor.
- Add cinnamon, powdered sugar and apples cubes and pulse until the cubes are broken. It will look like crumbles.
- Add slowly the milk in small portions until it is smooth but still solid.
- Check the taste. If you want you can add more sugar.
- Have fun and enjoy it immediately!
- Note you can change the recipe adding honey instead of sugar or adding lemon juice. I like it with little marsala-wine too or why not with rum.
APPLE AND HONEY SORBET
This is the sorbet I served on Rosh Hashana meal between first and main course. It is white flecked with bright green, tangy from the green apples, and sweet with honey. Fresh and fabulous. Shana Tova! I recommend eucalyptus blossom honey, easily found in Israel.
Provided by MALKALEVADOM
Categories World Cuisine Recipes Middle Eastern Israeli
Time 4h5m
Yield 8
Number Of Ingredients 5
Steps:
- In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
- In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
- Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
- Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 50.6 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 46.9 g
CINNAMON SORBET
Posting for ZWT7. Cinnamon in a dessert is always a hit. After trying this recipe I found the cinnamon flavor still a bit light so I used two sticks instead of the original recipe calling for one. It may be the cinnamon stick was not fresh enough or I just love cinnamon so much I need more flavor so adjust this to your personal taste-buds. Cooking time = cooling/freezing time (approximately 3 hours).
Provided by HokiesMom
Categories Frozen Desserts
Time 3h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil the five cups of water with cinnamon until it has color, flavor, and reduces to to four cups total in liquid.
- Add the sugar and let it boil for five minutes.
- Dissolve the corn starch into the cold water and stir until completely dissolved. Now add to the previous preparation and let it cook for five minutes over a medium high heat.
- Remove pan from the heat, and let it cool down a little. Add the lemon juice.
- Strain the preparation into a freezer proof container.
- Once cold, put the mixture in the freezer. Before it gets completely frozen, stir the sorbet so that it does not get very hard (approximately every 30-45 minutes). Repeat this two or three times, until the sorbet is ready to enjoy. In my freezer it took three times but I still tried a fourth and did not see a huge difference in texture.
Nutrition Facts : Calories 125, Sodium 5, Carbohydrate 32.2, Sugar 31.2
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