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
