Cranberry Ginger Sorbet
The pectin in the homemade applesauce base makes this sorbet extremely creamy and thick. Although it has no dairy in it, it seems much more like ice cream or sherbet than sorbet.
2-1/2 pounds apples (about 7 medium)
1/2 cup cranberries, fresh or frozen (no need to thaw)
1 piece fresh ginger (1 inch thick x 1-1/2 inches diameter)
Grated zest of 1 lemon
1/2 cup sugar
2 tablespoons Calvados or applejack (optional)
1 Core the apples and cut into wedges, but do not peel them.
2 In a medium saucepan, combine the apples, cranberries, ginger, and lemon zest. Cover and cook over medium-low, stirring occasionally, until the apples have given up some of their juices and are at a steam-boil, 7 to 10 minutes.
3 Reduce the heat to a simmer and cook until the apples have collapsed, about 10 minutes.
4 Discard the ginger slice. Transfer the apples to a food processor. Add the sugar and process to a puree. Stir in the Calvados.
5 Transfer the mixture to the canister of an ice cream maker and freeze according to the manufacturer’s directions. Store in the freezer until ready to serve.
Makes 6 servings.
Per serving: 186 calories, 0.7g total fat (0.1g saturated), 0mg cholesterol, 5.2g dietary fiber, 45g carbohydrate, 0g protein, 0mg sodium.