← Back to Search Results
American
 Green Apple Sherbet

Photo by: Joseph De Leo
Comments: 0
 

Recipe

You need a motorized juicer-extractor and an ice cream maker in order to make this refreshing sherbet, but if you have these machines, this is quick and easy to make. We serve apple sherbet with apple tart or with simple butter cookies. Granny Smith is the apple of choice, but don’t hesitate to try it with any good similar variety. The secret is to work quickly—otherwise, you’ll end up with brown apple sherbet. Have all your equipment and ingredients ready before you begin cutting the apples.

Yield: Makes 1 quart

Ingredients

  • ½ cup sugar
  • ¼ cup water
  • 1 egg white
  • 5 pounds Granny Smith apples
  • 1 teaspoon lemon juice

Directions

Measure the sugar and water into a small saucepan and stir together over low heat to dissolve the sugar.

Whisk the egg white in a bowl until light and fluffy.

Cut the apples into chunks, removing the cores and pushing the apple chunks through a juice extractor as you go.

Quickly whisk together the apple puree, sugar syrup, egg white, and lemon juice. It’s okay if the egg white rises to the top; it will be incorporated as the sherbet is frozen.

Freeze following the instructions for your ice cream maker.


© 2002 Alice Waters

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

196kcal (10%)
17mg (2%)
13mg (22%)
8mcg RAE (0%)
307mg
14mg
1g
42g
7g
51g
0mg (0%)
10mg (0%)
0g (0%)
0g (1%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
spice Spice
by Ana Sortun
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
good-to-the-grain Good to the Grain
by Kim Boyce
new-american-table New American Table
by Marcus Samuelsson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?