This week it has been mainly dessert apples, many of which we'll simply eat straight from the fruit bowl. But I also found this lovely recipe for apple and rosewater sorbet in Sybil Kapoor's Modern British Food, a book which I've had for about 12 years now and which is packed with enticing dishes. I still keep dipping into it for inspiration every now and again.
The original recipe calls for 2 tbsp of rosewater, which makes the sorbet very floral. I found 2 teaspoons gave it a much more subtle scent. I also don't have an ice-cream maker, and it doesn't seem necessary here; I have described how I beat the sorbet mixture manually on a regular basis to get the right texture when frozen.
Apple and rosewater sorbet
Juice of a lemon and the zest from about half of it
Half a pint of water
1lb apples, peeled and cored
2 teasp rosewater (or to taste)
Put the lemon juice, zest and water in a pan. Chop the apple into smallish cubes and add to the pan. Bring to the boil and simmer until the apples are soft and have gone a bit mushy. Remove from pan, cool slightly and whizz in the blender until smooth.
Stir in the sugar – 4oz to start with, then more if you think it needs it. Leave to cool completely.
When cold add the rosewater until it can just be tasted in the apple puree.
Pour the mixture into a Tupperware tub with a lid and put in the freezer. Every half an hour, take the tub out and stir the puree well, bringing in all the frozen bits from the sides and mixing well with the rest of it. Should be frozen enough in 2-3 hours.