Ingredients
1
cup clear (filtered) apple juice
1
tsp unflavored gelatin (from one 1/4-oz envelope)
1
tsp unflavored gelatin (from one 1/4-oz envelope)
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
tbsp Sherry vinegar (preferably \"reserva\")
1
tbsp orujo (Spanish clear brandy), grappa , or aquavit
2
tbsp mild extra-virgin olive oil (preferably Andalusian hojiblanca)
Garnish: fresh mint leaves
Special equipment: an ice cream maker
Directions
2.
Bring apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.
4.
Soften gelatin in hot water 1 minute.
5.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible. Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids. Discard solids.
6.
Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
7.
Reduce balsamic vinegar:
8.
Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.
10.
Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic vinegar, then top with a scoop (about 1/4 cup) of sorbet.
12.
Aspic can be chilled up to 2 days. Cover once firm.
13.
Sorbet can be made 3 days ahead.
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