Apple Sorbet with Ginger

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Ingredients

4 pounds assorted red-skinned apples such as Stayman Winesap, Jonathan, Braeburn, and Northern Spy		1 bottle (750 ml) good-quality Gewürztraminer (or any crisp white wine)
1 1⁄2-inch piece fresh ginger		1 cup sugar

Total:

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1
Cut the apples into sixths lengthwise, but do not peel or core. Place in a heavy saucepan. Lightly crush the ginger under the flat side of a knife to release its flavor, and add to the pan along with about 2 cups of the wine. Place over medium-high heat, bring to a steady simmer, and cook for about 15 minutes, or until the apples are soft. Add the sugar and stir until it dissolves, about 2 minutes. Remove from the heat and scoop out and discard the ginger.
2
Pass the cooked apples and their liquid through a food mill fitted with the fine disk, placed over a bowl. Stir in the remaining wine, cover, and refrigerate until chilled, about 2 hours.
3
Transfer the chilled mixture to an ice cream maker and freeze according to the manufacturer’s directions. Spoon into a container, cover, and place in the freezer until firm, about 2 hours.
4
Spoon into clear glass bowls to serve.

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