This past week, Ethan and I were dutifully frying up latkes for friends and family. Now that Chanukah's over, we've got a load of starch-spackled laundry to do and some leftovers to get rid of. I often wind up with an extra jar or two of applesauce after a latke session. Sure, a late-night bowlful makes a nice (if not blandly healthy) palate cleanser after all that fried potato, but if you're looking for something a little less virtuous, you can turn that applesauce into a lusciously creamy, spiced-up sorbet in all of ten minutes.
- Yield:4 (makes one pint)
- Active time: 2 minutes
- Total time:12 minutes
- 2 cups (1 1 pound, 9 ounce jar) cold applesauce
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Zest of one lemon
Whisk all ingredients together in a mixing bowl until sugar is completely dissolved. If applesauce is not cold, chill mixture for three to four hours in refrigerator.
Transfer mixture to ice cream machine and churn according to manufacturer's instructions. When only making 1 pint, sorbet will churn in about 10 minutes. Larger batches will take slightly longer.