2tspvanilla extract OR 2/3 of one fresh vanilla bean
For the Sorbet
1/4cupmaple syrupraw honey, light agave nectar, or coconut nectar
3-3 1/2cupsVanilla Cardamom Berry Applesauce
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.
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.
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.