Green Apple and Mint Sorbet
Tart green apples and mint are an invigorating duo in this palate-cleansing treat.
- Servings: 8
- Yield: Makes 4 cups
Source: Martha Stewart Living, July 2005
- 2 pounds Granny Smith apples, cored and cut into 2-inch pieces
- 2 tablespoons fresh lemon juice
- 2 cups Herb Syrup with mint
Put apples and 1/4 cup water in a medium saucepan. Cook over medium heat until softened, about 10 minutes. Let cool. Transfer to a food processor; add lemon juice. Process until smooth. Transfer to a medium bowl. Stir in syrup.
Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.