For the ENVY™ apple sorbet
- 2 ENVY™ apples, peeled and diced
- ½ cup water
- ½ cup sugar
- 1 T lemon juice
For the strawberry sorbet
- 1 lb California Giant Berry Farms strawberries, stems removed
- ½ cup water
- ½ cup sugar
- 1 T lemon juice
Method
*Make sure your ice cream maker bowl is frozen the night before using.
- In 2 medium sauce pots, bring each sorbet mixture up to a simmer and stir.
- Blend each separately until very smooth and then chill in separate bowls in the refrigerator until cold.
- Turn the ice cream maker on, and churn sorbet mixture until thick (or according to your machines directions).
- Pour mixture into 9 x 13 baking dish and spread evenly. Allow to freeze for 1 hr and let the clean ice cream bowl chill again in freezer.
- Restart the ice cream maker and repeat with the strawberry mixture.
- Pour the strawberry sorbet over top of the apple and gently spread evenly. Continue to freeze for at least 4 hours, preferably overnight.
- Using an ice cream scoop, (make sure the scoop is scooping the bottom) scoop lengthwise to get a little of both sorbets scooped and swirled together.
- Serve in a chilled bowl.
