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Green Apple and Sparkling Cider Sorbet

Green Apple and Sparkling Cider Sorbet

Adapted from The Perfect Scoop.
Servings 3 cups
Author Brandon Matzek


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


  1. 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).
  2. 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.
  3. 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.
  4. Cover the mixture and place in the refrigerator to chill thoroughly.
  5. Freeze sorbet in an ice cream maker according to the manufacturer’s instructions.

Recipe Notes

*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.