Apple and honey sorbet with pomegranate sauce Recipe - Los Angeles Times

Name: Apple and honey sorbet with pomegranate sauce Recipe - Los Angeles Times
Ingredients: 1/2 cup sugar; 2 cups plus 2 tablespoons bottled water, divided; 1/2 cup high-quality honey (such as wildflower); 5 cups peeled, cored and diced apples; use at least two varieties (about 4 apples); 1 teaspoon ground cinnamon; 1 cup fresh pomegranate juice; 2 green cardamom pods, crushed; 1/4 cup honey; 1 tablespoon Benedictine liqueur; 1 cup pomegranate seeds; 1 cup dried dates, seeds removed and diced

www.latimes.com

You can't cook just anything for Rosh Hashana. There are rules to follow, traditions to uphold. And I wasn't familiar with any of them: I grew up in Tornado Alley, in a Quaker boarding school in...

View Original

Share this recipe:

Ingredients

1/2 cup sugar
2 cups plus 2 tablespoons bottled water, divided
1/2 cup high-quality honey (such as wildflower)
5 cups peeled, cored and diced apples; use at least two varieties (about 4 apples)
1 teaspoon ground cinnamon
1 cup fresh pomegranate juice
2 green cardamom pods, crushed
1/4 cup honey
1 tablespoon Benedictine liqueur
1 cup pomegranate seeds
1 cup dried dates, seeds removed and diced