Rosehip and Apple Sorbet
This sorbet uniquely highlights rosehip syrup, offering a delicate blend of fruity and floral flavours. Foraged crab apples add a delightful twist!
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Cooking tools:
- Ice cream maker
- Kitchen scale
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Fork
- Measuring cup
- Freezer container
- Plastic container
- Freezer
- Refrigerator
- Serving bowl
Ingredients
- About 1kg cooking apples, such as Bramleys, peeled and cored
- 200-400ml rosehip syrup (see separate recipe)
- A little sugar syrup (see below) or icing sugar (if needed)
- 1-2 crisp eating apples, to serve (optional)
- Caraway shortbread (optional)
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