Apple sorbet with cinnamon
Christmas sorbet
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 730 g Apple juice
- 8 g Lemon juice
Dry ingredients
- 115 g Sugar *
- 77 g Dry glucose *
- 57 g Dextrose *
- 8 g Inulin *
- 0,5 g Locust bean gum *
- 0,5 g Guar gum *
- 2 cinnamon sticks *
Optional
- 1 shot Calvados *
- Cinnamon powder *
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients (using a fine scale if necessary) and mix well. If an ingredient is lumpy, pass it through a sieve.115 g sugar, 57 g dextrose, 77 g dry glucose, 8 g inulin, 0.5 g locust bean gum, 0.5 g guar gum
- Add half of the apple juice together with the cinnamon sticks (alternative spices: see. Tips) in a pot and heat everything gently. The liquid should not boil, just warm up a little.730 g apple juice, 2 cinnamon sticks
- Stir the dry ingredients into the liquid. If everything does not dissolve, heat a little longer. Remove the pot from the heat.
- Add the remaining apple juice and lemon juice. Mix everything thoroughly with a whisk.8 g lemon juice
- Leave the ice cream mixture to cool and infuse in the fridge for approx. 1 hour.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Remove the cinnamon sticks.
- Mix the ice cream mixture well once more and then start the freezing process.
- Optional: Shortly before the end of the freezing time, a dash of Calvados or sparkling wine can be added.1 shot of Calvados
Notes
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
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