Green Apple and Sparkling Cider Sorbet

Green Apple and Sparkling Cider Sorbet I know some of you may be thinking… “Seriously Brandon? I just got done shoveling myself out of 10 feet of snow.  Totally not in the mood to make sorbet.”  Being that I lived a good portion of my life on the East Coast, I can certainly sympathize with those of you dealing with the snow right now.  But now I live in San Diego.  It is 78 degrees and sunny today (don’t hate), so this sorbet is perfectly appropriate.  Granny Smith apples are steeped in a mixture of sparkling cider and sugar and then churned into a luscious, frozen treat.  I really like what the apple puree does for the texture.  This sorbet seems smoother (almost creamier) than my others.  Serve this Green Apple and Sparkling Cider Sorbet with some thinly sliced apples, a dollop of whipped cream and a dusting of ground cinnamon.  Yum.

Green Apples, Lemons and Sparkling Cider

Green Apple and Sparkling Cider Sorbet
Adapted from The Perfect Scoop.

4 Granny Smith apples (about 2 pounds)
2 cups sparkling apple cider
⅓ cup sugar
½ cup water
Freshly squeezed lemon juice to taste (about ½ teaspoon)

Sliced Green Apples Do not peel your apples.  Keeping the skins on, cut the apples into quarters and scoop out cores and seeds (I used a corer and then quartered).  Cut each quarter into 1 inch pieces (one slice lengthwise, two crosswise).

In a medium saucepan, combine sparkling cider, sugar and water.  Bring to a boil, stirring to dissolve the sugar.  Add the apple chunks, reduce heat to low, cover and simmer for 5 minutes.  Turn off the heat and let the apples steep covered until the mixture reaches room temperature.

Pour the apples and their liquid through a coarse mesh strainer into a clean bowl.  Using a silicon spatula, press the cooked apples to get all of the pulp through the strainer.*  Don’t fuss with the skins, just try to extract the flavorful pulp and juice.  Discard the peels.  Stir in lemon juice to taste.

Cover the mixture and place in the refrigerator to chill thoroughly.

Freeze sorbet in an ice cream maker according to the manufacturer’s instructions.

Makes about 3 cups.

*This process can take a little time.  You could also pass the liquids and solids through a food mill fitted with a fine disk (if you have one) to speed things up.

Comments

  1. says

    Sounds wonderful! I had a sparkling apple sorbet a few
    years ago as part of a tasting menu at a fancypants restaurant, and
    I’ve been dying to try to recreate it ever since. Thanks so much
    for sharing the recipe.

  2. Karen Clippinger says

    Sounds delish! I wonder can you just freeze the ingredients if you dont have an ice cream machine. I’m dying to try your meyer sorbet but I dont know if it will work. What do you think??

  3. richard gagliardo says

    hey how do you keep the apples from browning ive tried this and it tastes great but its comes out like apple sauce

  4. Brandon Matzek says

    @Evan Given all of the snow I am hearing about, you definitely need to book yourself a vacation!

    @Nicole Thank you for the kind words!

    @Richard My apples didn’t brown between chopping and adding them to the boiling cider. Perhaps try bringing the sparkling cider, sugar and water mixture to a boil first. Then, quickly chop up your apples and add to the boiling cider. Reduce to a simmer and continue with the recipe as stated above. The finished product does resemble a frozen apple sauce. The texture is creamier though and the sparkling cider provides some depth to the flavor. Good luck!

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