Green Apple sorbet (pure, fresh and fruity)

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19 Responses

  1. Katerina says:

    Well done! Apple flavour is the most tricky one. I make “strudel” ice cream – which is exactly kind of puree in egg – custard base and in the last moment of churning I add raisins soaked in rhum and caramelized walnuts. It is smooth and creamy and nice but it lacks the sharp flavour of apple itself. I will give this a try..but alas, I don’t like the peels – but the sorbet won’t have such a colour without peels..

    • Anders says:

      Hi Katerina, and thanks!

      I totally agree with you that the apple flavour really is a most tricky one to get right! Your strudel ice cream sounds very appetizing (you do not happen to add any cinnamon too?), so best of luck with the “apple flavour enhancement”;-D

  2. Karen says:

    Hi! That sounds really good. A tip to prevent the sorbet from being too hard is to add a teaspoon or so of liquor, like vodka. Since it doesn’t have a flavor, all it would do is lower the freezing point so the sorbet isn’t so rock hard. Also, it’s not going to be so much that it imparts that alcohol flavor.

    • Anders says:

      Hi Karen, and thanks for posting!

      You are totally right. Perhaps I should have mentioned it in the post, but I guess I felt that adding alcohol did not harmonise so well with the overall “healthy and pure” angle:-)
      But indeed, a little added alcohol will help the sorbet stay softer. Increasing the overall sugar-content will accomplish the same thing (one could also replace some of the ‘standard’ sugar with inverted sugar, such as agave nectar, corn syrup, glucose syrup or honey).

  3. Kai says:

    Hi,
    very nice post!
    Though not caring all that much about the “healthy” aspect, I guess this is also a wonderful way of making a crisp, savory apple sorbet (maybe mixed with celery), e.g. as complement for fish.

    I was just wondering: Why do you need the initial freezing step? Couldn’t you just purée the (non-frozen) apples, then putting them into the ice cream machine?

    • Anders says:

      Hi Kai, and thanks for your comments.

      You’re probably right that the main thrust of the recipe also should work for a savoury sorbet. If you try it, do let me know how it works out!

      About the freezing of the apples: As you probably know, a cardinal rule of ice cream-making is that the shorter time it takes to freeze the (in this case) sorbet, the better it is. “Pre-freezing” the pieces of apples mainly serves this purpose, as the churning- time will be reduced (in addition, I would guess that the pre-freezing probably also makes the apples somewhat more ‘structurally fragile”‘ and thus easier to process).

      • Kai says:

        Thanks for your quick reply!

        OK, I understand the reduced churning time, but since I never had any problems with the consistency of ice cream/sorbet made with only slightly chilled (or even room temperature) ingredients, the second part about probably being “structurally fragile” makes even more sense to me.
        My worry was that you might get ice crystals in the first freezing step, which you won’t get totally rid of in the food processor (well, having a Pacojet would be cool, not having to worry about ice crystals anymore); but maybe that’s just a theoretical, hypothetical problem. I guess that mixing the frozen apples thoroughly will defrost them enough.

        Anyway, I’ll do a savory version this weekend, and report back to you. 🙂

      • Kai says:

        As promised, a bit of feedback about the savoury version:

        I used only a little bit of glucose syrup, and seasoned with salt, pepper and a tiny bit of Vodka. It tasted great together with a piece of fish.
        I’m not too sure about the skin – in this specific dish, a bit of texture in the sorbet was not bad, but generally I might enjoy a smoother texture more, putting up with the drawback you mentioned (slight loss of flavour, and naturally also of colour). On the other hand, I guess your food processor is better than mine, because my sorbet wasn’t as homogeneously green as yours.

        Well, I’ll continue browsing some more on your very nice web page, looking for further inspiration. I’m pretty impressed so far, and enjoy your style of writing.

  4. Guz Tidy says:

    I have a glut of apples, mix of eaters and cookers, they are firm to bite but not crispy like Granny Smiths, can I still use these for your recipe?

    • Anders says:

      Guz,

      The final flavour will of course reflect the type(s) of apples you have used, but in principle, I think that your mix of eaters and cookers could work out nicely.

  5. NatashaK says:

    I tried this recipe for New Years eve. Overall it was a success – the taste was as expected – fresh and very apple-y. Unfortunately my sorbet got very quickly brown and unappetizing, even though I added juice of 1,5 lemons (my apples were not sour enough). I had to use blended spinach to give my sorbet green color.

    I also didn’t use pepper, i think it would be a bit weird.

    • Anders says:

      Natasha,
      Great idea to use spinach for colouring! As for the pepper, it might seem odd but it actually adds to the overall flavour in a very nice (and not really ‘peppery’) way.

  6. Mathieu says:

    Very nice recipe. It’s interesting with the texture of the peel blended in. I used sour jersey mac red apples with the quantity of ingredients your recipe suggested and I can’t stop eating it!
    Thank you

    • Anders says:

      Mathieu, you’re welcome! The times when one comes across relatively healthy – and likable – desserts should be cherished 😉

  7. LAVERA HOEFER says:

    can one make this without an ice cream maker?

    • Anders says:

      Hi Lavera,
      You could try to still-freeze it in your ordinary kitchen freezer, but since that will take much longer time than in an ice cream maker, the result might be coarser and more icy than you would like, especially as there is so little added sugar in this recipe. You could try to use more sugar in the sugar syrup, and/or accept that the mix actually might be best straight out of the food processor/mixer (even if not as thoroughly frozen as a “real” sorbet). Best of luck!

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