Apple-Ginger Sorbet

1. 1

   Cut the unpeeled apples, cores and all, into 1-inch (3-cm) chunks.

2. 2

   Put the apples and wine in a large, nonreactive saucepan.

3. 3

   Crush the piece of ginger with the side of a cleaver and add it to the apples.

4. 4

   Cover and bring to a boil.

5. 5

   Reduce the heat and simmer the apple chunks for 15 minutes, stirring once or twice during cooking, until tender.

6. 6

   Remove the knob of ginger and pass the apples and their liquid through a food mill fitted with a fine disk, or use a coarse-mesh strainer and press firmly on the apples to extract their pulp and all the liquid into a container.

7. 7

   Discard the peels and seeds.

8. 8

   Stir the sugar into the warm apple mixture until dissolved.

9. 9

   Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.