Apple sorbet


  • 300 g Caster Sugar
  • 1 large Lemon
  • 1 Apple
  • 600 ml Water


    step 1

    Put the sugar and water in a saucepan and bring to the boil, making sure the sugar has dissolved. Reduce the heat and simmer for 5 minutes to make the syrup. Allow to cool and refrigerate until ready to use.

    step 2

    Core and chop up the apples, leaving the skins on. Toss immediately in the lemon juice to stop the apples from browning and to keep their bright green colour. Spread out on a baking tray and place in the freezer for a couple of hours.

    step 3

    Place the frozen apples and one-third of the syrup in a food processor and blend to a purée. Add the remaining syrup and blend again. Push the mixture through a fine mesh sieve to remove the coarser pulp and skin.

    step 4

    If using an ice cream maker, follow the manufacturer's instructions. Alternatively, transfer the mixture to a shallow plastic container and place in the freezer. After a couple of hours, take it out of the freezer and use a fork to break up the ice crystals forming around the edges. Return to the freezer and repeat a few more times to get a smooth texture. Serve as a refreshing dessert after a big meal.