Last week, I bought a gallon jug of unfiltered gravenstein apple juice. Unfortunately, this particular gallon must have been squeezed from the sweetest gravensteins the world has ever known, because the juice is so sugary that it makes my teeth hurt. ECG, a huge fan of everything apple, wouldn’t even touch it. A gallon of juice one doesn’t want to drink is a lot of juice with which one can experiment.
What I did try so far was a simple little sorbet. It hit ninety degrees here in LA County today, and the last thing I could even think about was using an indoor heat source. I knew dessert would have to be cold, something that could follow spicy barbecue, and still hold it’s own. This little number, sleek and sexy in frosty beige, hit the spot. It’s sweet, but not overly so, and the dark rum hints of rich caramel, packing quite a bit of satisfaction into a only few ingredients.
Apple Rum Sorbet
You will need:
3 cups unfiltered apple juice
½ cup (or more, if your juice isn’t as sweet as mine) of sugar
The juice of one lemon, strained
2 tablespoons of dark rum
To make the sorbet:
Stir the ingredients together until you are certain the sugar has dissolved. Taste the mixture to make sure that it is sweet enough; it should be just a little on the overly sweet side as the freezing dampens the mouth’s ability to register sweet. Chill until the mixture is very cold, at least a couple of hours, then freeze according to the directions of your ice cream maker.
Do you have more ideas that will use up too-sweet-apple juice? I’ll gladly take your suggestions, if you have some to send my way.