Best 11 Apple Sorbet Recipes

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**Introducing Apple Sorbet: A Refreshing and Flavorful Summer Treat**

With the sun shining brightly and temperatures soaring, there's no better way to cool down and satisfy your sweet tooth than with a refreshing and flavorful apple sorbet. This delightful frozen dessert is not only a delicious treat but also a healthier alternative to ice cream, as it is made with fresh fruit and contains less fat and calories. In this comprehensive guide, we will take you on a culinary journey, exploring various apple sorbet recipes that cater to different tastes and preferences. From classic apple sorbet to unique variations infused with herbs, spices, and other fruits, you'll find the perfect recipe to tantalize your taste buds and beat the summer heat. Whether you prefer a simple and straightforward approach or are looking to experiment with exciting flavor combinations, we have you covered. So, gather your ingredients, prepare your sorbet maker, and get ready to indulge in the delightful world of apple sorbet.

Here are our top 11 tried and tested recipes!

RICE PUDDING WITH GREEN TEA APPLE SORBET AND CHILI PINEAPPLE



Rice Pudding with Green Tea Apple Sorbet and Chili Pineapple image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 6 servings

Number Of Ingredients 20

2 cups heavy cream
1 cup carnaroli rice
1/4 cup sugar
1 tablespoon orange zest
3 cardamom pods
1 vanilla bean
1/4 cup sugar
1 pineapple, peeled, cored, cut into1/4-inch slices
2 tablespoon butter
1 teaspoon chili powder
8 ounces green tea, steeped according to package
9 ounces sugar
8 ounces apple puree
1 egg white, whipped light and frothy
2 egg whites
1 egg
4 ounces confectioners sugar, sifted
1 1/2 ounces bread flour, sifted
1 teaspoon orange zest
1 teaspoon lemon zest

Steps:

  • In a saucepan, heat the cream to a boil and add the rice, sugar, orange zest, cardamom pods, and vanilla bean. Stir rice mixture until it becomes thick and creamy. Cook for approximately 15 minutes.
  • To make the chili pineapple, melt the sugar in a saute pan and caramelize. Add the pineapple slices and cook for approximately 3 minutes. Add the butter and the chili powder and cook an additional minutes. Set aside until ready to use.
  • Combine the green tea and sugar in a saucepan and heat the mixture to dissolve the sugar completely in order to make a syrup. Add the apple puree and allow the syrup to cool completely. Add the egg white and process the sorbet in an ice cream machine. Store in freezer until ready to use.
  • To make the tuilles, whip together the egg whites, egg, confectioners' sugar, and bread flour until they are blended well and smooth. Fold in the orange and lemon zest and allow the batter to rest overnight in the refrigerator. Spread the batter onto a greased and floured pan into half dollar sizes and bake for a couple of minutes until edges just begin to turn brown. Immediately remove from oven and allow to cool flat.
  • To serve, spoon rice pudding on plate and top with chili pineapple slices. Using 2 tuilles, create a sandwich with a sorbet scoop between the tuilles. Place on plate and serve.

GREEN APPLE SORBET



Green Apple Sorbet image

With my love for frozen things and apples, this was a perfect thing for me. The recipe yields 4 servings, but when I'm eating it...well, it's just for one. Great served when having a small bbq with friends or for just a weeknight dessert.

Provided by Redneck Epicurean

Categories     Frozen Desserts

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 5

4 granny smith apples
4 tablespoons fresh lemon juice, divided
4 tablespoons white sugar
1 1/3 cups apple juice
green food coloring

Steps:

  • Cut, core and coarsely slice the apples.
  • Place the apples in a saucepan along with lemon juice, sugar, and apple juice.
  • Boil for approximately 3 to 5 minutes or until soft.
  • Remove the green apple mixture from heat and cool.
  • Place in a blender or food processor and puree the green apple mixture until smooth.
  • Strain and transfer to a small container. Stir in green food coloring, mix well and place the green apple sorbet mixture in the freezer.
  • This can be made two days before.
  • When the green apple sorbet is completely frozen, remove from the freezer and place in a food processor or blender and puree again.
  • Return to the freezer until ready to use.

Nutrition Facts : Calories 184.7, Fat 0.5, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 48.1, Fiber 4.6, Sugar 39.8, Protein 0.6

APPLE AND HONEY SORBET



Apple and Honey Sorbet image

This is the sorbet I served on Rosh Hashana meal between first and main course. It is white flecked with bright green, tangy from the green apples, and sweet with honey. Fresh and fabulous. Shana Tova! I recommend eucalyptus blossom honey, easily found in Israel.

Provided by MALKALEVADOM

Categories     World Cuisine Recipes     Middle Eastern     Israeli

Time 4h5m

Yield 8

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 50.6 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 46.9 g

GAZPACHO SORBET WITH APPLE ASPIC



Gazpacho Sorbet with Apple Aspic image

Categories     Fruit     Tomato     Appetizer     Freeze/Chill     Apple     Summer     Chill     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 first-course servings

Number Of Ingredients 20

For apple aspic
1 cup clear (filtered) apple juice
1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
For gazpacho sorbet
1 teaspoon unflavored gelatin (from one 1/4-oz envelope)
1 tablespoon hot water
1 garlic clove
1/2 teaspoon salt
1 lb ripe tomatoes, cored and quartered
1/2 large red bell pepper, coarsely chopped
1/4 cup coarsely chopped sweet onion such as Vidalia
1 (1 1/2-inch) piece Kirby cucumber, peeled and quartered
2 tablespoons Sherry vinegar (preferably "reserva")
1 tablespoon orujo (Spanish clear brandy), grappa, or aquavit
1 1/4 teaspoons sugar
2 tablespoons mild extra-virgin olive oil (preferably Andalusian hojiblanca)
For drizzling
3 tablespoons balsamic vinegar
Garnish: fresh mint leaves
Special equipment: an ice cream maker

Steps:

  • Make aspic:
  • Bring apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.
  • Make gazpacho sorbet:
  • Soften gelatin in hot water 1 minute.
  • Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible. Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids. Discard solids.
  • Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
  • Reduce balsamic vinegar:
  • Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.
  • Assemble dish:
  • Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic vinegar, then top with a scoop (about 1/4 cup) of sorbet.

DREAM APPLE AND CINNAMON SORBET



Dream Apple and Cinnamon Sorbet image

I've done this sorbet with apples from the garden and it was delicious! You can use sweet of sour apples, the result will be very different.

Provided by Artandkitchen

Categories     Frozen Desserts

Time 10m

Yield 10 serving(s)

Number Of Ingredients 4

750 g apples (peeled, cubed, frozen, 1 1/2 pound)
250 g powdered sugar (1/2 pound)
1 tablespoon cinnamon
100 -150 ml milk (about 1/3-1/2 cup)

Steps:

  • Prepare your food processor.
  • Add cinnamon, powdered sugar and apples cubes and pulse until the cubes are broken. It will look like crumbles.
  • Add slowly the milk in small portions until it is smooth but still solid.
  • Check the taste. If you want you can add more sugar.
  • Have fun and enjoy it immediately!
  • Note you can change the recipe adding honey instead of sugar or adding lemon juice. I like it with little marsala-wine too or why not with rum.

APPLE CIDER SORBET



Apple Cider Sorbet image

The "apple cider" here is not the spiced stuff you find in the grocery store in fall. It's unspiced, filtered apple juice produced by companies such as Martinelli's. If you can't find it, premium apple juice is a closer substitution than spiced apple cider. Be sure to let this "ripen" for a few hours in the freezer (included in prep time); otherwise it will taste like frozen sugar water.

Provided by SaraStar

Categories     Frozen Desserts

Time 5h10m

Yield 1 1/2 pints, 6 serving(s)

Number Of Ingredients 3

2 cups sugar
2 cups water
1 1/2 cups apple cider or 1 1/2 cups apple juice

Steps:

  • Combine water and sugar in a 2qt saucepan. Bring to a boil. Reduce heat to low and simmer WITHOUT STIRRING for 5 minutes or until sugar is dissolved. Allow to cool completely (this may take a couple of hours). Stir in cider.
  • Freeze in an ice cream freezer according to manufacturer's instructions. (Probably 30 minutes.).
  • Leave in freezer to ripen for at least two hours before serving.

MULLED APPLE CIDER SORBET



Mulled Apple Cider Sorbet image

Categories     Ice Cream Machine     Dessert     Freeze/Chill     Low Sodium     Apple     Fall     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/4 quarts

Number Of Ingredients 4

6 cups unpasteurized apple cider
a 3-inch cinnamon stick
1/2 cup sugar
2 teaspoons strained fresh lemon juice

Steps:

  • In a large saucepan combine the cider, the cinnamon stick, the sugar, and a pinch of salt and boil the mixture for 5 to 10 minutes, or until the liquid is reduced to about 4 cups. Stir in the lemon juice, strain the mixture through a fine sieve into a bowl, and chill it, covered, until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

SORBET AUX POMMES VERTE (GREEN APPLE SORBET)



Sorbet aux Pommes Verte (Green apple sorbet) image

Provided by Pierre Franey

Categories     ice creams and sorbets, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 4

5 Granny Smith apples, about 3 1/2 pounds
4 tablespoons lemon juice
2 cups confectioners' sugar
Calvados, if desired

Steps:

  • Core and peel the apples. Cut them into eighths, then slice each section into thin strips. There should be about 4 cups. Place them in a food processor with the lemon juice. Add the sugar and blend until smooth.
  • Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions.
  • Serve in individual cups with a glass of Calvados on the side. Or pour the Calvados over the sorbet when serving.

POMEGRANATE AND APPLE CIDER SORBET



Pomegranate and Apple Cider Sorbet image

This refreshing blend of apple and pomegranate flavors on ice is tart and crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1/2 cup plus 2 tablespoons sugar
1 1/2 cups chilled fresh apple cider
10 to 12 pomegranates

Steps:

  • 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.

SPICED APPLE CIDER SORBET



SPICED APPLE CIDER SORBET image

Categories     Fruit     Dessert     Freeze/Chill     Thanksgiving     Vegetarian     Quick & Easy

Yield 1 1/2 quarts

Number Of Ingredients 8

1 1/2 cups fresh apple cider
1/3 cups sugar
1 teaspoon whole cloves
3 whole cinnamon sticks
1 1/2 cups unsweetened applesauce
3/4 cups cranberry juice cocktail
Juice of 1 lemon
2 tablespoons dark rum

Steps:

  • Stir together apple cider, sugar, cloves and cinnamon sticks in saucepan. Bring to a boil over medium heat , stirring occasionally. Simmer for about 15 minutes. Remove from heat. Remove cloves and cinnamon sticks with a slotted spoon; discard. Whisk in applesauce, cranberry and lemon juices and rum. Cover and refrigerate overnight. Freeze as directed in the instructions for your particular ice cream maker. (We find that we get the best texture when we freeze for a relatively short amount of time - about 15-20 minutes, or just until frozen. This seems to keep the texture silkier. As always, leave to harden in the freezer for at least four hours before serving.)

APPLE SORBET



Apple Sorbet image

Categories     Fruit Juice     Blender     Ice Cream Machine     Dessert     Freeze/Chill     Kid-Friendly     Low Sodium     Frozen Dessert     Lemon     Apple     Vegan     Simmer     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 cups

Number Of Ingredients 4

2 cups clear apple juice
3 Granny Smith apples (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
1 tablespoon fresh lemon juice
3 tablespoons sugar

Steps:

  • In a large saucepan combine all ingredients and a pinch salt and simmer, uncovered, 10 minutes, or until apples are very tender. Strain mixture through a sieve into a blender and add half of solids in sieve to blender, discarding remaining solids. Purée apple mixture and chill until cold. Freeze sorbet in an ice-cream maker. Sorbet may be made 1 week ahead.

Tips:

- Use ripe, flavorful apples for the best sorbet. Granny Smith, Honeycrisp, and Braeburn are all good choices. - Peel and core the apples before freezing them. This will make it easier to blend them into a smooth sorbet. - If you don't have an ice cream maker, you can still make this sorbet. Simply freeze the apple mixture in a covered container for at least 4 hours, then blend it until smooth. - For a sweeter sorbet, add 1/4 cup of sugar to the apple mixture before freezing. - If you want a tarter sorbet, add 1/4 cup of lemon juice to the apple mixture before freezing. - Serve the sorbet immediately, or store it in the freezer for up to 2 weeks.

Conclusion:

Apple sorbet is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be customized to your own liking. With its sweet and tangy flavor, apple sorbet is sure to please everyone at your next party or gathering.

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