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Apple SorbetJamie Stolper
This is a refreshing light dessert for any time of year, but especially during the fall. It is perfect for one of a selection of desserts at a Rosh HaShanah, Sukkot, or Thanksgiving festive meal. To me, it tastes like frozen applesauce, with a smoother consistency - and I love applesauce! You can vary the flavor somewhat with the apples and the amount of sugar. I haven't done it yet, but I'm guessing you could add a cinnamon stick to the apples while cooking to make cinnamon apple sorbet, just like when making applesauce. Yummy!Ingredients2 large Granny Smith apples (approx. 2 lbs)1 cup water1/2 cup powdered sugar4 1/4 cups apple juicePeel, core, and slice the apples and place in a pot with the water and sugar. Bring to a boil and cook gently until the apples are very soft. Remove the pot from the heat and blend thoroughly with a hand blender or in a food processor. Add the apple juice and blend again. (This is where you could add a bit of green food coloring if you choose to. The natural color is quite light, and I prefer it 'au naturel!.')Pour the mixture through a strainer into a shallow container, pressing to get as much as possible through the openings. Freeze for several hours until it is frozen around the edges, but not completely through. Scoop it out and puree it in a food processor until smooth. Freeze again for a few hours and process again. You can do this 3 or 4 times in total to get a smoother consistency.Keep frozen and remove from the freezer about 10 minutes before serving to soften.
Yield: 8-10 servingsJamie Stolper is the Food Editor of ShalomBoston. In 2013 she surprised her Rosh HaShanah dinner guests by serving 3 totally new desserts, and this was one of them!
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