Apple and Honey Sorbet12 Reviews
- Prep: 1 hr
- Cook: 5 min
- Ready In: 4 hr 5 min
“This is the sorbet I served on Rosh Hashana meal between first and main course. It is white flecked with bright green, tangy from the green apples, and sweet with honey. Fresh and fabulous. Shana Tova! I recommend eucalyptus blossom honey, easily found in Israel.” - by MALKALEVADOM
Original recipe yields 8 servings
- In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
- In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
- Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
- Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
Amount Per Serving (8 total)
- 188 cal
- 0.1 g
- < 1%
- 50.6 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"Excellent! I made the recipe as written and it turned out just great. The apple froze solid overnight in my freezer, so when I put all the stuff in my food processor and processed it, it was almost re..." See moready to serve with very little additional freezing. I agree that the peel does add texture (as indicated in the recipe), but in this case, that is not a bad thing. I will be making this one often!"
"The flavor and texture are fantastic - but I think next time I will only leave half of the skins on the apples. They made it a little too grainy for me...." See more"
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