Rosehip and apple sorbet
This is a wonderful and unusual way to use rosehip syrup, giving you a delicate and refreshing sorbet with a subtle, fruity, floral hip flavour. If you're able to forage a good haul of crab apples, they work a treat here.
Prep 20mins Servs 8
Cut the apples into chunks. Put into a heavy- based saucepan and add 250ml water.
Bring to a simmer and cook, stirring often, for about 15 minutes until the apples are reduced to a pulp. You are aiming to create a thick purée. Whisk to break up any large lumps.
Weigh the purée: you should have about 800g – 1kg. For every 400g purée, stir in 200ml rosehip syrup, then taste.
The purée needs to be quite sweet, as it will taste less so when frozen, so add a little more syrup if needed. (If you run out of rosehip syrup, add a little sugar syrup or icing sugar.) Leave to cool.
Churn in an ice-cream maker (you'll need one with a 1.5 litre capacity) until semi-set, then transfer to a freezer container and freeze until firm.
Alternatively, freeze in a plastic container for about an hour until solidifying around the sides. Mash the frozen sides into the liquid centre with a fork, then return to the freezer for another hour.
Repeat this at hourly intervals until soft-set and then let the sorbet set solid. Tansfer the sorbet to the fridge about 30 minutes before serving to soften slightly.
Serve scooped into bowls, with apple slices and caraway shortbread if you like.
Sugar syrup: dissolve 125g sugar in 150ml water, then boil for 5 minutes.
- About 1kg cooking apples, such as Bramleys, peeled and cored
- 200-400ml rosehip syrup (see separate recipe)
- A little sugar syrup (see below) or icing sugar (if needed)
- 1-2 crisp eating apples, to serve (optional)
- Caraway shortbread (optional)
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