I love to the capture the essence of fruit in fruit based-desserts, but I don’t care to bake in summer – well, not too much. I also detest wasting food. So here we are, late June, and the apples need to be thinned, or they’ll thin themselves (and what a waste that will be!) or the fall harvest won’t be quite as good. In late June, those thinnings are of honorable size, perfectly good for apple sauce actually – but just not fully ripe. So what’s a girl to do (beside apple sauce?): Minty Green Apple Sorbet, a simple-to-make concoction, delicate and refreshing – definitively a summer dessert!

I normally make that sorbet in the fall with green apples (green as in color, not maturity) such as Granny Smith. They give the sorbet a faint green color that’s just lovely and the tartness that comes through is just wonderful. But this is June (well July, but I made the sorbet in June) and there is no local Granny Smith apples to get until the Fall. So big thinnings it will be. To be sure it worked, I made the sorbet three times. Since the household comments were positive, here is the recipe. (If you try it, let me know how you like it) (more…)