Saturday, December 23, 2006

Apple Sorbet

2.5 L apple juice
5 g vitamin C
560 ml water
400 g castor sugar
250 g glucose

Bring water and castor sugar and glucose to the boil and stir until completely dissolved.
Allow to cool.
Stir vitamin C through freshly squeezed apple juice to keep vibrant green.
Strain juice through muslin cloth.
Combine with syrup and churn in ice cream machine.

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