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Apple sorbet
Apple sorbet
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Effortless zesty and tart sorbet recipe for refreshing frozen treats.
Ingredients:
  • 10 (about 1.5kg) granny smith apples
  • 175g (3/4 cup) caster sugar
  • 330ml (1 1/3 cups) water
  • 80ml (1/3 cup) fresh lemon juice
  • 1 egg white
Instructions:
  • Chill a shallow metal container in the freezer while getting the sorbet ready.
  • Quarter the apples and run them through a juice extractor to yield approximately 1L (4 cups) of fresh apple juice.
  • In a medium saucepan, melt the sugar in water over low heat until dissolved. Let it sit for 5 minutes, then mix in the apple and lemon juices.
  • Pour the mixture into the chilled container. Cover with foil and freeze for 2 hours, or until nearly firm.
  • Break up the frozen sorbet with a metal spoon, then transfer it to a food processor along with the egg white. Process briefly until the sorbet becomes smooth and icy. Be mindful not to overprocess to avoid a liquid consistency.
  • Speedily transfer the sorbet back into the metal container, cover with foil, and place in the freezer for 4-6 hours or overnight until it becomes firm. Take out 5 minutes before serving to allow it to soften slightly. Use an ice cream scoop to portion the sorbet into serving glasses and enjoy right away.

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