Dream Apple and Cinnamon Sorbet
photo by Artandkitchen
- Ready In:
- 750 g apples (peeled, cubed, frozen, 1 1/2 pound)
- 250 g powdered sugar (1/2 pound)
- 1 tablespoon cinnamon
- 100 -150 ml milk (about 1/3-1/2 cup)
- Prepare your food processor.
- Add cinnamon, powdered sugar and apples cubes and pulse until the cubes are broken. It will look like crumbles.
- Add slowly the milk in small portions until it is smooth but still solid.
- Check the taste. If you want you can add more sugar.
- Have fun and enjoy it immediately!
- Note you can change the recipe adding honey instead of sugar or adding lemon juice. I like it with little marsala-wine too or why not with rum.
Questions & Replies
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I made a half amount for us using some Splenda in place of the sugar. This is SO easy! I prepared the apples and popped them into the freezer yesterday afternoon and just whizzed it up in the food pro when we were ready for dessert and a movie break last evening. I used beautiful Fuji apples to make this marvelous treat. Thanks so much for sharing this little wonder awalde.
Lovely. A slight spongy texture. I used fuji apples, creamed honey and some regular white sugar to be corn free, plus 2% milk. awalde gave me the idea to add a small addition of freshly ground cardamom but I wanted to make it as cinnamon on it's own to try the first time. She also graciously the apple carving link, http://garnishfood.blogspot.com/2009/08/how-to-make-apple-vase.html which I didn't incorporate this time as I didn't have the proper knife to do so. I may make this again and try with all honey and freshly squeezed lemon juice. Also would like to try with cardamom my favorite spice for sweets. Made for Please Review My Recipe: from 10 July 2011 ~
RECIPE SUBMITTED BY
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well