bourbon baked apple sorbet
Since my sister and brother-in-law were driving all the way from Philadelphia to Boston just for Apple Day, I figured I may as well get the celebration started early and I decided the best way to do that was with a recipe from Jeni’s Splendid Ice Creams at Home. Jessica and Adam were the ones that first introduced me to her ice cream back in June, after all, and are huge fans. I was intrigued by Jeni’s Baked Apple Sorbet both because I don’t think I’ve ever seen an apple sorbet before and also because I was looking for something pretty easy.
I knew I wouldn’t have time to make something the night they arrived, and the night before they arrived I was out at the America’s Test Kitchen launch party for their new Cook’s Illustrated Cookbook. I could not possibly have been more excited to get that invite, so there was no way that I was going to peace out early just so I could go cook alone in my own kitchen. No, I had to live it up in the most impressive kitchen I have ever seen and chat with Julia Collin Davison (excuse the gushing, I’m a big dork and a huge fan). This sorbet was easy enough that I was able to go home after the party, throw the apples in the oven and whirl the mixture together in the blender and throw it in the fridge overnight to chill.
The next day I rushed home from work, hugged Jessica and Adam hello, and ran to the kitchen to throw the mixture into the ice cream machine. I had decided to add bourbon, because, honestly, I figured nothing could possibly be better than a sorbet that has both a whole vanilla bean and bourbon. You know what? I wasn’t wrong. The alcohol content did make it take a little longer to freeze, but it was so worth it. It’s like a boozy apple pie in sorbet form. Want something familiar but a little different for Thanksgiving? Look no further. Heck, you could even serve it between courses as a palate cleanser (or just as an excuse to get some extra treats in the meal!)