Gazpacho Sorbet with Apple Aspic

Ingredients

• 1 cup clear apple juice filtered ()
• 3 tablespoons balsamic vinegar 
• 1.5 inch kirby cucumber peeled quartered
• 1  garlic clove 
• 1 teaspoon gelatin powder unflavored (from one)
• 4 servings garnish: mint leaves fresh
• 2 tablespoons mild olive oil extra-virgin (preferably Andalusian hojiblanca)
• 0.5 large bell pepper red coarsely chopped
• 0.5 teaspoon salt 
• 2 tablespoons sherry vinegar (preferably "reserva")
• 1.3 teaspoons sugar 
• 1 lb tomatoes cored ripe quartered
• 0.3 cup onion such as vidalia sweet coarsely chopped
• 1 tablespoon water hot
• 1 tablespoon orujo spanish ( clear brandy)
• 1 tablespoon orujo spanish ( clear brandy)

Equipment

• food processor
• bowl
• sauce pan
• knife
• sieve
• baking pan
• mortar and pestle
• ice cream machine

Directions

1. Bring apple juice to a boil in a small saucepan.
2. Remove from heat and stir in gelatin until dissolved.
3. 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.
6. Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids. Discard solids.
7. Chill until cold, about 1 hour, then freeze in ice cream maker.
8. Transfer sorbet to an airtight container and put in freezer to harden.
9. 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.
11. 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.·Sorbet can be made 3 days ahead.