Delightful, refreshing and better yet, you don’t have to have an ice-cream maker. For extra elegance, pour a tablespoon or two of good brandy or sparkling wine in the bottom of the dessert glass and put a scoop of the sherbet on top. Garnish with a sprig of mint! For best consistency we recommend golden delicious or gala apples.
2 apples, peeled, cored and chopped
2 cups cranberry juice
1/8 teaspoon cinnamon
Let’s Make Sherbet!
Place electric mixer beaters and a large bowl in the freezer to chill completely.
In medium-size saucepan, combine apples and juice. Heat to boiling.
Reduce heat to simmer, cover and cook 15 minutes or until apples are very soft.
Uncover and cool to room temperature.
With a blender puree apple and juice until smooth.
Pour mixture into a shallow 9-inch pan. Cover with plastic and freeze until partially frozen.
Remove beaters and bowl from freezer.Scrape partially frozen mixture into the chilled bowl and beat on low speed until pieces are broken up, then beat for 30-seconds on high speed until smooth and fluffy.
Scrape sherbet back into pan to freeze several hours or overnight before serving.
To serve the sherbet use an ice-cream scoop or two large tablespoons to scoop and shape the sherbet into elegant quenelles.