Apple and rose water sorbet

I am a huge fan of sorbet. Light and refreshing, it is perfect for hot days in Bangalore. Usually, sorbets are simple: a fruit purée with sugar and lime, but I seek out more complex flavours to soothe my cravings.

This is a lovely and unique combination. The apples are tart, and the rose balances this tartness with its aromatics and subtlety. Poaching the apples with spices is beautiful; the aromas envelope the sorbet and make it supreme. I love adding a few drops of Rooh Afza on top as a garnish; you can substitute Grenadine syrup. If you find using only Granny Smith apples too tart, you can substitute half the volume with a sweeter apple , if desired.

Artichoke and Za'atar is one of the earlier cookbooks by a husband-and-wife team of culinary explorers. They have been pivotal in shaping Australian and world cuisine. I absolutely adore all of the cookbooks I have been able to get my hands on (some are impossible to find); they are not just a collection of recipes but a history of the cuisine and the people. I highly recommend this set of cookbooks to everyone, chefs and home cooks alike.

For more recipes from this fantastic cookbook, click here.

6 green apples or 3 green and 3 Gala apples, peeled, cored and cubed

1 cup apple juice

Zest and juice of 1 lime

1 cup sugar

1-inch piece of cinnamon stick

2 cloves

3 juniper berries or 4 green cardamom

1 cup water

1 - 1 1/2 teaspoons rose water

1 tablespoon of grenadine or Rooh afza

Add the apples, apple juice, lime zest, and juice to a saucepan and bring to a simmer. Cook at a gentle simmer for 12-15 minutes until the apples are soft. Note that different apples cook at various times, so the cooking times may need to be adjusted accordingly. Cool completely.

Add the sugar, cinnamon, cloves and juniper berries to a small saucepan and bring to a simmer. Cook on low heat for 15 minutes until the syrup is thick. Strain out the spices and add to the apples.

Purée the apples until very smooth. You can pass the purée through a fine-mesh sieve, but I find it unnecessary.

Add the grenadine or Rooh afza and rose water. Mix in well. Be careful; you want a light hint of rose and do not make it overwhelming.

Churn in an ice cream maker on the sorbet setting.

Store in the freezer.