Although they did more interesting flavours I always really enjoyed their green apple sorbet so decided to have a go at recreating my own version.
I love Pink Lady apples. They are so much sweeter and juicier then most varieties of apple and as they are naturally so sweet it meant I had to add very little sugar.
This recipe is so simple. I started by making a apple purée as the base by cooking 8 apples chopped into rough chunks (pips, skin and all), adding 1 tbsp of caster sugar and the juice of half a lime for some zing plus a small glass of water and cooked until the apples were soft and starting to fall apart. I let it cool for a few minutes and then sieved the mixture to end up with a smooth purée which was a lovely pale pink colour without adding and food colouring. I popped the purée into the fridge to chill.
Once cold I churned in my ice cream maker until frozen.
I have one of the basic ice cream makers which you freeze the bowl and then churn the mixture until frozen. It's not great and I want to buy the ice cream maker attachment for my Kitchen Aid but unfortunately I can't justify that at the moment. In the meantime it does the job! If you don't have an ice cream maker you can place the mixture in the freezer and give it a good stir every hour or so to break up the ice crystals.
Once frozen either eat immediately or pop into a freezer proof container and freeze until you want to use it.
I served the sorbet by piling spoonfuls into a glass and topping with a spring of mint. Such a lovely, light and relatively healthy pudding.
I am entering this into Kavey Eats Bloggers Scream for Ice Cream challenge this month, which has fruit at the theme.