Try this sorbet for a yummy autumn dessert.
1kg Pink Lady apples
4 tbsp castor sugar
2 cups water
3 tbsp liquid glucose
1 lemon, juiced
Mint leaves to garnish
To make apple puree, wash apples then chop into rough chunks, pips, skin and all. Place in a saucepan and add castor sugar. Add water and cook until apples are soft and starting to fall apart. Let mixture cool for a few minutes before passing it through a fine sieve into a bowl, then add glucose and mix well. Place bowl in the fridge to chill. Once chilled add lemon juice. If you have an ice-cream maker, place the mixture into it and churn according to instructions until frozen. If you don't have an ice-cream maker, place the mixture in a shallow tray and put in the freezer. Remove it every hour or so to give it a good stir to break up the ice crystals. Once frozen, pile spoonfuls of sorbet into a glass and top with a sprig of mint.
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