Celery, green apple and mint sorbet
Sorbets
When I lived in Italy I attended a ice-cream worshop with a renowned ice cream master – Palmiro Bruschi. One of his specialities is the Celery and Olive Oil gelato. To my taste it was a bit confusing but I used the principles I learned in the workshop to make sorbets and gelatos. With a foundation in the techniques and proportions, it is easy to come up with different flavours. <br />As this challenge came I remembered the Celery gelato and decided to change it into a sorbet and add green apple and mint, to get a light green spring sorbet. <br />Sorbet is a frozen dessert made from sweetened water flavoured with fruit, juice or purée. The difference between ice-cream and sorbet is that ice-cream is based on dairy products (milk, cream) with lots of air whipped in and sorbet has no dairy or air so it’s normally much more intense in flavour. <br />Celery Sorbet is amazing served with meat cuts that have more fat like lamb as it cleanses your palate. I decided to add some green apple for its freshness and colour. Use the base of the sorbet to make other sorbets of your choice. The fruit juice should be 30% to 40% of the total amount of your ingredients. <br />I use a small Cuisinart Sorbet maker but if you don’t own an ice cream maker, see David Lebovitz instructions for hand making it - http://www.davidlebovitz.com/2007/07/making-ice-crea-1/ <br />
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