Best Apple Sorbet Recipes

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.

CRANBERRY AND APPLE-CIDER SORBET

Steps:

• In a large saucepan, bring cranberry juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, 2 to 3 minutes. Remove from heat; stir in lemon juice.
• Transfer to a 9-by-13-inch baking dish. Freeze for 2 hours, then mash with a fork. Cover, and continue freezing until set, at least 2 hours and up to overnight.
• Transfer sorbet to a food processor; puree until smooth. Transfer to an airtight container; refreeze until ready to serve.

APPLE-CHERRY-WHITE CHOCOLATE FRANGIPANE TART WITH GREEN APPLE SORBET AND CHERRY-APPLE BRANDY COMPOTE

Steps:

• For the pate brisee: In a food processor, blend the flour, sugar and salt with the butter until a coarse meal forms. Add the water and mix until a dough forms.
• Form the dough into a disc, sandwich it between two sheets of parchment paper, and roll into a 1/4-inch-thick slab. Chill for 30 minutes.
• Cut out circles of dough to fit six 4-inch tart pans; line the tart pans with the dough. Refrigerate until ready to use.
• For the frangipane filling: Combine the butter, cornstarch, almond paste, powdered sugar, dried cherries, white chocolate and egg in a food processor. Process to form a paste.
• For the tart: Fill the lined tart pans a little over halfway with frangipane filling. Top each with a nice fan of sliced apples.
• Bake in a preheated 375-degree oven for 15 minutes. Lower the heat to 325 degrees and continue baking until golden on the edges and set at the center, another 15 minutes.
• Remove from the oven and allow to cool before service.
• Unmold the tarts and glaze with melted apricot preserves.
• For the cherry-apple brandy compote: Mix the cherries, sugar, brandy and pectin in a saute pan and cook until thickened, about 10 minutes.
• Add a few drops of lemon juice and cook for another minute.
• Allow to cool, then puree and serve.
• For the green apple sorbet: Make a simple syrup by boiling the sugar and water together. Let cool to room temperature, about 1 hour.
• In a blender, puree the apples along with the simple syrup and the lemon juice until smooth; strain if a smoother texture is desired.
• Add the citric acid, and taste ¿ add more citric acid if needed to make sure the flavor is bright.
• Transfer the mixture to an ice-cream machine and spin according to manufacturer's instructions.
• Serve the tarts with compote and sorbet.

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.

CRANBERRY AND APPLE-CIDER SORBET

Steps:

• In a large saucepan, bring juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, about 3 minutes. Remove from heat; stir in lemon juice.
• Transfer to a 9-by-13-inch nonreactive baking dish. Freeze for 2 hours, then mash with a fork. Cover with plastic wrap and return to freezer until set, at least 2 hours or up to 1 day.
• Purée sorbet in a food processor until smooth. Transfer to an airtight container and freeze until set, at least 2 hours (or up to 1 week), before serving.
• Nutrition Information
• (Per Serving)
• Calories: 107
• Fat: 0.1g
• Protein: 0g
• Carbohydrates: 27.4g
• Fiber: 0.1g

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.

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.

GREEN APPLE AND MINT SORBET

Steps:

• Put apples and 1/4 cup water in a medium saucepan. Cook over medium heat until softened, about 10 minutes. Let cool. Transfer to a food processor; add lemon juice. Process until smooth. Transfer to a medium bowl. Stir in syrup.
• Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

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.

FRESH CRANBERRY APPLE SORBET

Steps:

• Bring cranberries, chopped apple and water to a boil, then reduce to a simmer until berries pop and mixture thickens slightly. About 8-10 minutes.
• Let cool slightly, then add sugar and boiled cider, mixing until sugar dissolves.
• Puree mixture either in a regular blender or with a stick blender, refrigerate puree several hours or overnight.
• Transfer to ice cream machine and churn until frozen. Either enjoy immediately as soft serve or freeze until solid. Yum!
• NOTE: You can, of course, peel your apple before cooking, but I always leave the peel on for the fiber and the pectin. The stick blender makes short work of it, and I always like a slightly coarse, rustic texture anyway. If you don't have boiled cider, simply use apple juice in place of the water. Or you can easily make your own boiled cider in the crock pot. Just throw in some pure apple cider (not 10% apple juice cocktail, you get the idea), and cook it on high until it reduces down to a thick syrup. Voila! It keeps in the fridge for ages. Also, I used Splenda in place of the sugar to hold the calories down and it worked perfectly. Last but not least, I always stir in half a teaspoon of xanthan gum before pouring into the ice cream machine. It gives the final product a smooth, scoopable texture and eliminates the iciness you get with a lot of homemade ice creams. Xanthan gum can be found in the health food aisle with the Bob's Red Mill products. Have fun!

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 TART TATIN WITH GOAT CHEESE TIMBALE AND GREEN APPLE SORBET NAPOLEON

Steps:

• Preheat oven to 200 degrees F.
• To make the apple chips, slice the apples thinly on a mandolin. In a saucepan, bring the sugar and water to a boil, add the apple slices, and blanch for 30 seconds. Remove apples, place on a cookie sheet lined with parchment paper, and bake for 2 hours, or until crisp.
• To prepare the apple sorbet, combine all of the ingredients together and strain. Freeze the mixture in an ice cream machine.
• To make the apple sauce, combine the raisins, grape juice, apple juice, sugar, and vanilla seeds, and bring the mixture to a simmer, stirring occasionally for 5 minutes. Reduce the heat to low, cook gently until the mixture is reduced by half, about 35 minutes. Let sauce cool at least 15 minutes before serving, or store in refrigerator.
• Preheat oven to 375 degrees F.
• To make the apple tart tatin, peel, core and slice the apples thinly. Cut the butter into small pieces. In a saucepan, combine the sugar and water, and cook to caramel stage, washing down the sides as necessary with a brush and water. Add corn syrup. Remove the pan from the heat and whisk in the butter until melted and smooth. Pour an equal amount of the sauce into 6 (2-inch) ramekins. Arrange the apple slices over the caramel, filling the ramekins.
• Roll the puff pastry out, and using a cookie cutter, cut out 6 (2 1/2-inch) circles, and dock the dough using a fork. Drape 1 pastry circle over each mold, and tuck the edges in.
• Place the molds on a baking sheet, and bake for about 20 minutes, or until the pastry is puffed and golden. Allow the tarts to cool for at least 1 hour.
• Preheat oven to 290 degrees F.
• To make the goat cheese timbale, combine the cream cheese, goat cheese, sugar, and vanilla in a mixer using a paddle attachment. Add the mascarpone and eggs, and mix well. Spoon the mixture into 6 (2-ounce) timbale molds, cover with foil, and prick the foil with a fork. Place in a baking pan with water, and bake for 10 minutes. Rotate the molds and lift the foil to allow the steam to escape. Replace the foil, and bake for 8 minutes more.
• To serve, reheat the apple tatins, and unmold onto a dessert plate. Unmold the timbale next to the tatins. Make the Napoleons by layering an apple chip with a small scoop of sorbet, adding another apple chip on top, a scoop of sorbet, and topped with a third apple chip. Place a bit of the apple raisin sauce on top of the goat cheese timbales, and drizzle some sauce around the timbales and tart.

GREEN APPLE SORBET

Steps:

• Simmer sugar and water in a small heavy saucepan, stirring, until sugar is dissolved, then remove from heat.
• Crush vitamin C tablet to a powder with a mortar and pestle or the back of a spoon and place in a 1-quart container that will fit under spout of juicer.
• Using electric juicer, juice apples into container. Spoon off foam and stir in sugar syrup. Chill, covered, until cold, at least 1 hour.
• Freeze in ice-cream maker.

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.

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.

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.

GREEN APPLE SORBET WITH PISTACHIOS

Steps:

• Combine 2 chopped apples, water, white sugar, and lemon juice in a food processor; blend until smooth.
• Pour blended apple mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.
• Top with sliced green apple, pistachios, and confectioners' sugar before 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.)

GRANNY SMITH APPLE SORBET

Steps:

• Place all ingredients in the jar of a blender; blend until pureed. Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to freezer until firm or up to 3 days.