Sorbet is a delightful frozen dessert that's perfect for cooling down on a hot day! It's like ice cream's refreshing and lighter cousin. Unlike ice cream, which is made with dairy, sorbet is dairy-free, making it a great option for those who are lactose intolerant or prefer a non-dairy treat.In the hot weather it's also the perfect desert to round off a special meal.
Here's what you'll need to make it :
2 cups of Gold Coin apple juice
- 1/2 cup of granulated sugar (adjust according to your sweetness preference)
- 1/4 cup of water
- 1 tablespoon of lemon juice (to add a zesty kick)
- Optional: a pinch of cinnamon or nutmeg for that cozy apple pie vibe
Now, here's what you do:
1. Grab a small saucepan and toss in your granulated sugar and water. If you want to take it up a notch, you can add other flavorings cinnamon, nutmeg, mint coriander ? How about some jaljeera mix for a traditional deli flavor ? Give it a good stir, and let it hang out over medium heat until the sugar completely dissolves. Once it's all dissolved, remove it from the heat and let it cool down a bit. We don't want any hot mixtures messing with our sorbet dreams!
2. In a mixing bowl, pour in your Gold Coin apple juice, lemon juice, and the cooled sugar syrup you just made. Mix it all together until it's well combined and those flavors are getting to know each other.
3. Now, here's the fun part. Pour your mixture into a shallow dish or a metal cake pan. Pop it into the freezer and let the magic happen. Every 30 minutes, grab a fork and give it a good stir. We want to break up any ice crystals that are trying to ruin our smooth sorbet game. Repeat this process every half hour or so for about 2-3 hours. You'll see it slowly transforming into a velvety sorbet.
4. After a few hours of freezing and stirring, your apple sorbet should be looking pretty amazing. Give it a taste test. Is it sweet enough? Is it bursting with that apple goodness? Adjust the sweetness or add a splash more lemon juice if needed. Make it your own!
5. Now, you're probably wondering, when do I get to eat this glorious creation? Well, you've got two options. If you're patient (which, let's be real, can be tough when it comes to sorbet), cover the dish and let it hang out in the freezer for a couple more hours until it firms up nicely. But if you're like me and can't wait, grab a scoop and dive right in. It'll have a softer, slushy consistency, but that's part of the fun!