Almost overnight, the weather here is beginning to cool down. It's been rainy and I'm finally starting to feel ready for fall. Ready for cool nights and boots and warm drinks. We still have a ways to go until autumn really settles in, but this dessert is at least a nod in the right direction. The sorbet is crisp and refreshing and pairs perfectly with the warm molasses in the cookie cups.
apple + prosecco sorbet in molasses cookie cups
5 apples ( I used Granny Smith's), cored/seeded and cut into 1 inch pieces
2 1/2 cups prosecco
1/2 cup sugar
1/2 cup water
1/2 teaspoon freshly squeezed lemon juice
1 recipe molasses cookies
Bring prosecco, sugar, and water to a boil in a medium saucepan. Add the apples, reduce the heat to low, and cover. Let apples simmer on low for about 5 minutes then remove from heat and let steep until mixture is at room temperature.
Break up apples with a potato masher until they are pulpy and combined with the liquid. Pour mixture through a fine mesh strainer into a clean container, pushing down to extract all of the juice. Add the lemon juice and chill the mixture in your refrigerator for a couple hours, preferably overnight. Freeze in your ice cream maker according to the manufacturer's instructions.
For the cookie cups: preheat the oven to 350 degrees F. Grease the bottom of a muffin tin and set aside. Role a tablespoon of the cookie dough into a ball, and press onto the top and sides of an upside down muffin cup. Repeat with remaining dough, taking care to space out cookie cups so that they don't combine with each other. Bake for 10-15 minutes until dough is lightly browned and crispy. Remove from oven, let cool for about 10 minutes, then gently turn out cups onto a clean surface. Store in an airtight container. More tips on cookie cups here.
sorbet adapted from david lebovitz