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Apple and Honey Sorbet

4

245 min

Apple and Honey Sorbet

Apple and Honey Sorbet Photo 1

Time

245 min

Serving

8 persons

Calories

188

Rating

4.00★ (17)

Author: Victoria Buriak
This is the sorbet I served on Rosh Hashana meal between first and main course. It is white flecked with bright green, tangy from the green apples, and sweet with honey. Fresh and fabulous. Shana Tova! I recommend eucalyptus blossom honey, easily found in Israel.

Ingredients

  • ¼ pounds Granny Smith apples, cored and: 1 piece (sliced)
  • ½ cups water: 1 piece
  • ½ cups sugar: 1 piece
  • ½ lemons: 1 piece (juiced)
  • honey: 1 Tbsp

Metric Conversion

Stages of cooking

Apple and Honey Sorbet Photo 21
Apple and Honey Sorbet Photo 32
Apple and Honey Sorbet Photo 43
Apple and Honey Sorbet Photo 54
  1. 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.
    Apple and Honey Sorbet Photo 2
  2. 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.
    Apple and Honey Sorbet Photo 3
  3. 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.
    Apple and Honey Sorbet Photo 4
  4. Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
    Apple and Honey Sorbet Photo 5

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