green apple sorbet with roasted pecans

Frozen desserts such as a sorbet are easy to make and a delight to eat!  Traditionally used as a palate cleanser, sorbet is made up of fruit and sugar; perfect for those who are lactose intolerant or vegan.  Sorbet (pronounced sor-bay) is rumored to have started back in the first century A.D. when Roman Emperor, Nero, positioned runners along the Appian Way. They passed buckets of snow from the mountains to his banquet hall where it was then mixed with honey and wine.

The fun thing with sorbet is that you don’t need any fancy equipment to make it.  If you don’t have a blender, food processor or ice cream maker, you can use a hand mixer.  The final result will have some texture but I think that makes it all the more rustic and authentic.  Oh, and don’t worry if it’s not green looking.  If you must, add food colouring for a punch of colour.  For more recipes, click here.

serves 4 people
4 to 6 granny smith apples, washed well
fresh lime juice (2 to 3 limes)
lime zest
1 cup apple juice (may need to add more if too thick)
white sugar (start with 2 tablespoons)
1 teaspoon cinnamon
6 fresh mint leaves

Pecan topping:
1 to 2 cups pecans
maple syrup (or honey)

To make the pecan topping, preheat oven to 350f (180c).  Toss pecans with a good splash of maple syrup.  Spread out on a greaseproof-lined baking tray and lightly sprinkle sea salt over pecans.  Bake in oven 20 minutes or until golden.  Remove from heat and allow to cool.  Once cool, roughly chop.

Cut and core apples (keep skins on).  In a medium saucepan combine apples, lime juice, sugar and apple juice.  Bring to a gentle boil, reduce heat and cook until apples are soft (add more sugar or apple juice if needed).  Remove from heat allow to cool.  Pour apple sauce into food processor or blender, add cinnamon and mint leaves.  Process until smooth.  Stir in lime zest and do a taste test and adjust accordingly.  Place in a container with a lid and freeze.

Bring sorbet out of freezer about 20 minutes before you’re ready to serve.  Scoop out and top with roasted pecans.

The Culinary Chase’s Note:  If using an ice cream maker, make sure applesauce is cold.  Enjoy!