Green Apple And Mint Sorbet
|Granny smith apples||3 , cored and chopped|
|Sugar||1 Cup (16 tbs)|
|Apple jelly||1⁄4 Cup (4 tbs)|
|Fresh mint leaves||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
Puree all the ingredients in a food processor or blender.
Pour the mixture through a strainer into a medium bowl and press down with a rubber spatula to extract as much of the liquid as possible; you should have about 3 cups.
Discard the solids.
Pour the liquid into an ice-cream maker and freeze according to the machine's directions.
If you don't have an ice-cream maker, line an 8-inch-square baking pan with plastic wrap and coat the wrap lightly with non-stick spray.
Pour the apple mixture into the pan and freeze, stirring occasionally, until fairly solid, 2-3 hours; transfer to a food processor and pulse until slushy.
Transfer the sorbet to a plastic storage container and freeze at least 1 hour before serving.