Refreshing apple sorbet recipe
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- Dish type
- Frozen desserts
Best made with tart Granny Smith apples. You can vary the flavour by adding different honey flavours, such as lavender honey or thyme honey.
31 people made this
- 575g Granny Smith apples, cored and thinly sliced
- 350ml water
- 300g caster sugar
- 1 1/2 lemons, juiced
- 1 tablespoon honey
MethodPrep:1hr ›Cook:5min ›Extra time:3hr freezing › Ready in:4hr5min
- In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
- In a small saucepan, bring water and sugar to the boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
- Place apple in a blender, and liquidise them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
- Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
Reviews & ratingsAverage global rating:(20)
Reviews in English (13)
Excellent! I made the recipe as written and it turned out just great. The apple froze solid overnight in my freezer, so when I put all the stuff in my food processor and processed it, it was almost ready to serve with very little additional freezing. I agree that the peel does add texture (as indicated in the recipe), but in this case, that is not a bad thing. I will be making this one often!-21 May 2008
The flavor and texture are fantastic - but I think next time I will only leave half of the skins on the apples. They made it a little too grainy for me.-09 Jun 2006
MMMMM! One of the most delicious sorbets I've ever tasted-though i cut back a little on the sugar & i enjoyed it more, but other wise yum! The LEMON was to the touch- it complimented the desert. Well done!-09 Feb 2006
- 1/2 cup plus 2 tablespoons sugar
- 1 1/2 cups chilled fresh apple cider
- 10 to 12 pomegranates
Have ready an ice bath. Combine the sugar and 1/2 cup water in a small saucepan. Set saucepan over high heat. Bring mixture to a boil, and cook until the sugar has completely dissolved.
Transfer simple syrup to a heatproof bowl, and set bowl in ice bath. Set the syrup aside.
Remove the seeds from 1 pomegranate, and set seeds aside. Cut the remaining pomegranates into quarters. Using a citrus press, extract all juice from quarters, yielding 2 cups juice.
In a large bowl, stir together the apple cider, the pomegranate juice, and the chilled simple syrup until combined.
Transfer the mixture to an ice-cream machine, and freeze according to the manufacturer's instructions. Store sorbet, frozen, in an airtight container, up to 1 week.
When ready to serve pomegranate-apple-cider sorbet, sprinkle the reserved pomegranate seeds over the top.
Gelato & Sorbet: 50 Simple, Refreshing & Sophisticated Recipes with Low-Calorie Versions
Can’t find the perfect flavor of gelato that you are craving for? Is something missing on the sorbet menu that you have always wanted to taste? Is your ice cream maker sitting in the cupboard and left unused for years? Want to make a dinner party sophisticated with a cup of homemade dessert? Do you want to enjoy a light dessert that matches your low calorie needs?
If you answered yes to any of these questions, then this book is for you!
Nothing is quite as comforting as a refreshing serving of gelato or sorbet. These delicious sweet is versatile. They can be as versatile as a dessert, a snack or course to cleanse the palate. Plus, these recipes are even more special because they can be prepared right at the comfort of your own home and kitchen.
This book will share with you 50 recipes to help your prepare gelatos and recipes that matches all your tastes and preferences. Out of the 50, there is a total of 10 recipes that are low calories. This means you can still enjoy these sweet treats without the guilt of breaking your diet.
Inside you will learn about:
20 gelato recipes5 low calorie gelato recipes20 sorbet recipes5 low calorie sorbet recipes
Once you have learned the recipes in this book, you can start to make gelatos and sorbets on your own. These treats prepared at your home can prove to be an intersesting addition in your usual menu of your usual dinner parties.
Don’t wait another minute! The sooner you learn these recipes, the sooner you can enjoy the gelatos and sorbets! With enough recipes to last you for more than a month, you will have a new recipe every day!
This easy kiwi sorbet makes for a really simple dessert. Serve it in small glasses with a little champagne or cava poured over for a more grown-up twist.
Blood orange sorbet
Sweet and boozy, this twist on a sgroppino, a traditional Venetian cocktail of lemon sorbet and prosecco, uses blood oranges to flavour the sorbet for an extra boost of colour and flavour.
Whiskey sour sorbet
Turn your whiskey sour into a sorbet! Use American bourbon for a sweeter, vanilla base note, and bear in mind that chilling an ingredient makes it taste less strong, so serving it soft will deliver the flavour faster as it melts in your mouth. You don’t have to add the egg white, but it is an authentic part of the drink and gives the sorbet body.
Mango and pineapple sorbet
A sorbet is one of the easiest iced desserts to make and this recipe couldn’t be simpler. Just make a lime sugar syrup, whizz with the mango and pineapple in a food processor and freeze until ready to eat.
Black grape and wine sorbet
This recipe is ideal for entertaining and is the perfect light after-dinner refreshment. Instead of the sparkling shiraz, you could use a full-bodied red wine or a light, fruity rosé.
Apple and mint sorbet
Easy-to-make sorbet. If you haven’t got a juicer, look out for freshly pressed varietal apple juice. If you can get your hands on Worcester Pearmain apples, when they are in season use them as they are great for juicing.
The amount of sugar used in this sorbet recipe can be varied depending on the sweetness of the watermelon. During the long hot summers in Italy, a spoonful of sorbetto di cocomro is a popular treat.
Crème fraîche sorbet
Blow your friends away with this chocolate fondant recipe served with a creamy crème fraîche sorbet.
This recipe for jasmine set custard with a delicious strawberry sorbet comes from Bulrush, Bristol. It’s a bit of a challenge, but a great summer dish, and the hard work will pay off.
Orange and basil sorbet
The addition of basil rounds out the orange flavour in this refreshing sorbet. With just three ingredients it couldn’t be simpler, and there’s no need for an ice cream maker.
Custard Apple Sorbet
This Custard Apple Sorbet with cookie crumb honey topping is very simple to make.
It has a fresh delicate flavour with a creamy texture, making it perfect for the warmer weather. Serve it at BBQs, garden parties or without the cookie crumb and honey as a palate cleanser between courses.
A good sorbet relies on the quality of the fruit, so choose custard apples which are in season and very ripe, for both flavour and sweetness.
Once frozen the sorbet will not be as sweet, so adjust the sweetness with the cookie crumb and honey according to your taste.
Passion Fruit and Mango Sorbet Recipe
Passion Fruit and Mango Sorbet is a refreshing dessert and this tropical flavoured recipe is simply delicious. It is a tasty and easy to make dish. Passion fruit is a small, but flavorful, fruit is a nutritional powerhouse containing vitamin C, pro vitamin A beta carotene, fiber, iron, and potassium. The addition of beaten egg whites miraculously turns the runny juice mixture into something creamy.
Mangoes may very well be the king of all fruits. They fight cancer, regulate diabetes, help digestion, clean your skin, and make the perfect snack.
Try this yummy and easy recipe at home.
- Ripe mango Juice - 100 ml ( 1 no )
- Orange Juice - 100 ml (2 nos )
- Passion Fruit 100 gm pulp ( 2 nos )
- Mango Pieces - 100 gm
- Egg whites - 2 nos
Peel and chop mangoes into small pieces.
Clean the oranges and cut into two pieces. Squeeze juice from orange
Combine the mango juice, orange juice, passion fruit pulp and mangoes pieces into a freezer-safe container. Freeze for an hour.
Beat the egg whites until stiff peaks form. Fold the egg whites into the fruit mixture. Freeze for another hour.
Mix the sorbet, and return to the freezer for one hour or until desired consistency has been reached.
Lemon Sorbet: Easy, Elegant, and Refreshing
For busy families, meals that are easy to prepare are the name of the game! No one wants to spend hours slaving over a hot stove if they don’t need to.
That’s why I try to keep my dinner prep simple. I go for recipes with just a handful of ingredients, like this lemon sorbet, or I pick up something from the store that doesn’t require a ton of work.
By keeping it simple, I have more time to spend with my family, and that makes dinner even more enjoyable.
This lemon sorbet pairs beautifully with a rich and hearty meal. Its citrusy refreshment makes the perfect palate cleanser and light dessert to round off the meal.
I served it after my family enjoyed a STOUFFER’S® Large Family Size Lasagna with Meat & Sauce.
I picked up this lasagna in the frozen food section of Walmart.
It was a pleasure to gather around the goodness of STOUFFER’S®. I especially appreciated how the lasagna had two different cooking options, one of which shortened the overall cooking time by almost 20 minutes.
Plus, this family-sized meal has no preservatives and uses real mozzarella cheese. Try it for yourself with this Ibotta offer!
What is sorbet?
Sorbet is made from fruit and sugar—no dairy. And it’s churned in an ice cream maker. A lot of restaurants use sorbet as a palette cleanser in between course meals because it’s refreshing.
It’s also SUPER easy to make at home!
- 1 ¼ pounds Granny Smith apples, cored and thinly sliced
- 1 ½ cups water
- 1 ½ cups sugar
- 1 ½ lemons, juiced
- 1 tablespoon honey
In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.