• Servings

  1.5 liters

• Prepration Time

  25 mins

• Passive Time

  4 hours

INGREDIENTS

• 1 kg JAZZ™ apples cored and cut into chunks
• 2 sprigs of fresh rosemary
• 150 g glucose sugar (⅔ cup)
• 225 g caster sugar (1 cup)
• 1 lemon for juice
• 1 tsp vanilla bean paste
• 375 ml water (1½ cups)
• t tbsp brandy
• 2 drops green food colouring (optional)

METHOD

• Place the JAZZ™ apples, rosemary, sugars, lemon juice, vanilla bean paste and water into a large saucepan.
• Place over a low heat with a lid.
• Bring to a simmer and continue to cook until the apples are soft, approximately 20 mins.
• Remove from the heat and allow to cool to room temperature.
• Remove the rosemary sprigs.
• Transfer the cooled apple mixture to a blender.
• Add the brandy and food colouring
• Blend until the mixture is a smooth puree.
• Strain through a fine sieve if needed.
• Chill in the fridge if needed then churn the mixture in an ice-cream machine as per the machines instructions.
• Transfer the churned sorbet to a container and place in the freezer for 4 hours.