Mint and Apple Sorbet Recipe
How to Make a Mint and Apple Sorbet
Method
- Bring 1 cup of apple juice and sugar to the boil in a medium saucepan. Stir until the sugar dissolves. Remove from heat and stir in remaining apple juice.
- Wash, quarter and core the apples. Coarsely chop. Blend chopped apple and mint leaves in 2 batches in a food processor until smooth. Pour into an 8-cup capacity, freezer-proof container and freeze for 6 hours or until frozen.
- Whisk the egg white in a large bowl until frothy. Remove frozen apple mixture and chop into pieces. In batches, pulse in a food processor with the egg white until combined. Don’t over blend, or the mixture will become liquid.
- Return mixture to the container and place back in the freezer for 5-6 hours, or until firm. When ready to serve, take from freezer and let it soften for 5 minutes before scooping.