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.

Discover more:

Share recipe

Related recipes

Mango and chilli sorbet

Anna Hansen

Blood orange sorbet

Galton Blackiston

Raspberry sorbet

Stephen Crane

Apricot sorbet

Stephen Crane

Mango sorbet

Marcello Tully

Ingredients

print recipe

shopping List

Metric

Imperial

Apple sorbet

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

print recipe

shopping List

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

Discover more:

Share recipe

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.

Apple

Recipe Collection

The forbidden fruit: are we eating and cooking the wrong apples?

by Hugh Thomas

7 recipes to cook in October

by Great British Chefs

Simon Haigh

Chef Profile

Mango and chilli sorbet

by Anna Hansen

by Galton Blackiston

by Stephen Crane

by Stephen Crane

by Marcello Tully

Spiced strawberry sorbet

by Paul Ainsworth

Lavender and blackberry sorbet

by Pascal Aussignac

Strawberry sorbet

by Stephen Crane

Citrus sorbets

by Francesco Mazzei

Sorbet

Recipe Collection

Blackcurrant and cherry soup

by Simon Wilder

Mango sorbet with marinated paw paw

by Galton Blackiston

Simple raspberry sorbet

by Adam Stokes

Green rhubarb sorbet

by Christoffer Hruskova

Raspberry wheat beer sorbet with marinated raspberries and raspberry beer jelly

by William Drabble

Mojito sorbet

by Victoria Glass

Beetroot sorbet

by Monica Shaw

Watermelon, rosemary and Prosecco sorbet cocktail

by Rosana McPhee

Pisco sour sorbet

by Helen Graves

Simon Haigh

Recipe Collection

Fort on food: fruit

by Matthew Fort

Blood orange mousse with blood orange sorbet

by Galton Blackiston

Blackberries, fresh figs, goat's curd and gingerbread

by Matt Weedon

Honey-roasted peach, peach sorbet and almonds

by Graham Hornigold

Apple, cranberry and pecan strudel

by Louise Robinson

Apple, lavender and brown butter tart

by Rosana McPhee

Cobnut and apple tart

by Regula Ysewijn

Spiced brown sugar apple cake

by Karen Burns-Booth

Apple cake

by Steven Hawkes

Lattice apple pie

by Karen Burns-Booth

Apple, beetroot and walnut crumble

by Tess Ward

Deconstructed maple apple crumble

by Kate Doran

Danish apple cake (Æblekage)

by Camilla Hawkins

Gluten-free apple and ginger crumble

by Victoria Glass

Apple and pear cobbler

by Becca Pusey

Toffee apple cake

by Sophie Thompson

Festive apple jellies

by Elly McCausland

Coconut and spice quinoa porridge with apple and raspberries

by Deena Kakaya

Apple and bacon puff pastry tart

by Ren Behan

Spelt and poppyseed crispbreads with bresaola, apple remoulade and pickled dill cucumbers

by Louise Robinson

Venison loin and bolognese

by Simon Haigh

Fillet of beef with braised oxtail, textures of onion and morel Madeira sauce

by Simon Haigh

How to fan fruit

How to cook fruit sous vide