Apple and Blackberry Sorbet 2 lb Cooking apples; unpeeled, stemmed; cut into 1/2-in. pieces (including cores and seeds
1 Bag (1-lb) frozen unsweetened blackberries; thawed
1 1/2 c Water
3/4 c Sugar
1/4 c Light corn syrup (makes for smooth texture)
Combine apples, berries, and water in heavy saucepan. Bring to boil
over medium-high heat. Cover, reduce heat to medium, and simmer
until fruit is tender, stirring occasionally, about 20 minutes.
Transfer to sieve set over large bowl. Press to force through as much
fruit and juice as possible. Discard solids in Sieve. Return puree to
same pot and stir in sugar and corn syrup. Cook, stirring, over low
heat, just until sugar is dissolved. Transfer back to bowl and chill
until cold. Process in ice cream freezer.
Apple and Blackberry Sorbet printer friendly version located here.
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