Apple ice cream and sorbet is more popular in Europe, but this recipe is as American as apple pie—just a little bit colder.
- 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
- Halve and core apples; cut into thin slices, leaving skin on.
- Toss with lemon juice and place in freezer overnight.
- Next day, make simple syrup with sugar and water, bringing liquid to a boil. Add cinnamon stick and ginger. Simmer for 5 minutes.
- Pour over apples and stir.
- Purée apple/syrup mixture into food processor, blend until smooth.
- 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.”)
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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