Green Apple Sorbet
Yield – Approximately 1 Quart
- Water 213.98 g
- Sugar 165.02 g
- Powdered Glucose 30 g
- Sorbet Stabilizer 3 g
- Green Apple Puree 588 g
Executive Chef, Brandon Wheelock
Brandon Wheelock, the Executive Chef at Estero Country Club at The Vines, came to live in Florida in 1996 when he was just 8. He attended North Fort Myers High School while working at local restaurants in Cape Coral. He then joined the Army when he was 18, and was a field artillery tactical data system specialist for four years.
After returning home from a 15-month Iraq tour in support of Operation Iraqi Freedom, Brandon was honorably discharged from the Army. He was a member of the opening kitchen crew for the Resort at Marina Village (now a Westin Hotel) in Cape Coral. Brandon then went on to be the Sous Chef of Royal Palm Yacht Club and joined Estero Country Club as our Sous Chef in 2014. He has since obtained a degree in Culinary Arts from Keiser University and is in the process of obtaining his CEC from the American Culinary Federation.
- Combine the water, sugar, glucose, and stabilizer in a heavy bottom sauce pot.
- Cook over medium heat until the solids dissolve like a simple syrup.
- Place the syrup into the refrigerator until completely cool.
- Combine the syrup with the apple puree.
- Add mixture to an ice cream machine and churn for approximately 30-45 minutes (depending on machine model).
- Once there is a sufficient amount of air incorporated into the mixture, immediately remove it from the ice cream machine, place into an airtight container and place in the freezer.
Yield – Approximately 1 serving
- Vodka (Vanilla) 1.5 oz
- Apple Schnapps 1 oz
- Cointreau 1 oz
- Pour ingredients into a cocktail shaker with ice.
- Shake well.
- Strain into chilled martini glass.