Refreshing apple sorbet

    4 hours 5 min

    Best made with tart Granny Smith apples. You can vary the flavour by adding different honey flavours, such as lavender honey or thyme honey.

    34 people made this

    Serves: 8 

    • 575g Granny Smith apples, cored and thinly sliced
    • 350ml water
    • 300g caster sugar
    • 1 1/2 lemons, juiced
    • 1 tablespoon honey

    Prep:1hr  ›  Cook:5min  ›  Extra time:3hr freezing  ›  Ready in:4hr5min 

    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.
    2. In a small saucepan, bring water and sugar to the boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
    3. Place apple in a blender, and liquidise 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.
    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.

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    Reviews in English (13)


    Excellent! I made the recipe as written and it turned out just great. The apple froze solid overnight in my freezer, so when I put all the stuff in my food processor and processed it, it was almost ready to serve with very little additional freezing. I agree that the peel does add texture (as indicated in the recipe), but in this case, that is not a bad thing. I will be making this one often!  -  21 May 2008  (Review from Allrecipes US | Canada)


    The flavor and texture are fantastic - but I think next time I will only leave half of the skins on the apples. They made it a little too grainy for me.  -  09 Jun 2006  (Review from Allrecipes US | Canada)


    MMMMM! One of the most delicious sorbets I've ever tasted-though i cut back a little on the sugar & i enjoyed it more, but other wise yum! The LEMON was to the touch- it complimented the desert. Well done!  -  09 Feb 2006  (Review from Allrecipes US | Canada)