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Pink Lady® and sparkling rosé sorbet

Cooking

Prep 8 - 12 hours (for freezing)

serves

Makes about 1.2L

By Chad January

Find Pink Lady® Apples

METHOD:

Not your average dessert. This grown-up treat is refreshing and light, perfect for summer.

  1. Toss apple cubes in lemon juice and place in a freezer-safe bowl or resealable bag.
  2. Freeze until rock hard, about 4 hours or overnight.
  3. Make a simple syrup by combining apple juice, sugar and mint in a saucepot. Stir until sugar dissolves.
  4. Set aside for 15 minutes to infuse and cool, then discard mint.
  5. Place syrup, rosé sparkling wine, raspberries and apples in a blender and blitz to create a smoothie-like frozen texture. (You can choose to strain the mixture at this point.)
  6. Pour mixture into a 2L plastic container.
  7. Cover with clingfilm and freeze for 8-12 hours, or until firm and frozen.
  8. Serve on cones or in bowls with fresh berries, apple slices and mint, if you like.

Recipe by:

Chad January


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INGREDIENTS

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