This autumnal sorbet can be made vegan-friendly by substituting agave syrup for the honey. If you would rather not use canned pumpkin, try roasting honeynut squashes, 40 minutes at 400 degrees, then scraping out the insides, which become a smooth purée under the heat; two squashes will give you enough purée for this recipe.The sorbet is excellent served with slivers of candied ginger on top or with pieces of pumpkin seed brittle. And it’s surprisingly amenable to tracings of chilled dark chocolate sauce.
- Serves: 1 person
- 1cup pumpkin or winter squash purée, fresh or canned
- 3cups fresh apple cider
- 2tablespoons peeled, finely minced ginger
- 1teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ½teaspoon ground cloves
- ¼teaspoon ground black pepper
- 1tablespoon honey
- 3tablespoons dark rum or bourbon (optional)
- 1teaspoon vanilla extract
Step 1In a small saucepan mix the pumpkin or squash with 1 cup of the cider until thoroughly incorporated. Stir in the ginger, cinnamon, nutmeg, cloves, pepper and honey. Bring to simmer on low heat and cook, stirring occasionally, for 15 minutes.
Step 2Transfer to a medium-size bowl, stir in the remaining 2 cups cider, add the rum or bourbon if using, and the vanilla. Refrigerate at least 4 hours or overnight, until very cold.
Step 3Churn the mixture in your ice cream maker for about 45 minutes, until it reaches the consistency of mashed potatoes. Transfer to a container and freeze at least 2 hours to firm up. To serve, transfer the sorbet to the refrigerator and allow to soften for about an hour before scooping.