Syrup: dissolve the sugar in water and let cook for 1 minute. Store the syrup in the refrigerator. Centrifuge apples until  remains 6 dl juice. Sorbet: mix the juice with lemon and 1 1/2 dl syrup. Pour into the ice cream maker in sherbet  position. Gelatin: heat Sauternes and dissolve the soaked gelatine in it. Pour the wine into glasses and allow to set in the  fridge. To serve: Put a scoop of sorbet in the glasses and garnish with a slice of dried apple.

Granny-Smith sorbet with Sauternes gelatin

Syrup:

5 cups water

250 g sugar

4 tablespoons grape sugar

Sorbet:

8 apples

1 tbsp lemon juice

Gelatin: a bottle of Sauternes 3 1/2 gelatine leaves dried apple slices
A Recipe Guide For The Amateur Chef Belgian Cuisine

Granny-Smith sorbet

with Sauternes gelatin

Syrup: dissolve the sugar in water and let cook for 1 minute. Store the syrup in the refrigerator. Centrifuge apples until  remains 6 dl juice. Sorbet: mix the juice with lemon and 1 1/2 dl syrup. Pour into the ice cream maker in sherbet  position. Gelatin: heat Sauternes and dissolve the soaked gelatine in it. Pour the wine into glasses and allow to set in the  fridge. To serve: Put a scoop of sorbet in the glasses and garnish with a slice of dried apple.

Syrup:

5 cups water

250 g sugar

4 tablespoons grape sugar

Sorbet:

8 apples

1 tbsp lemon juice

Gelatin: a bottle of Sauternes 3 1/2 gelatine leaves dried apple slices
a recipe guide for the amateur chef Belgian Cuisine