Green Apple And Mint Sorbet Recipes

Steps:

• Cut, core and coarsely slice the apples.
• Place the apples in a saucepan along with lemon juice, sugar, and apple juice.
• Boil for approximately 3 to 5 minutes or until soft.
• Remove the green apple mixture from heat and cool.
• Place in a blender or food processor and puree the green apple mixture until smooth.
• Strain and transfer to a small container. Stir in green food coloring, mix well and place the green apple sorbet mixture in the freezer.
• This can be made two days before.
• When the green apple sorbet is completely frozen, remove from the freezer and place in a food processor or blender and puree again.
• Return to the freezer until ready to use.

Steps:

• Put apples and 1/4 cup water in a medium saucepan. Cook over medium heat until softened, about 10 minutes. Let cool. Transfer to a food processor; add lemon juice. Process until smooth. Transfer to a medium bowl. Stir in syrup.
• Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

Steps:

• Set up an ice bath in a large bowl.
• Put the water, corn syrup, and invert sugar in a saucepan and bring to a boil over medium-high heat. Add the granulated sugar, stirring until the sugar dissolves. Pour into a medium bowl, set into the ice bath, and chill quickly, stirring often.
• Put the lemon juice in the container that will be catching the apple juice.
• Core the apples and put them through a juicer. Skim the foam and pour the juice through a fine strainer into the container with the lemon juice. Measure out 3 1/3 cups and add to the syrup.
• Freeze immediately in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.