Granny Smith apple sorbet

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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.

First published in 2015

Ingredients

Metric

Imperial

Apple sorbet

Equipment

  • Ice cream maker
  • Blender

Method

1
Peel and core the apples, then chop the flesh. Place in a suitable container and freeze until the apples are hard and frozen
2
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
3
Churn the mix in an ice cream maker, then keep frozen until ready to serve
First published in 2015
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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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