But green apple sorbet is actually the second reason why I bought an ice cream maker - and just like the salted caramel ice cream, it started with a restaurant.
This one's called Catal, and it takes place in Downtown Disney. They have this really great dessert - not chocolate based, and perfect for summer. I believe they've changed their menu right now, but it was a jasmine panna cotta with effervescence, green apple sorbet and a green apple syrup. Afterward, I kept bugging Boyfriend to take me back - well, that never happened.
So onwards - green apple sorbet. Normally, I'm not a fan of apples in general (probably because I haven't had one from Virginia - I've heard they're amazing.) I stuck a bunch of mint leaves with the apples while they were freezing because I felt like it. Came out a little too minty - I guess I put in too many leaves. (Boyfriend is saying "I told you so.")
Green apple sorbet
infused with mint1 pound green apples (about 3)
11 ounces sugar
1 1/4 cup water
juice of one and a half limes
1. Slice the apples thinly, squeeze lime juice over the slices to prevent oxidation. Place a few mint leaves among the slices. Freeze overnight.
2. Dissolve sugar in water, cook until it becomes a light syrup
3. Pour the syrup over the apple slices, remove mint leaves
4. Puree the apples and syrup as thin as possible
5. Freeze in ice cream maker