Are you looking for something delicious and festive, but not too heavy, to serve after Shabbat dinner this week in honor of New Year's Eve? Look no further because this icy, apple treat is for you. It is crisp and light, and can be made parve if you are kosher and having a meat dinner.
I am a big fan of Matinelli's sparkling cider. I don't drink it that much but I saw it in the grocery store on sale, 2 for $5 and it seemed like a good time to make David Lebovitz's Green Apple and Sparkling Cider Sorbet, which I have had my eye on since I got the book.
This sorbet was a snap to put together, as most sorbets are. You boil the cider, sugar and some water together, then dump in some apples and let it all sit until the apples are soft. The only hard part was pushing the apple mixture through a strainer, so that you got all the flavor and none of the lumps. Then you are good to churn.
The sparkling cider adds nice flavor to the sorbet, but that bubbly feeling is lost. Since the bubbles are half the fun, Sarah and I decided to put the sorbet in a glass with a splash of cider over it. That way, you get the bubbles and the flavor and a festive, New Year's Look.
Happy New Year and Shabbat Shalom! May 2011 bring you and your family many blessings.
Here is the recipe, from The Perfect Scoop:
Sparking Cinder and Green Apple Sorbet
4 Granny Smith or green pippin apples (2 pounds), preferably unsprayed
2 cups sparkling dry apple cider, with or without alcohol
1/3 cup sugar
1/2 cup water
1/2 teaspoon freshly squeezed lemon juice, or to taste
Quarter the apples and remove the cores and seeds. Cut the unpeeled apples into 1-inch chunks.
Combine the cider, sugar and water, and bring to a boil in a medium, nonreactive saucepan. Add the apples, reduce the heat to low and cover. Simmer the apple chunks for 5 minutes, then turn off the heat and let the apples steep until the mixture is room temperature.
Pass the apples and their liquid through a food mill fitted with a fine disk, or use a coarse-mesh strainer and press firmly on the apples to extract their pulp and all the liquid into a container. Discard the apple peels — they've given up their flavor at this point. Add the lemon juice. Taste and add more if you wish, since sparkling apple ciders can vary in sweetness.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacture's instructions.
Makes about 3 cups.