2000s Recipes + Menus
Green Apple Sorbet
Makesabout 1 1/4 quarts
- Active time:15 min
- Start to finish:1 3/4 hr
FROM THE GOURMET EVERYDAY COOKBOOK
August 2000
The vitamin C tablet in this recipe keeps the apple juice from turning brown.
- 2/3 cup sugar
- 1/3 cup water
- 1 (1,000-mg) tablet vitamin C
- 6 Granny Smith apples (2 2/3 lb), cut into 1-inch wedges
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Equipment:
an electric juice extractor and an ice-cream maker
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Simmer sugar and water in a small heavy saucepan, stirring, until sugar is dissolved, then remove from heat.
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Crush vitamin C tablet to a powder with a mortar and pestle or the back of a spoon and place in a 1-quart container that will fit under spout of juicer.
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Using electric juicer, juice apples into container. Spoon off foam and stir in sugar syrup. Chill, covered, until cold, at least 1 hour.
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Freeze in ice-cream maker.
Cooks’ notes:
Each 3/4-cup serving about 167 calories and less than 1 gram fat
- It's not necessary to peel or seed the apples before putting them in the juicer.
- Sorbet can be kept, frozen, in an airtight container 1 week.
Each 3/4-cup serving about 167 calories and less than 1 gram fat
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