Apple sorbet

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash lemon with hot water. Peel half of the lemon thinly. Halve the fruit and squeeze the juice. Peel apples, cut them into quarters and cut out the core. Cut apples into pieces, put them into a pot and pour lemon juice over them.

2. 2

   Add lemon peel, apple juice and sugar, bring to the boil and cook for about 10 minutes. Remove lemon peel. Add Calvados to the compote and let it cool down a little. Finely mash apples with the cutting stick of the hand mixer. Pass through a fine sieve and let cool off in a bowl suitable for freezing. Place the apple mixture in the freezer with a stable whisk for approx. 4 hours. Stir vigorously with the whisk several times until it is a creamy, tangy mixture. Pour apple sorbet into a piping bag with a large star-shaped spout and squirt into chilled dessert glasses. Decorate with 1 baby apple half and some lemon balm.

3. 3

   Pass through a fine sieve and let cool off in a bowl suitable for freezing. Place the apple mixture in the freezer with a stable whisk for approx. 4 hours. Stir vigorously with the whisk several times until it is a creamy, tangy mixture. Pour apple sorbet into a piping bag with a large star-shaped spout and squirt into chilled dessert glasses. Decorate with 1 baby apple half and some lemon balm. Serve immediately