Granny Smith Apple Sorbet

U.S. Apple Association
  • Yield: 4 servings


1 1/4pounds Granny Smith apples
1 lemon, juiced
1 1/2cups sugar
1 1/4cups water
1 (2-inch) piece of cinnamon stick
1tablespoon fresh ginger, sliced


  1. Halve and core apples; cut into thin slices, leaving skin on. Toss with lemon juice and place in freezer overnight.
  2. Next day, make a simple syrup with sugar and water, bringing liquid to a boil. Add cinnamon stick and ginger. Simmer for 5 minutes. Pour over the apples and stir. Puree apple/syrup mixture in food processor until smooth.
  3. Freeze in ice cream maker according to manufacturer’s directions. Allow to soften slightly before serving. Makes about 1 quart.

Recipe reprinted with permission from Mark Rosenstein’s In Praise of Apples (Lark Books, 1996), courtesy of the U.S. Apple Association


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