Apple sorbet with lemongrass and ginger
Apple sorbet with lemongrass and ginger - a refreshing change for the winter season. After all the sweet treats of the holidays, something light is really good. But it's also a nice refreshment in summer and no less delicious.
The sorbet combines the fruity sweetness of apples with the subtle spiciness of ginger and a hint of lemongrass - simple, but special.
With little effort, you can conjure up a sorbet that tastes fresh and is not too heavy. Perfect as a small dessert or between meals when you fancy something fruity.
Try it out - it's quick, tastes good and adds variety to your ice cream sundae.
Content
Ingredients and instructions for apple sorbet
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Apple sorbet with lemongrass and ginger
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 740 g Apple juice
- 8 g Lemon juice
Dry ingredients
- 93 g Dry glucose *
- 93 g Sugar *
- 58 g Dextrose *
- 8 g Inulin *
- 0,5 g Locust bean gum *
- 0,5 g Guar gum *
Solid ingredients
- 1 Piece Ginger *
- 1 Bar Lemon grass *
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients (using a fine scale if necessary) and mix well. If there are lumps, pass the ingredients through a sieve first.93 g dry glucose, 93 g sugar, 58 g dextrose, 0.5 g locust bean gum, 0.5 g guar gum, 8 g inulin
- Peel the ginger and cut it into slices. You can regulate the spiciness by adjusting the amount of ginger (see Tips). Press the lemongrass with a rolling pin, for example, to release the essential oils.1 piece of ginger, 1 stalk of lemongrass
- Pour half of the apple juice into a pan and heat it together with the lemongrass and ginger. The liquid should not boil. Turn off the heat.740 g apple juice
- Stir the dry ingredients into the liquid and leave everything to cool.
- Add the remaining apple juice and lemon juice. Mix everything thoroughly with a whisk.8 g lemon juice
- Leave the ice cream mixture to infuse in the fridge for approx. 1 hour. For a more intense flavor, the lemongrass and ginger can also be left to infuse overnight.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Remove the ginger and lemongrass.
- Beat the ice cream mixture well again with a mixer and then start the freezing process.
Notes
Tips for apple sorbet
To make your apple sorbet really good, it's all about choosing the right type of apple and a few little tricks. Here are some tips to help you get the best out of your sorbet:
1. choose the right apple variety
Not every apple is equally suitable for sorbet. Here are some varieties that go particularly well. You can now also buy apple juice made from certain apple varieties. Otherwise, you can also press them yourself. Make sure that you buy as regionally as possible, be it the apples or the apple juice:
- Braeburn - Sweet and sour with an intense aroma, provides a good balance (e.g. 2 x 5 liters)* .
- Elstar - Fruity and aromatic, with a natural sweetness (e.g. van Nahmen I Elstar apple juice (BIO)* .
- Boskoop - Tart with a slightly bitter note, ideal for a more intense flavor (e.g. BLEICHHOF® apple juice Boskoop from € 24.49 (€ 5.67 / l))* .
2. dose ginger
Ginger can quickly dominate, so approach it carefully:
- A few thin slices are enough for a light spiciness.
- If you like it more intense, you can use about a thumb-sized piece of ginger per 1 liter.
3. find the right sweetness
The sweetness can vary depending on the type of apple. If the apples are very tart, this can be balanced out with a little more sugar and less lemon juice. If the apples or apple juice are very sweet, use a little more lemon juice. Remember that the liquid ice cream mixture should taste a little too sweet when it is not yet frozen in order to have the right sweetness after the freezing process.
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