- 1 cup clear (filtered) apple juice
- 1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
- 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)
- 3 tablespoons balsamic vinegar
- Garnish: fresh mint leaves
- Special equipment: an 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 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.
- Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
- Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.
- 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.