This apple sorbet with ginger is not only incredibly pretty but the flavors are outstanding, as well. The lovely blush shade comes from using whole apples, peels and all, while the flavors are thanks to the addition of ginger and sweet Gewurztraminer.
Who doesn’t have a favorite apple recipe? For some of you sorbet lovers, this recipe just may fit the bill. Says authors Frank Browning and Sharon Silva, “This big batch of refreshing pink apple sorbet—its lovely color the result of cooking the apples unpeeled—was gobbled right up by a legion of none-too-shy friends at one of our periodic apple recipe tastings.”
You can easily cut the apple sorbet recipe in half, which, happily, leaves the hardworking cook the rest of the wine to sip. Although we’re not so certain we’d want to sacrifice it for sipping at the expense of more of this blushing red sorbet.
Oh, and don’t be cheap when it comes to buying the Gewurztraminer. Otherwise, your fancy sorbet will taste like sherbet dished up at a freeway truck stop.–Frank Browning
Apple Sorbet FAQs
What type of apples should I use for this sorbet?
Since this recipe uses sweet wine, and adds sugar, don’t choose an overly sweet apple. Select apples that are ripe, unblemished, and that you enjoy eating.
Can I make this without an ice cream maker?
Yes. It will likely be a bit icier than churned sorbet, but you can make it by placing the chilled mixture into a shallow container after step 3. Place the container in the freezer and stir every 30 minutes until flaky and frozen.
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Apple Sorbet with Ginger
Cool, sweet, and blush pink, our apple sorbet with ginger is one of our favorite ways to use up apples. Gewurztraminer and ginger add a depth of flavor that makes it a stand-out dessert.
Cut the apples lengthwise into sixths, but do not peel or core. Place them in a heavy saucepan. Lightly crush the ginger under the flat side of a knife to release its flavor, and add it to the pan along with about 2 cups of the wine.
Place saucepan over medium-high heat, bring the mixture to a simmer, and cook until the apples are soft, about 15 minutes.
Add the sugar to the apple mixture and stir until it dissolves, about 2 minutes. Remove the pan from the heat. Scoop out and discard the ginger.
Carefully pass the cooked apples and their liquid through a food mill, fitted with the fine disk, placed over a bowl. Stir in the remaining wine, cover the bowl, and refrigerate until the mixture is chilled, about 2 hours.
Transfer the cool mixture to an ice cream maker and freeze according to the manufacturer’s directions. Spoon the apple sorbet into a container, cover, and place it in the freezer until firm, about 2 hours.
Spoon the sorbet into clear glass bowls to serve. Bask in the glory of the adulation.
Serving: 2scoopsCalories: 107kcal (5%)Carbohydrates: 28g (9%)Protein: 0.3g (1%)Fat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 122mg (3%)Fiber: 3g (13%)Sugar: 24g (27%)Vitamin A: 61IU (1%)Vitamin C: 5mg (6%)Calcium: 7mg (1%)Iron: 0.1mg (1%)
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Originally published September 12, 2010