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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.
