by Laura Frankel

For a novel way to show off all the flavors of apples and honey, try this sorbet. The walnuts add crunch, but if you don’t like them, leave them out–the sorbet will still be delicious. Honey varies in flavor and fragrance so choose one you really love. I recommend an organic summer flower honey, which you can usually find at a farmer’s market. Serve the sorbet with baked apples and a little glass of sweet Riesling. The flavor of the fruit will really shine through.

Quick Tip: This sorbet can be made up to 4 days ahead and kept frozen.

Tools Needed: An ice-cream machine and a blender

Ingredients:

2 cups and 2 tablespoons water (bottled water yields a tastier sorbet)
1/4 cup sugar
1/2 cup best-quality honey
5 cups peeled, cored, diced apples (4 to 5 large apples; use 2 or more varieties for best flavor)
1 teaspoon high-quality ground cinnamon
1 cup chopped walnuts (optional)

Directions:

1. Place the sugar and 2 cups water in a medium saucepan and cook over low heat until the sugar has completely dissolved. Add the honey and remove from the heat. Allow the mixture to cool completely.
2. Cook the apples with remaining 2 tablespoons water in a medium saucepan over medium-low heat until they are very soft and break up when mashed with a fork, about 20 minutes. Remove pan from heat and cool completely.
3. Place the apples and honey syrup in a blender and process until the apples are broken up and the mixture is combined. Stir in the cinnamon. Chill completely.
4. Toast the walnuts in a dry saute pan over low heat until they are fragrant and visibly darkened, about 7 minutes. Let cool completely.
5. Process the sorbet mixture in your ice-cream machine, following the manufacturer’s instructions. After the sorbet has been processed, fold in the toasted walnuts. Transfer the sorbet to a covered container and freeze until hard, at least 4 hours or overnight.