Green Apple and Sparkling Cider Sorbet
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3 cups
Green Apple and Sparkling Cider Sorbet
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Adapted from The Perfect Scoop.
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Ingredients
- 4 Granny Smith apples (about 2 pounds)
- 2 cups sparkling apple cider
- ⅓ cup sugar
- ½ cup water
- Freshly squeezed lemon juice to taste (about ½ teaspoon)
Instructions
- Do not peel your apples. Keeping the skins on, cut the apples into quarters and scoop out cores and seeds (I used a corer and then quartered). Cut each quarter into 1 inch pieces (one slice lengthwise, two crosswise).
- In a medium saucepan, combine sparkling cider, sugar and water. Bring to a boil, stirring to dissolve the sugar. Add the apple chunks, reduce heat to low, cover and simmer for 5 minutes. Turn off the heat and let the apples steep covered until the mixture reaches room temperature.
- Pour the apples and their liquid through a coarse mesh strainer into a clean bowl. Using a silicon spatula, press the cooked apples to get all of the pulp through the strainer.* Don't fuss with the skins, just try to extract the flavorful pulp and juice. Discard the peels. Stir in lemon juice to taste.
- Cover the mixture and place in the refrigerator to chill thoroughly.
- Freeze sorbet in an ice cream maker according to the manufacturer’s instructions.
Notes
- *This process can take a little time. You could also pass the liquids and solids through a food mill fitted with a fine disk (if you have one) to speed things up.
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