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Ingredients
- 2 cups clear apple juice
- 3 Granny Smith apples (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
- 1 tablespoon fresh lemon juice
- 3 tablespoons sugar
Method
- In a large saucepan combine all ingredients and a pinch salt and simmer, uncovered, 10 minutes, or until apples are very tender.
- Strain mixture through a sieve into a blender and add half of solids in sieve to blender, discarding remaining solids.
- Puree apple mixture and chill until cold.
- Freeze sorbet in an ice-cream maker.
- Sorbet may be made 1 week ahead.
