This apple sorbet with ginger is not only incredibly pretty, it also tastes great. The beautiful blush tone comes from the use of whole apples with their skins, while the flavor comes from the addition of ginger and sweet Gewürztraminer.
Who doesn’t have a favorite recipe for apples? For some of you sorbet lovers out there, this recipe could be just the ticket. Authors Frank Browning and Sharon Silva say: “This large batch of refreshing pink apple sorbet – its beautiful color is the result of cooking the apples unpeeled – was devoured by a legion of not-too-shy friends at one of our regular apple recipe tastings.”
You can easily halve the apple sorbet recipe, so happily the busy cook leaves the rest of the wine to drink. Although we’re not so sure we’d want to sacrifice it at the expense of enjoying more of that bright red sorbet.
Oh yes, and don’t be stingy when it comes to buying the Gewürztraminer. Otherwise, your fancy sorbet will taste like sorbet served at a highway rest stop.-Frank Browning
Frequently asked questions about apple sorbet
Since this recipe uses sweet wine and adds sugar, don’t choose an apple that is too sweet. Choose apples that are ripe, unblemished and that you enjoy eating.
Yes. It will likely be a little icier than stirred sorbet, but you can make it by pouring the chilled mixture into a shallow container after step 3. Place the container in the freezer, stirring every 30 minutes until fluffy and frozen.
☞ Like sherbet? Try these:
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Cut the apples in sixths lengthwise, but do not peel or core them. Put them in a heavy saucepan. Lightly crush the ginger with the flat side of a knife to release its flavor and add to the pan along with about 2 cups of wine.
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Place saucepan over medium-high heat, allow mixture to simmer, and cook until apples are tender, about 15 minutes.
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Add the sugar to the apple mixture and stir until dissolved, about 2 minutes. Take the pan off the stove. Scoop out the ginger and discard.
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Gently pass the cooked apples and their liquid through a fine-wheel food grinder set over a bowl. Stir in the remaining wine, cover the bowl and refrigerate until the mixture has cooled, about 2 hours.
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Place the cool mixture in an ice cream maker and freeze according to the manufacturer’s instructions. Place the apple sorbet in a container, cover and place in the freezer for about 2 hours until set.
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To serve, pour the sorbet into clear glass bowls. Enjoy the glory of worship.
Portion: 2 shovelsCalories: 107 kcalCarbohydrates: 28 GProtein: 0.3 GFat: 0.2 GSaturated Fatty Acids: 0.03 GPolyunsaturated fat: 0.1 GMonounsaturated fatty acids: 0.01 GSodium: 1 mgPotassium: 122 mgFiber: 3 GSugar: 24 GVitamin A: 61 IUVitamin C: 5 mgCalcium: 7 mgIron: 0.1 mg
Nutritional information is calculated automatically and should therefore only be used as an approximation.
Recipe tester reviews
OMG, this apple sorbet is so much better than I expected! The sorbet is smooth and has a very nice peachy color and is really very easy to make. The ginger flavor is only in the background and makes the apples even more “appley”.
Since the suggested apples are not currently available in our area, I used a different apple variety, Elstar, the only sweet and tart variety available at our local farm stand. This apple sorbet is quite sweet and the sorbet was actually a bit too sweet for me. Next time I might mix apple varieties and maybe use a very tart apple like Granny Smith with something like the Elstar.
In any case, I really liked this sorbet.
Originally published September 12, 2010