Green tea and apple sorbet with apple crisps

To make the sorbet, combine 625ml (2½ cups) water, 200g sugar, the lemongrass, teabags and lemon juice in a small saucepan over medium heat, and simmer, 10 minutes. Remove from heat, allow to cool and strain through a fine mesh sieve, discarding the teabags and other residue in the sieve.

Combine the strained liquid with 240g chopped apples and chopped fresh mint in a food processor and blitz until fine. Stir in a drop green food colouring. Place the mixture in the fridge to chill, about 1 hour, before churning in an ice cream maker, according to the manufacturer’s instructions. ransfer to a freezer-proof container and freeze to firm up, about 4 hours or overnight.

For the crisps, preheat the oven to 150°C. Line 2 large baking trays with baking paper or silicone mats. Heat 50g sugar, 60ml (4 tbsp) water and the lemon juice in a small saucepan over medium heat until the sugar has melted. Allow the mixture to cool down, 10 minutes.

Use a mandolin to cut 2 apples into paper-thin slices. Dip each apple slice into the prepared syrup and shake off the excess syrup. Arrange the apple slices in the baking trays and bake, 15 minutes. Carefully flip each slice over and continue baking, a further 5 minutes. Switch off the oven and leave the apple crisps to dry out in the oven until cooled. Store the cooled apple crisps in an airtight container to keep for 3 days.

To serve, remove the sorbet from the freezer and allow to rest at room temperature, 5 – 8 minutes. Scoop the sorbet into serving glasses or bowls, and serve with the apple crisps alongside for scooping. Garnish with mint leaves, if desired.