Green Apple Sorbet
Inspired by techniques from NYT Cooking.
Crisp, tart and pale green-white: raw Granny Smith apples puréed with lemon and icing sugar and churned straight away.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- food processor
- vegetable peeler
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 164 kcal |
| Protein | 0.4 g |
| Carbohydrate | 42.7 g |
| of which sugars | 37.6 g |
| of which free sugars | 24.6 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 3 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Sorbet
- 6 Granny Smith apples (about 1200 g)
- 4 tbsp lemon juice
- 200 g icing sugar
- 100 ml cold water
- 1
Lemon first. Put the lemon juice in the food processor bowl before you cut anything.
- 2
Cut. Peel and core one apple at a time, slice it thinly straight into the bowl and toss with the juice so it does not brown.
- 3
Purée. Add the icing sugar and cold water and process, scraping down twice, until completely smooth, 2-3 min.
- 4
Churn at once. Churn straight away for 20-25 min while the purée is still pale.
- 5
Freeze. Pack into the container and freeze for 2 h. Serve with thin slices of fresh apple.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
