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Photo by: Joseph De Leo
You need a motorized juicer-extractor and an ice cream maker in order to make this refreshing sherbet, but if you have these machines, this is quick and easy to make. We serve apple sherbet with apple tart or with simple butter cookies. Granny Smith is the apple of choice, but don’t hesitate to try it with any good similar variety. The secret is to work quickly—otherwise, you’ll end up with brown apple sherbet. Have all your equipment and ingredients ready before you begin cutting the apples.
Measure the sugar and water into a small saucepan and stir together over low heat to dissolve the sugar.
Whisk the egg white in a bowl until light and fluffy.
Cut the apples into chunks, removing the cores and pushing the apple chunks through a juice extractor as you go.
Quickly whisk together the apple puree, sugar syrup, egg white, and lemon juice. It’s okay if the egg white rises to the top; it will be incorporated as the sherbet is frozen.
Freeze following the instructions for your ice cream maker.
Nutritional information is based on 8 servings.
Nutrients per serving (% daily value)
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