Baked Apple Sorbet
How do you improve on baked apples? Purée and sorbet them! The smooth applesauce at the core of this cool treat is made with a mix of sweetly crisp Cortland and tart McIntosh, which breaks down easily when cooked.
Ingredients
- 2 cups (500 ml) baked applesauce, warm
- 1/4 cup (55 g) sugar
- 1 tbsp (15 ml) lemon juice
Instructions
- In a food processor, process all the ingredients together for 1 minute. Transfer to a bowl and let cool. Refrigerate until completely chilled.
- Pour the mixture into an ice cream maker and churn for 20 minutes, until thickened, or follow the manufacturer’s instructions.
- Transfer to an airtight container and freeze for 1 hour or until firm. If needed, let the sorbet soften at room temperature for a few minutes before serving.
How do you improve on baked apples? Purée and sorbet them! The smooth applesauce at the core of this cool treat is made with a mix of sweetly crisp Cortland and tart McIntosh, which breaks down easily when cooked.