apple sorbet

apple sorbet

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 !

LM



apple sorbet

stats:

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)

how to:

  • 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).



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