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Green Apple Sherbet

Updated February 23, 2016
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Cookbook

Chez Panisse Fruit

Published by William Morrow

This image courtesy of JosephDeLeo.cookstr.com

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.

Makes1 quart

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe Coursedessert

Dietary Considerationgluten-free, healthy, lactose-free, low calorie, low cholesterol, low-fat, peanut free, soy free, tree nut free, vegetarian

Equipmentice cream maker

Five Ingredients or LessYes

Mealdinner

Taste and Texturefruity, sweet, tart

Type of Dishsorbet

Ingredients

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

Instructions

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.

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