Gazpacho Sorbet with Apple Aspic

Ingredients

• ¼ cup sweet onion such as Vidalia
• 1 1 1/2-inch piece Kirby cucumber
• 1 teaspoon unflavored gelatin
• 1 tablespoon water
• 1 garlic clove
• ½ teaspoon salt
• 1 cup clear (filtered) apple juice
• + 10 more ingredients
• • 1 pound ripe tomatoes
  • ½ large red bell pepper
  • 2 tablespoons Sherry vinegar (preferably "reserva")
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon orujo (Spanish clear brandy), grappa , or aquavit
  • 1 ¼ teaspoons sugar
  • 2 tablespoons mild extra-virgin olive oil (preferably Andalusian hojiblanca)
  • 3 tablespoons balsamic vinegar
  • fresh mint leaves
  • 1 ice cream maker

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. Soften gelatin in hot water 1 minute. Mash garlic to a paste with salt using a mortar and pestle (or mince...

View full recipe at Epicurious