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.
Ingredients
- 1.25 pounds Granny Smith apples , cored and thinly sliced
- 1.5 cups water
- 1.5 cups sugar
- 1 ½ lemons , juiced
- 1 tablespoon honey
Instructions
-
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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Never Fail Biscuits
These biscuits are a never fail recipe, they're easy to make and everyone enjoys them.
Tender Potato Biscuits
These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!
Red Velvet Cake with Buttercream Frosting
Very moist red velvet cake -- with excellent buttercream frosting. A family tradition, as well as a favorite. Great for holidays!