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Vanilla Cardamom Berry Sorbet

Prep Time4 hrs
Cook Time20 mins
Total Time4 hrs 20 mins
Author: Angela Marinelli, M.S., M.Ed.

Ingredients

For the Applesauce base

  • 4 cups chopped apples
  • 2 cups blueberries
  • 3-4 whole green cardamom pods
  • 1 tsp lemon juice
  • 2 tsp vanilla extract OR 2/3 of one fresh vanilla bean
  • 2 tsp water
  • pinch sea salt

For the Sorbet

  • 1/4 cup maple syrup raw honey, light agave nectar, or coconut nectar
  • 1/4 cup water
  • 3-3 1/2 cups Vanilla Cardamom Berry Applesauce

Instructions

Prep

  • Make a simple syrup by combining your 1/2 cup liquid sweetener with 1/2 cup water in a small sauce pan over medium high heat. Heat until the two combine, making a clear liquid (2-3 minutes, or just until liquid starts to bubble). Set aside.
  • Wash and chop apples into uniform pieces (large dice), leaving skins on. You can put your lemon juice on your apples as you chop them so they don't brown.
  • Wash blueberries.
  • Remove outer shell from cardamom pods, remove seeds, and whiz them in a spice or coffee grinder until finely ground and fragrant. You will smell the cardamom!
  • Slice the vanilla bean (if using) and remove the seeds from the bean.

Cook

  • In a sauce pan over medium heat, add the apples, blueberries, lemon juice, vanilla bean or extract, cardamom, water and salt.
  • Stir often so the fruit doesn't brown.
  • Once the fruit begins to soften and release moisture, raise the heat to medium high to bring the mixture to a strong simmer/light boil so the fruit can break down.
  • Cook partly covered (I cock the lid) and let simmer for 15-20 minutes, or until fruit is broken down and soft, and flavors have come together.
  • Immediately put your mixture AND THE SIMPLE SYRUP into a high powered blender and whiz until completely smooth and creamy. (If you have a strong blender, like a Vitamix, the skins will pulverize fine.)
  • Let completely cool in fridge, usually 4-6 hours.

Make the Sorbet

  • Follow instructions of your ice cream/sorbet maker. Mine works faster the colder my base is when I put it in the ice cream maker.

Notes

Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2013