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Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

This is a lightly sweetened, subtle sorbet that Eric Hubert, pastry chef at Jean Georges, serves with his Apple Confit.

It has only one disadvantage: It must be frozen immediately, or it will turn brown instead of its distinctively lovely pale green. Like all sorbets, it should be eaten as soon as possible after freezing.