Refreshing and bright, this simple dessert is easy to “improve” with a shot of apple brandy.
Nothing beats this sorbet after a heavy fall feast, especially if it is a rich and meaty one. Any bright, tart apple works well—everyday Granny Smiths are a great choice. For other varieties, you may want to increase or decrease how much sugar syrup you add. If you’re working with sweeter apples, puree them with about half the syrup, and add more the taste.
- 5 green apples
- 2/3 cup sugar
- 3 tablespoons fresh lemon juice
- Calvados or applejack (optional)
- 1. In a medium saucepan, bring the sugar and 1/3 cup water to a boil. Reduce the heat to maintain a steady simmer and cook until the syrup has thickened slightly, about 5 minutes.
- 2. Meanwhile, core and peel the apples. In a large bowl, toss the apple pieces with the lemon juice. Add to the sugar syrup and re-move from the heat—you want the hot syrup to slightly soften some of the apple pieces, but you don’t want to cook the apples.
- Transfer the mixture to a blender or food processor, and whirl until smooth. Transfer to a medium metal bowl. Set the bowl in a larger bowl full of ice wa-ter and stir the mixture to cool it off (if you want to cover and chill it instead, you can, just be sure to lay plastic wrap directly on the surface and prepare yourself for the mixture to brown any-way).
- 4. Transfer to an ice cream maker and freeze according to the manufacturer’s instruc-tions. If you don’t have an ice cream maker, you can get a quite decent fac-simile by transferring the metal bowl to the freezer, and whisking the mix-ture—be sure to get the frozen bits on the edges—every 15 minutes or so. As it thickens, you’ll need to move to a fork to mix it up. Or, go full granita style: pour the mixture into a metal pan, cov-er, and freeze, scraping it with a fork every hour or so.
- Serve with a shot of Calvados or apple-jack on the side, if you like. People can sip with the sorbet or pour it over the sorbet for a boozy dessert.