Green Apple Sorbet

• 2/3 cup (130g) water
• 3 tablespoons (51g) light corn syrup
• 5 teaspoons (25g) Invert Sugar (page 185)
• 1 cup plus 2 tablespoons (230g) granulated sugar
• 1 tablespoon (14g) fresh lemon juice
• 7 or 8 Granny Smith apples

1. Set up an ice bath in a large bowl.
2. Put the water, corn syrup, and invert sugar in a saucepan and bring to a boil over medium-high heat.
3. Add the granulated sugar, stirring until the sugar dissolves.
4. Pour into a medium bowl, set into the ice bath, and chill quickly, stirring often.
5. Put the lemon juice in the container that will be catching the apple juice.
6. Core the apples and put them through a juicer.
7. Skim the foam and pour the juice through a fine strainer into the container with the lemon juice.
8. Measure out 3 1/3 cups and add to the syrup.
9. Freeze immediately in an ice cream maker.
10. Pack into a plastic container and freeze for at least 2 hours before serving.

water, light corn syrup, invert sugar, sugar, lemon juice, apples

Taken from www.epicurious.com/recipes/food/views/green-apple-sorbet-376876 (may not work)