Green Apple Sorbet
- 5 Granny Smith apples (about 3 pounds)
- 3/4 cup sugar
- 1/2 cup water
- 3 lemons
- 1 large egg white, optional
- Red currants for garnish, optional
- An optional egg white helps to emulsify and preserve the texture of sorbet, which is especially helpful if you plan to make it a day or two ahead.
- Core apples and cut into 1-inch cubes. In a large heavy saucepan, combine apple, sugar, water and juice from 1 lemon. Bring mixture to a simmer, stir to dissolve sugar, cover and cook until apples are very soft, about 15 minutes.
- Over a bowl, strain mixture through a medium sieve, pressing to force apples through; discard skins. Chill, covered, until cold, at least 1 hour.
- Freeze in an ice cream maker, adding egg white during the last 2 to 3 minutes of churning, if using. While sorbet is freezing, thinly slice remaining lemons. Serve sorbet with lemon slices and red currents, if using.
apples, sugar, water, lemons, egg white, red currants, egg
Taken from www.epicurious.com/recipes/member/views/green-apple-sorbet-50017570 (may not work)