Granny Smith Apple Sorbet

Apple ice cream and sorbet is more popular in Europe, but this recipe can be as American as apple pie – just a little bit colder.

3 apples, cutting board, and cookbook

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Apple ice cream and sorbet is more popular in Europe, but this recipe is as American as apple pie—just a little bit colder.

Granny Smith Apple Sorbet
(Makes 8 servings)
2 cups of apple sorbet and half apple


  • 1 ¼ pounds Granny Smith apples
  • 1 lemon, juiced
  • 1 ½ cups sugar
  • 1 ¼ 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.
  2. Toss with lemon juice and place in freezer overnight.
  3. Next day, make simple syrup with sugar and water, bringing liquid to a boil. Add cinnamon stick and ginger. Simmer for 5 minutes.
  4. Pour over apples and stir.
  5. Purée apple/syrup mixture into food processor, blend until smooth.
  6. Freeze in ice cream maker according to manufacturer´s directions. Allow to soften slightly before serving. (If you don’t have an ice cream maker, see “3 Easy Ways to Make Ice Cream Without a Machine.”)

Nutrition Facts

Per serving

Calories: 190
Total fat: 0 g
Saturated fat: 0 g
Carbohydrate: 48 g
Fiber: 2 g
Protein: 0 g
Sodium: 0 g

Recipe courtesy of the U.S. Apple Association, from In Praise of Apples: A Harvest of History, Horticulture & Recipes (Lark Books), by Mark Rosenstein. All rights reserved.

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