This may be the epitome of freshness, a perfect balance of sweet and tart, with the crispness of the apple apparent, even in sorbet form. Be prepared: This can take a very long time to freeze in a home ice cream maker.
Recipe information
Yield
makes about 1 1/2 quarts
Ingredients
Preparation
Step 1
Set up an ice bath in a large bowl.
Step 2
Put the water, corn syrup, and invert sugar in a saucepan and bring to a boil over medium-high heat. Add the granulated sugar, stirring until the sugar dissolves. Pour into a medium bowl, set into the ice bath, and chill quickly, stirring often.
Step 3
Put the lemon juice in the container that will be catching the apple juice.
Step 4
Core the apples and put them through a juicer. Skim the foam and pour the juice through a fine strainer into the container with the lemon juice. Measure out 3 1/3 cups and add to the syrup.
Step 5
Freeze immediately in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
