Saffron apple sorbet with rum soaked raisins

This summer it was all about home made ice creams, frozen yogurts and sorbets for me. I tried making them with every fruit of the season that I could get my hands on, realizing I’d never again need to buy an ice cream from the supermarket. Home made ones are so much better and tastier, not to mention healthier. I do not own an ice-making machine but that does not put me off making delicious frozen treats one after another – even in the depth of Autumn!

I’m all about apples these days. Not only because they are in season now, but also because apple is my favorite fruit! It was about time I attempted to make an apple sorbet. Have you ever tried it? If you’re into sorbets I highly recommend it! Please, use heirloom apples, whenever you can – they make all the difference. I decided to “boost” the pale yellow color of my apples by adding a few strands of genuine saffron and the result was really pleasing to the eye as well as to the palate!

Rum soaked raisins pair so well with apple desserts, don’t you think? This sorbet was begging for them. I obliged. ;) I think I’m going to make more of it this weekend, since I have plenty of apples in the patio waiting to be put to good use. Hey, what about some apple pie?, I can hear my dear Juanpi say. Oh well, I guess I’ll be making some apple pie, too! :) Now that I come to think of it… apple pie with a scoop of apple sorbet? Hmmm, sounds like a deal!

Ingredients:
heirloom apples, peeled, cored and sliced
whole cloves and cardamom pods
lemon, the juice of
a few strands of saffron (it’s expensive, I know, but it’s SO worth it!!)
blond cane sugar OR agave syrup OR other sweetener of your choice, to taste
raisins, a generous amount of (assuming you like them)
dark rum of good quality

1. Pour some water into a skillet, add the sweetener, cloves and cardamom pods and bring to boil. Simmer for 10 minutes, then strain and add apple slices. Depending on your apple variety, cook the apples until softened (not mushy!). For my apples it was enough to bring them to simmer and remove the skillet from fire immediately afterwards. Mix in the saffron strands. Allow the apples to cool. Drain the liquid (do not discard it – drink it, it’s delicious!)
2. Pour a bit of rum over raisins and heat slowly on the stove. Do not bring to boil. Set aside to soak and to cool.
3. Transfer the cooled apples to a blender jar (together with saffron strands!), add lemon juice to taste and blend until smooth. Mix in the raisins (together with the rum) and pour the mixture into a freezer-proof container. Allow to freeze.
4. Enjoy the scoop of this delicious apple sorbet on its own or as an accompaniment to cakes, pies…

Page 12 of 503« First...1011121314...203040...Last »