Sorbet aux Pommes Verte (Green apple sorbet)

Recipe from Vaudeville

Adapted by Pierre Franey

Updated October 11, 2023

Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
3(5)
Comments
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—Pierre Franey

Featured in: In France, A Fondness For Homey Classics

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Ingredients

Yield:8 to 10 servings

  • 5 Granny Smith apples, about 3 ½ pounds

  • 4 tablespoons lemon juice

  • 2 cups confectioners' sugar

  • Calvados, if desired

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

46 grams carbs; 191 calories; 4 grams fiber; 2 milligrams sodium; 1 gram protein; 39 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions.

  3. Step 3

    Serve in individual cups with a glass of Calvados on the side. Or pour the Calvados over the sorbet when serving.

Tip

  • This sorbet should be made within two to three hours of serving.

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Ratings

3 out of 5
5 user ratings
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Comments

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KatieH

This was easy and delicious. I don't love the taste of confectioners sugar, so I think I'll try it with caster sugar or quick dissolving sugar next time. I have a ninja so I think I might leave the peels on next time for some more green. We didn't have Calvados, but Fireball was a hit.

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Credits

Adapted from Vaudeville

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