Apple and Honey Sorbet

4.7
(15)

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.

1
Prep Time:
1 hrs
Cook Time:
5 mins
Additional Time:
3 hrs
Total Time:
4 hrs 5 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 ¼ pounds Granny Smith apples, cored and thinly sliced

  • 1 ½ cups water

  • 1 ½ cups sugar

  • 1 ½ lemons, juiced

  • 1 tablespoon honey

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.

Nutrition Facts (per serving)

188 Calories
0g Fat
51g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 188
% Daily Value *
Total Fat 0g 0%
Sodium 3mg 0%
Total Carbohydrate 51g 18%
Dietary Fiber 2g 8%
Total Sugars 47g
Protein 1g
Vitamin C 19mg 96%
Calcium 18mg 1%
Iron 0mg 2%
Potassium 110mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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