Green Apple Jasmine Sorbet
- 1 1/4 lbs granny smith apples, cored and chopped (leave peel on!)
- 1 cup + 3/4 cup water
- 3/4 cup sugar
- 1/4 tspn salt
- freshly squeezed juice of half a lemon
- 1/4 cup pearl jasmine tea leaves
- a pinch of powdered green food coloring (optional)
- Combine the apples, 1 cup of water, sugar, salt, and freshly squeezed lemon juice in a pot and bring to a boil. Cover loosely, lower heat and simmer for about 20 minutes, until the apple chunks are very tender.
- Meanwhile, bring the remaining 3/4 cup of water to a simmer and brew the tea leaves. Let steep covered.
- Once the apples are tender, remove the pot from heat and add the tea and tea leaves into the pot. Cover tightly and let cool at room temperature.
- Once cool, press the contents of the pot through a fine mesh strainer. Discard the apple peels and tea leaves that are left behind.
- If a smoother sorbet is desired, puree the strained apple sauce in a food processor with the powdered green food coloring, if using, until smooth. Cover with plastic wrap and chill thoroughly in the refrigerator.
- Once chilled, freeze the sorbet base in your ice cream maker of choice. Once churned, you may want to let the sorbet harden further overnight in the freezer.
Note: now’s the time to break out the good quality green tea–the better the green tea you start with, the better this sorbet will taste.
- 1 1/2 cups (210 gr) AP flour
- 1/4 cup + 2 Tbspn (75 gr) Dutch-processed cocoa powder
- 1 1/4 tspn baking powder
- 1/8 tspn salt
- 1 stick (4 oz./112 gr) butter, at room temperature
- 1/2 cup + 2 Tbspn (125 gr) sugar
- 1/4 tspn vanilla extract
- 2 egg yolks
- In a bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
- Cream the butter and sugar in a mixer with the paddle attachment for 3-5 minutes, until light and fluffy. Scrape down the bowl.
- Add the vanilla extract and egg yolks to the butter and sugar, one at a time and beating well after each addition.
- Mix in the prepared flour in two to three additions. Press together into a dough, wrap with parchment paper or plastic wrap and chill for one hour.
- Preheat the oven to 180 degrees C. Prepare baking sheets lined with silpats or parchment paper.
- Roll out the chilled dough on a lightly floured surface. Using a cookie cutter, cut out your desired shapes. Keep the dough cool as you work with it.
- Bake for 10-12 minutes, rotating once halfway through the baking.
- Once done, remove from oven and let cool briefly before removing the cookies from the baking sheet and placing them on a wire rack to continue cooling. Cookies will continue to harden as they cool.