This sorbet is special for several reasons- 1) the micro bits of blended fruit add texture, 2) the rosemary adds a really nice subtle flavor, and 3) your have plenty of flavor without the added calories of ice cream. What a great way to get in your fruit!!
One Year Ago: Hashbrown Casserole
Cherry Apple Sherbet (A variation of a recipe from Of Gates and Madeleines)
- 10 oz cherries, washed and pitted
- 1 apple, peeled and shredded
- 1/3 c. sugar
- 2 tbsp water
- Juice from 1/3rd of a lemon
- Small piece of lemon peel
- 1 small sprig of rosemary
- 1/4 c. milk
Combine all ingredients except milk in a medium saucepan and simmer over medium low heat for twenty to thirty minutes. Stir occasionally, don’t allow mixture to stick to the pan. Remove rosemary.
In a blender, puree mixture. Pulse in a food processor. The end product will have some texture. Add milk and blend. Spoon into a container and freeze for 24 hours.