Apple Sorbet With Caramelized Apples is a delightfully refreshing treat perfect for warm days. The recipe beautifully combines the tartness of Granny Smith apples with the sweetness of caramelized slices, all complemented by a smooth sorbet made from Golden Delicious or McIntosh apples. What more could one ask for?
When selecting apples, go for high-quality varieties that are fresh. If you can’t find Golden Delicious or McIntosh, consider using other sweet apples as substitutes. For a more intense flavor, you might play around with different spices, keeping in mind any allergies. Fresh lemon juice is key for brightness, but bottled juice could work in a pinch if needed.
Ice Cream & Frozen
Apple Sorbet With Caramelized Apples Recipe
Ingredients
- 7 golden delicious apples or 10 medium mcintosh apples (about 3 lbs)
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1/2 cup sugar
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1 dash ground cloves
- 1 dash ground allspice
- 3 granny smith apples (about 1 ½ lbs)
- 1 tablespoon confectioners’ sugar
Instructions
- Peel, halve, and core the Golden Delicious or McIntosh apples; toss them with 1/4 cup of lemon juice to coat. Crush the apples using a juice extractor, keeping the juice and pulp separate. Stir 5 tablespoons of sugar, 1/4 teaspoon ground cinnamon, a dash of ground cloves, and a dash of ground allspice into the apple juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer’s instructions until the sorbet is firm but not grainy, about 20 minutes. Transfer the sorbet to a freezer container and freeze for up to 4 hours or until ready to serve.
- Meanwhile, in a medium nonreactive saucepan, combine the reserved apple pulp, remaining 2 tablespoons of lemon juice, 4 tablespoons of sugar, and 1 ½ cups of water. Bring to a boil over medium-high heat, stirring until smooth, about 2 minutes. Strain the liquid into a medium heatproof bowl and let it cool.
- Peel, quarter, and core 2 of the Granny Smith apples, then slice them lengthwise into very thin slices and add them to the strained liquid.
- Preheat the oven to 325°F. Peel and core the remaining Granny Smith apple, slicing it crosswise into 1/8-inch rings. Place the rings on a nonstick baking sheet or a baking sheet lined with parchment paper and bake for about 8 minutes, or until lightly browned. Sprinkle the rings with 1 tablespoon of confectioners’ sugar, then place them under the broiler for about 30 seconds, or until the sugar melts. Let them cool completely before transferring to the freezer.
- To serve, scoop some of the sliced Granny Smith apples with their liquid into chilled dessert bowls. Dollop the sorbet on top and garnish with the caramelized apple rings.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 1 of 3: