Granny Smith Apple Sorbet

  • Yield 4 servings

A refreshing nonfat apple sorbet makes a cooling end to a fall meal.

U.S. Apple Association


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