This recipe is super simple and great to keep on hand in the freezer as a “go to” dessert. It can be served alone, accompanying a baked dessert, or with a glass of Calvados (apple brandy).
I have given examples of apples I like to use, but do not let my list limit your creativity. With 15,000 varieties of apples, you have many options.
I wrote this recipe to take advantage of an apple’s color and vitamins. First, the apples are simmered in apple juice with the skins on, giving the sorbet a pretty pink color and you the benefit of the vitamin C and antioxidant compounds concentrated in the apple’s peel. Also, I add no sugar. If you use fresh, ripe apples, you do not need it. Lastly, I grated some of the uncooked apple peel, creating an apple “zest” to mix in the sorbet. You can leave the zest out if you choose, but I think the red flakes (or green flakes as the case may be) make the sorbet visually interesting as well as add a little texture. Je vous souhaite un bon appétit !
Yield: 1 quart (4 cups)
(approximately 280 calories total)
Serves: 8 (1/2 cup serving, 35 calories)
what you need:
2 cups fresh apple cider (non-alcoholic)
3 cups chopped ripe apples (i.e., Red Jonathan, Braeburn, Stayman Winesap, Pink Lady), cored
1/4 cup Calvados (optional)
1 teaspoon fresh lemon juice
2 tablespoons apple zest (or to taste)
- Prepare Apples. Using a microplane, grate zest from apple peel. Reserve zest. Core apples and dice (leave remaining peel on).
- Simmer. In a sauce pan, combine cider, apple and Calvados. Simmer until apples are tender (about 20 minutes).
- Mash. Pass the cooked apples through a food mill using the fine disk. Discard peels and any seeds. Add zest into apple mash.
- Chill. Place mashed apples in refrigerator until cold about 2-3 hours.
- Make Sorbet. Place chilled apple mash into a pre-frozen ice cream/sorbet maker and follow manufacturer’s instructions. Usually it has to be churned for about 30 minutes
- Freeze. Remove sorbet from the ice-cream maker and place in an air-tight container (place plastic wrap over the top of the sorbet to prevent ice crystals from forming).