Best 11 Apple Sorbet Recipes

GREEN APPLE SORBET

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.

RICE PUDDING WITH GREEN TEA APPLE SORBET AND CHILI PINEAPPLE

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.

APPLE AND HONEY SORBET

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.

GAZPACHO SORBET WITH APPLE ASPIC

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

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

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

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.

POMEGRANATE AND APPLE CIDER SORBET

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.

SORBET AUX POMMES VERTE (GREEN APPLE SORBET)

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.

SPICED APPLE CIDER SORBET

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

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.