Recipe created by Geoff Scott, Chef and Owner of Vinnie’s Restaurant, Auckland, New Zealand
- 2 JAZZ™ apples, cored and cut into small dice
- 1 mango, peeled and cut into small dice
- ½ ripe melon of your choice, cut into small dice
- 1 cup water
- ½ cup sugar
- 10 large mint leaves
Prepare fruit, toss, and set aside. Boil water and sugar together until dissolved. Remove from heat and add mint leaves. Allow to infuse until cool, then strain and chill in the refrigerator.
Apple Sorbet Ingredients:
- 2 teaspoons powdered sugar
- 2 teaspoons lemon juice
- 1 quart fresh apple juice
Mix the powdered sugar and lemon juice into the apple juice. Pour in a non-reactive metal dish and place in the freezer. Every half hour whisk the sorbet vigorously to break the ice crystals and create a light, aerated consistency, or churn in an ice-cream maker as per machine instructions.
Mix the diced fruits with the mint syrup and pour into chilled bowls. Scoop apple sorbet and arrange in the center. Place a round slice of JAZZ apple on each sorbet scoop and garnish with small leaves of mint.
Makes 6 servings.