Recent heatwave has motivated me to make some ice cream. I have a mixer attachment to make them, but never got them right before. This time i made some traditional, but because Gosia is avoiding dairy products, I also made a sorbet with her in mind. It’s very easy and you can also make it without an ice cream maker.

Ostatnia fala upałów zmotywowała mnie do zrobienia lodów. Mamy dodatek do miksera do tego, ale jeszcze nigdy mi dobrze nie wyszły. Tym razem zrobiłem trochę tradycyjnych, ale Gosia unika nabiału, więc zrobiłem i sorbet. Jest bardzo łatwy w wykonaniu i można go też zrobić bez maszynki do lodów.

I can’t help but look at Justin Gelatly’s book with a bit of disappointment. But then I think it’s not fair – sure, the bread section looks like if it was written without much attention, but the rest is pretty incredible. That is where I found this recipe(sources). I’m sure his next book will make it up in terms of bread.

It can’t really get any simpler: but everything into a pan, cook till the apples get soft, blend it, cool it down, churn the ice cream.

Planning

If you have an ice cream machine, it may require some action to be ready for churning. I have a double coated bowl with something inside and need to freeze it for at least 24 hours before using. I’m actually keeping it in the freezer all the time. If it’s very hot, I do need to make sure the sorbet mass is also well chilled, it won’t give a desired effect otherwise. For your device refer to its manual.

If you don’t have a machine like that, don’t worry. It will take more effort, but you’ll be able to make it too. Just put the mass into the freezer and every hour or so take it out and give it a proper whizz with a blender. When it begins to get thicker, you may need to increase the frequency.

With regards to time, the cooking will take you some 30 minutes, cooling down another 30 minutes, chilling before churning a couple hours (it really needs to be cold), and churning about an hour.

A post shared by Breadcentric (@breadcentric) on Jun 25, 2017 at 4:00am PDT

Ingredients

I used a Wall’s ice cream box to store them, so this is enough for about one litre of sorbet.

• 700 g apples, peeled and diced. I used 500 g and think more would be better. I used Granny Smith variety and it worked well.
• 500 ml cider. Make sure it’s tasty. Don’t worry about it being dry or sweet – you’ll add quite a bit of sugar so it doesn’t matter. I used Magners
• 340 g sugar
• Zest and juice of one lemon

Preparation

1. Place everything in a pan
2. Put it on medium heat and mix until sugar is dissolved
3. Turn heat to low and continue cooking to apples are soft. Shouldn’t take more than 20 minutes
4. Cool down and blend into a thick mass
5. Chill in the fridge. You can also put it in the freezer for 30 minutes before churning
6. Churn (or work them as described in the planning section)
7. When it gets thick, take out into a freezer friendly container and if it is not thick enough, put it into the freezer for a bit more
8. Before serving, take it out for 10-15 minutes to make it a bit softer, it will be easier to scoop them out

The sorbet is delicious and refreshing. I didn’t cool it down enough so I had to give it some extra time in the freezer, but it also did it’s job as a slushy. I’ts so simple to make you just have to try.