Apple-Ginger Sorbet

• 4 red-skinned apples (2 pounds, 1 kg), preferably unsprayed
• 2 cups (500 ml) Riesling or Gewurztraminer
• 1/2-ounce (15-g) piece of fresh ginger, about 1 inch (3 cm)
• 2/3 cup (130 g) sugar

1. Cut the unpeeled apples, cores and all, into 1-inch (3-cm) chunks.
2. Put the apples and wine in a large, nonreactive saucepan.
3. Crush the piece of ginger with the side of a cleaver and add it to the apples.
4. Cover and bring to a boil.
5. Reduce the heat and simmer the apple chunks for 15 minutes, stirring once or twice during cooking, until tender.
6. Remove the knob of ginger and pass the apples and their liquid through a food mill fitted with a fine disk, or use a coarse-mesh strainer and press firmly on the apples to extract their pulp and all the liquid into a container.
7. Discard the peels and seeds.
8. Stir the sugar into the warm apple mixture until dissolved.
9. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.

redskinned apples, ginger, sugar

Taken from www.epicurious.com/recipes/food/views/apple-ginger-sorbet-379904 (may not work)