This green apple sorbet uses real apples for flavour and just a touch of simple syrup to sweeten things up. The egg white helps to aerate the sorbet as it spins, creating a fine texture that makes the sorbet scoop-able even after it is firmly frozen (without it, homemade sorbets can become quite hard in the freezer). If a concern, you can use a pasteurized egg white (2 Tbsp/30 mL from a carton) or omit without compromising the taste.
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For the simple syrup
For the sorbet
The sorbet will keep for up to a week in the freezer.
For the simple syrup, bring the sugar and water to a simmer in a small saucepan over medium-high heat, stirring occasionally until the sugar has dissolved. Remove from the heat, cool and then chill completely before using.
For the sorbet, cut the apples into quarters (skin-on) and press through a juicer. Measure out 1 ¼ cups of juice and immediately stir in the lemon juice. If you do not have a juicer, then use 4 apples, cored, and puree them in a blender, straining the purée to extract the juice. Stir in the simple syrup and the egg white.
Start your ice cream maker and pour in the sorbet base into the maker and freeze following the manufacturer’s instructions. If firm enough, you can spoon the sorbet into cups to serve, or scrape the sorbet into a container and freeze until set.