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) Continue reading When you Have Green Apples, Make Sorbet