Description
A refreshing twist on classic apple sorbet.
This elegant dessert is perfect for a special occasion.
Ingredients
Units
Scale
- 2 Granny Smith apples
- 3.5 oz (100 ml) water
- 0.5 cups (118 ml) lemon juice
- 6 tbsp (86 g) sugar
- 2 tbsp (29 g) Calvados (apple brandy)
Instructions
- Peel the apples and slice into thin, equal slices.
- Place the apples in a pot with lemon juice, lemon zest, water, and sugar.
- Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, or until the apples are soft, stirring a few times.
- Remove from heat and pass the apples through a fine sieve to remove lumps.
- Stir in the Calvados.
- Either use an ice cream machine or seal the mixture in a plastic container and place in the freezer.
- Remove from freezer after 1.5 to 3 hours and stir the contents.
- Freeze for at least 6 more hours (overnight is best) before serving.
Notes
- For a smoother sorbet, use a food processor to puree the cooked apples before straining.
- If you don’t have Calvados, substitute with apple juice or another fruit brandy.
- Store the sorbet in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 25
- Sodium: 5
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 1