Granny Smith Apple Sorbet

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)

Ingredients

• 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

Directions

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.”)

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.