We’re starting to see a few early apples in local farm markets, and can’t think of a better way to put them to use than this spiked sorbet from An Apple Harvest.
Apple Sorbet with Ginger
Makes about 2 quarts
This big batch of refreshing pink sorbet (its lovely color is the result of cooking the apples unpeeled) was gobbled right up by a legion of none-too-shy friends at one of our periodic apple-recipe tastings. Of course, you can easily cut the recipe in half, which leaves the hardworking cook the rest of the wine to sip when the crowd finally goes home. In either case, don’t be cheap when it comes to buying the Gewürztraminer, or your fancy sorbet will taste like sherbet dished up at a freeway truck stop.
4 pounds assorted red-skinned apples such as Stayman Winesap, Jonathan, Braeburn, and Northern Spy
1 1/2-inch piece fresh ginger
1 bottle (750 ml) good-quality Gewürztraminer
1 cup sugar
Cut the apples into sixths lengthwise, but do not peel or core. Place in a heavy saucepan. Lightly crush the ginger under the flat side of a knife to release its flavor, and add to the pan along with about 2 cups of the wine. Place over medium-high heat, bring to a steady simmer, and cook for about 15 minutes, or until the apples are soft. Add the sugar and stir until it dissolves, about 2 minutes. Remove from the heat and scoop out and discard the ginger.
Pass the cooked apples and their liquid through a food mill fitted with a fine disk, placed over a bowl. Stir in the remaining wine, cover, and refrigerate until chilled, about 2 hours.
Transfer the chilled mixture to an ice cream maker and freeze according to the manufacturer’s directions. Spoon into a container, cover, and place in the freezer until firm, about 2 hours.
Spoon into clear glass bowls and serve.
