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Spike's Apple Sorbet

Spike is the nickname of our friend Galton Blackiston, who is the owner and chef of the Michelin-starred country-house hotel Morston Hall in Norfolk. He's a fanatical Norwich City supporter, so we always end our meals there with lots of football tales until the early hours. He has generously allowed me to adapt his brilliant apple sorbet recipe.

 
 
 Spike's Apple Sorbet

  Serves 6

Ingredients
 8 Granny Smith apples, washed and cored (no need to peel)
 juice 4 limes
 4oz (110g) membrillo (quince paste) or apricot jam
 4oz (110g) golden caster sugar
  fl oz (120ml) Calvados
Oven temperatures and Conversions
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Equipment
You will also need an ice-cream maker, pre-frozen according to the manufacturer's instructions (if you don't have an ice-cream maker, see the note opposite at the end of the recipe), and a lidded plastic box with a base measurement of 8 x 5 x 2 inches (20 x 1

This recipe is taken from How to Cook Book Three.

Method

First of all, chop the apples into ½ inch (1 cm) cubes and place them in a food processor, along with the lime juice, membrillo (or jam), sugar and Calvados, and process everything to a fine purée.

Now set a large, fine nylon sieve over an equally large bowl and pour the puréed mixture through it, pushing it with the back of a spoon to get as much apple pulp through as possible. All that should be left in the sieve are the tiny flecks of apple peel, which can be discarded. Now you need to be fairly swift or the apple will discolour.

Pour the mixture into the ice-cream maker and freeze-churn. This may take a little longer than usual, due to the generous quantity of alcohol. Either serve straightaway or spoon it into the plastic box and freeze for later. From the freezer, it will need 20 minutes in the fridge to soften before serving.

NOTE

If you don't have an ice-cream maker, you can still make ice cream. After you have made up your mixture, transfer it to a lidded plastic box and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer for another two hours, then repeat the whisking process. Refreeze the ice cream (if making a sorbet that contains a generous quantity of alcohol, as Spike's Apple Sorbet does, freeze overnight) until 30-45 minutes before you want to serve it, at which time you should transfer it to the fridge to soften.

 

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