Apple sorbet

Apple sorbet

By
From
Desserts
Serves
6

Compared to the other recipes in this chapter, this is a very different way of making a sorbet, but this method produces a very fresh flavour.

Ingredients

Quantity Ingredient
4 large granny smith apples
1 large lemon, juiced
200g caster sugar
4 tablespoons liquid glucose

Method

  1. Quarter and core the apples, but do not peel. Toss them in a bowl with the lemon juice. Place in a single layer in a shallow plastic container and freeze for at least 1 hour.
  2. Dissolve the sugar in 400ml water in a heavy-based saucepan over a low heat. Bring to the boil and cook over a medium heat for 5 minutes. Cool, then mix in the glucose.
  3. Whiz the ice-cold apples in a food processor, gradually adding about a third of the syrup to make a fine purée. Scrape down the sides of the bowl once or twice as you do this. Mix in the rest of the syrup.
  4. Transfer the mixture to an ice-cream machine. Churn until almost solid, then transfer to a rigid plastic container, seal and freeze until required. Serve in scoops.
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