Granny Smith apple sorbet

Granny Smith apple sorbet

By
From
French Lessons
Makes
500 g
Prep
5 mins
Cooking time
5 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
200ml water
100g sugar
60g liquid glucose
140g granny smith apples
lemon juice, to taste

Method

  1. Place the water, sugar and glucose in a heavy-based saucepan and heat gently until the sugar has completely dissolved. Increase the heat and bring to the boil, then simmer for 2 minutes. Remove from the heat and set aside to cool.
  2. Cut the apples in half and remove the cores, but do not peel them. Dice them roughly and blitz them in batches in a blender or food processor, gradually adding the cold syrup to make a fine smooth purée. Add the lemon juice to taste then push the purée through a fine sieve. Use a rubber spatula or the back of a ladle to push and extract as much juice as possible.
  3. Tip into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to a plastic container and freeze for up to 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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