Ginger Honeycrisp Sorbet

Katie at Don't Eat Off the Sidewalk is hosting a Vegan MoFo Iron Chef Challenge!  The "secret ingredients" are apples and ginger.  

I should be modest and say that this sorbet is nice or good, but really- It's totally freakin' amazing!  Some credit should go to the Hoch Orchard apple cider and the super fresh Honeycrisp apples from the same orchard (in La Crescent, MN).  The ginger gives a nice bite to the cut the sweetness and the whiskey keeps the texture just right.  I like some actual fruit in my sorbet, but if you want it really smooth, you can leave out the apples and simmer the cider with ginger, chill, and then make the sorbet.

Ginger Honeycrisp Sorbet

Makes 3 cups of sorbet

2 honeycrisp apples, peeled, cored, and diced

4 Tbsp. lemon juice

1 inch piece of ginger, peeled and minced

2.5 cups apple cider

1 cup evaporated cane juice

1 Tbsp. whiskey

In a small saucepan, combine apples, lemon juice, and ginger.  Simmer on low heat until apples are tender enough to be smashed with a spoon (6-8 minutes).  Then put apple-ginger mixture in a food processor or blender with 1 cup of the apple cider.  Puree until smooth.  Then add the remaining cider, 1/2 cup of the evaporated cane juice, and whiskey.  Process for about 20 seconds.  Taste the sorbet and see if it needs more sugar.  Add sugar as needed and process until dissolved.  Then add to your ice cream maker according to the manufacturer's directions.  

This would go perfect with Michelle's Apple Ginger Donuts!