Ingredients

1 cup clear (filtered) apple juice

1 teaspoon unflavored gelatin (from one 1/4-oz envelope)

For gazpacho sorbet

• 1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
• 1 tablespoon hot water
• 1 garlic clove
• 1/2 teaspoon salt
• 1 lb ripe tomatoes, cored and quartered
• 1/2 large red bell pepper, coarsely chopped
• 1/4 cup coarsely chopped sweet onion such as Vidalia
• 1 (1 1/2-inch) piece Kirby cucumber, peeled and quartered
• 2 tablespoons Sherry vinegar (preferably 'reserva')
• 1 tablespoon orujo (Spanish clear brandy), grappa, or aquavit
• 1 1/4 teaspoons sugar
• 2 tablespoons mild extra-virgin olive oil (preferably Andalusian hojiblanca)

For drizzling

• 3 tablespoons balsamic vinegar

• Garnish: fresh mint leaves
• Special equipment: an ice cream maker

Description

Sorbete De Gazpacho SobreGelée De Manzana Many Of Spain's Celebrated Chefs Have Tinkered With Traditional Gazpachos, Transforming Them Into...

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