Apple Mint Sorbet

Every year, never fail, when summer has finally arrived with all its wonderful hot, steamy, long-day, sunny brightness, I start to want ice cream! 🙂 But, this year my palate seems to have sophisticated a little and so this year I am wanting sorbet and sherbets!  Here is a recipe I found that makes a great tasting and refreshing sorbet that whips up really easily. Because after all, home made is best!

Apple Mint Sorbet

2 lbs Granny Smith apples
2 Tbsp. lemon juice
1 1/4 cup sugar
1 1/4 cups water
1 oz fresh mint

Brings water and sugar to a boil, stirring frequently until
sugar is dissolved. Add mint, and remove from heat immediately.

Set aside. Peel and chop apples. Cook over medium heat until softened,
with 1/4 cup extra water. Cool slightly. Transfer to a food processor. Puree
with lemon juice and mint syrup until smooth. Chill thoroughly.

Either freeze in an ice cream freezer, or place in a shallow cake pan
and freeze until solid. Transfer to food processor and puree again until
smooth.  Place in an airtight container. Freeze.
(Sorbet is best eaten within a few days of making!)

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