Quarter & core apples, do not peel.
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.
Yield: Makes approximately 900g / 2lb
Method
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 a sieve then again through muslin discarding any solids.
Cool and churn.