Green Apple Sorbet

• 1 1/2 cups (420g) Simple Syrup (page 184)
• 1 tablespoon (14g) fresh lemon juice
• 1 Granny Smith apple
• (makes about 40 chips)
• Green Apple Sorbet (page 232)

1. Heat the oven to 200F.
2. Line baking sheets with Silpats.
3. Bring the simple syrup to a boil.
4. Add the lemon juice and turn off the heat.
5. Cut the apple in quarters vertically, then make another cut in each quarter to remove the core.
6. Slice the apple as thin as possible on a vegetable slicer or mandoline.
7. Immediately drop the slices into the hot syrup.
8. Leave for 10 minutes, then remove, letting the syrup drip off.
9. Lay out on the Silpats.
10. Slide the baking sheets into the oven and dry for 2 1/2 to 3 hours, rotating the pans halfway through drying.
11. To test, put one slice on the counter and let it cool for a few minutes.
12. It should shatter when you break it.
13. Let cool and store in an airtight container for up to 3 days.
14. Scoop the sorbet into dessert bowls and garnish with the apple chips.

simple syrup, lemon juice, apple, green apple sorbet

Taken from www.epicurious.com/recipes/food/views/green-apple-sorbet-376798 (may not work)