Apple Sorbet Recipe - Great British Chefs

Dessert
easy
10
15 minutes, plus freezing and churning time

PT15M

Prime Granny Smith apples are frozen, blitzed and churned in this gorgeous apple sorbet recipe. To serve with the garnishes pictured, check out Simon Haigh's original recipe – he serves this sorbet with a heavenly gingerbread soufflé.

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Ingredients

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Apple sorbet

5 Granny Smith apples
570ml of sugar syrup
2 lemons, juiced

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Ice cream maker
Blender

Peel and core the apples, then chop the flesh. Place in a suitable container and freeze until the apples are hard and frozen

5 Granny Smith apples

Place the chopped frozen apples in a blender with the sugar syrup and lemon juice. Blitz until smooth, then pass through a fine sieve

570ml of sugar syrup
2 lemons, juiced

Churn the mix in an ice cream maker, then keep frozen until ready to serve

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Simon Haigh

Simon Haigh cut his teeth at the famed Le Manoir aux Quat’Saisons, working with Raymond Blanc, whom he cites as a key inspiration to this day.

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