Ingredients
- 5 Granny Smith apples, about 3 1/2 pounds
- 4 tablespoons lemon juice
- 2 cups confectioners’ sugar
- Calvados, if desired
8 to 10 servings
Preparation
- 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.
- This sorbet should be made within two to three hours of serving.
Dining and Cooking