INGREDIENTS:

2 JAZZ™ apples, cored and cut into small dice
1 mango, peeled and cut into small dice
½ ripe melon, cut into small dice
1 cup water
½ cup sugar
10 large mint leaves

METHOD:

Boil water and sugar together till dissolved. Remove from heat and add mint leaves. Allow to infuse until cool, then strain and chill in the fridge.

Apple Sorbet*
*You can use vanilla ice-cream as a substitution for the apple sorbet.

INGREDIENTS:

2 teaspoons powdered confectioner’s sugar
2 teaspoons lemon juice
1 quart fresh apple juice

METHOD:

Mix the confectioner’s 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.

To Serve

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

Recipe created by Geoff Scott, Chef and Owner of Vinnie’s Restaurant, Auckland NZ