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The Perfect Apple Sorbet.

Posted in Food, and Food & Entertaining

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Sometimes the simplest ideas are the best. I spent the weekend clearing out any leftovers we had in the house. Which amounted to lemons from the McGregor tree (gnarled and regular), limes from our new sapling, red wine, plums (tasteless), passion fruit and two week old granny smith apples.

I made lemonade for the kids to drink with soda, a very tart lime syrup for me (a possible combo with soda and campari), plums (poached in red wine, cinnamon and start anise) and ginger lemon simple syrup for summer cocktails. I mixed the passion fruit pulp with mineola juice and froze it for another time. Which left the apples: “How about making some apple sorbet?”, asked Hannah Darcy, “That could be yummy.”

Sure my love.

Now – I have had mixed results with my sorbets. They are either tasteless, or they freeze rock solid. I didn’t have any commercial stabilisers, so I looked for something that would offer a new direction.

How Simon Haigh serves his Apple Sorbet

Simon Haigh provided it with his recipe that uses four ingredients: apples, lemon, sugar and water. And it is delicious.
5 Granny Smith apples – as fresh and as tart as you can get them
2 good sized lemons, juiced
570ml/2 cups of sugar syrup (note on the syrup: I used 500ml. Sorbet freezes sweeter than it tastes liquid, so I would recommend that you add the syrup bit by bit until you get the right balance for your palate. Next time I make it (and there will definitely be a next time) I am going to substitute clear apple juice for the syrup and see how that works out.

  1. Peel and core the apples, then chop the flesh. Place in a suitable container and freeze until the apples are hard and frozen.
  2. Place the chopped frozen apples in a blender with half of the sugar syrup and the lemon juice. Blitz until smooth, adding more syrup to taste. Then pass through a fine sieve.
  3. Churn the mix in an ice cream maker, then keep frozen until ready to serve. Or treat the mix like granita – allow it to freeze, scrape down with a fork, let refreeze and scrape again.

Haigh serves his sorbet with a ginger souffle. I ate mine in an ice-cream cone, at lunchtime today, sitting in the winter sun. Tasted like spring.

(Read more recipes from Great British Chefs here)

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  1. camparigirl

    You need a certain amount of sugar and water to keep the sorbet somewhat soft. I wonder whether the ratio in apple juice meets the criteria: you might end up with a popsicle.

    July 9, 2015
    • sofagirl

      Good point. I will have to play with it to see how I can rejig it – but it is so delicious that maybe just leaving out say a quarter of the sugar will do the trick.

      July 10, 2015

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