Green Apple sorbet (the fresh and fruity way)
The fresh, genuine apple-flavour shines in this somewhat different type of sorbet, characterised by a lot of fresh fruit and a relatively limited amount of sugar. Texture and consistency will deviate from 'normal' sorbets, and it is best enjoyed quite soon after preparation (since it is prone to freeze quite rock-hard in the freezer)
  • About 6 medium-sized large green apples
  • 200 ml (7/8 cup) simple sugar syrup (dilution of equal parts sugar and water)
  • Juice of ½ lemon
  • A couple of good pinches of freshly ground black pepper
  1. Wash the apples, cut them in pieces and put them in the freezer.
  2. Once frozen, churn the apple pieces to a purée in a food processor/mixer together with the sugar syrup, the lemon juice and the black pepper.
  3. Churn in your ice cream machine according to instructions.
  4. Consume preferably right away or shortly after, since the sorbet unfortunately is bound to freeze very firmly (a consequence of the low amount of sugar used).
For Red apple sorbet, just use red apples instead of green ones! In case you would like a more "traditional" sorbet, try adding about 100-200 ml (0.4--0.8 cup) additional sugar syrup and juice of yet another ½ lemon to the base. While the additional sugar will make the sorbet less healthy, the overall consistency and texture will be smoother and the sorbet will remain softer if stored in a freezer.