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A Recipe From Barbara

Apple and Blackberry Sorbet

2 pounds cooking apples, stemmed, cored, unpeeled, cut into 1/2 inch pieces
1 - 1 pound bag frozen, unsweetened blackberries,
1 1/2 cups water
3/4 cup sugar
1/4 cup light corn syrup

Combine apples, blackberries and water in a heavy large pot or Dutch oven. Bring to boil over a medium high heat. Cover and reduce heat to medium, simmer until the fruit is tender, stirring occasionally for about 20 minutes. Pour the cooked fruit into a blender or food processor and puree.

Return puree to the same pot. Add the sugar and corn syrup. Stir over a low heat until the sugar dissolves. Spoon puree into a 13 x 9 x 2 inch glass dish. Freeze for about an hour or until it is almost solid.

Break up frozen puree into chunks and place pieces into the food processor. Puree and return to the same glass dish. Cover and freeze until firm or an hour. Use an ice cream scoop to scrape ball shapes and place in pretty little ice cream dishes.

6 to 8 servings