"As apples come into season, this is a wonderful way to use up the glut from the tree. The fresher the apples, the more pure the taste of the sorbet, so use the most recently harvested ones you can find. If you don’t have an ice cream machine you can make this into a delicious granita instead. Just follow the notes at the bottom of the recipe. We like to serve this best in Usurai water glasses." Hanna Goldsmith, buildingfeasts.com
- 200g caster sugar
- 250ml water
- 500ml cold pressed apple juice from approximately 1kg apples
- 125ml lemon juice from approximately 6 lemons
- pinch of salt
Make sugar syrup: Combine the sugar and the water in a small saucepan on a medium heat. Warm through until the sugar dissolves completely. Allow to cool.
Juice the apples, preferably with their skin both for speed and as the skin adds a huge amount of flavour.
Combine 250ml cooled sugar syrup, the apple juice and lemon juice. Chill mixture, stir together one more time and churn according to your ice cream makers instructions.
If you do not have an ice cream maker, pour the apple mixture into a glass or plastic freezer safe container around 20 x 30cm and cover with a lid or cling film. Leave to set for 1-2 hours and then stir through with a fork creating crystals. Repeat the stirring/scraping with a fork twice more at one hour intervals until frozen into apple coloured snow.
Scoop into glasses and serve.
Photo: Jeremy Coleman