Apple Sorbet

This can be served in a myriad of ways, shown here with Grilled Mackerel or have a look at the apple cake recipe

Yields about 900g/2lb of chutney

4 Granny Smiths 
20g fresh Spinach Leaves 
Juice 1 Lemon 
250g Caster Sugar 
350ml Water 
4 tbsp Glucose

Quarter & core apples, do not peel.

Toss with lemon juice and freeze for at least 1 hour

Dissolve sugar in water, bring to the boil and simmer for 5 minutes, cool then mix in the glucose

Blend the apples along with the spinach leaves in the liquidiser jug gradually adding about a third of the syrup to make a fine puree.

Mix in the remaining syrup then pass through aa sieve then again through muslin discarding any solids.

Cool and churn