Apple sorbet

With the history of ice cream and flavoured ices, dating back to the Roman empire, having already been covered in a previous article, this deliciously fresh and vibrant sorbet needs little by way of introduction. It can be made with any variety of apple; however, a little experimenting in the Nosey Chef kitchen, has confirmed that only Granny Smiths  give the the beautiful pastel green colour shown in the photo.

This rather simple recipe is inspired by Great British Chefs with some Nosey Chef adaptations.

Apple sorbet

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Serves: 1 litre (approx)
Cooking Time: 3 hours


  • 1 lemon
  • 5 Granny Smith apples
  • 300g granulated sugar
  • 300ml water
  • 1 tbsp glucose syrup
  • 4g xantham gum



Juice the lemon and pour into a bowl that will be large enough to take all of the sliced apples covered with water. Add cold water, in the order of 1–2l. This creates an acidic solution which will prevent the apples from discolouring, maintaining the characteristic natural vibrant colour of the flesh of the Granny Smiths.


Working quickly, peel, core and slice the apples one at a time, dropping the slices straight into the solution of lemon juice as you go. Drain of the excess water and pat dry on a tea towel.


Lay the apples on a lined baking sheet, in a single layer, and place in the freezer. Leave until the slices are frozen solid. This process breaks down the cell walls, in a similar manner to boiling or stewing, without losing any of the flavour, colour or texture.


While the apples are freezing make your simple syrup. Place the sugar and water in a clean pan and bring to the boil, stirring occasionally to ensure all of the sugar has dissolved. Measure out 570ml and add a large tablespoon of glucose syrup to the warm solution, still until dissolved and place in the fridge to cool.


Draw off about 100ml from the 570ml and add the xantham gum, whisking until completely dissolved. The purpose of the xantham gum is to prevent formation of ice crystals during freezing, giving a smooth silky texture to the sorbet, rather being slightly granular. Leave to stand for about 15 minutes to allow the gum to become fully hydrated.


Place the frozen apples into a liquidiser along with the cooled syrup and the xantham gum solution. Blitz into a smooth purée and churn in an ice cream maker.


Transfer to a plastic container and freeze.


Serve on its own or with a slab of warm gingerbread as beautifully balanced seasonal dessert as we enter into autumn.

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