In continuing with our #FireCiderFriday trend, Chef Shawn of Tuscon, Arizona's Canyon Ranch resort came up with a unique sorbet, featuring a Fire Cider twist that we've never seen before (but fell in love with). Keep an open mind with this one!
Ingredients (Makes approximately 16 servings):
- 1 cup of water
- 1 cup of cane sugar
- 3 cups of fruit puree (can be mango, berry, peach, apple, etc.)
- 4 tbsp of Fire Cider
- In a medium saucepan, bring 1/2 cup of water and cane sugar to a simmer and cook until clear, and continue to cook for 2 more minutes, or until consistency of corn syrup. Cool.
- Combine fruit puree, 1/2 cup of water, and water/sugar mixture in a blender and blend until smooth. Place in the freezer until partially frozen.
- Return to blender and puree again. Place in a bowl and freeze again until hard (about 2 hours).