Apple sorbet

For 4 people
  • 1 untreated lemon
  • 500 g apples (e.g. B. Reinetten)
  • 1/8 l Apple juice
  • 100 g Sugar
  • 6 EL Calvados
  • Baby apples and lemon balm
40 minutes
light
1.
Wash the lemon with hot water. Peel half a thin layer. Halve the fruit and squeeze out the juice. Peel the apples, quarter them and cut out the core. Cut the apples into pieces, put them in a saucepan and pour lemon juice over them. Add the lemon zest, apple juice and sugar, bring to the boil and cook for about 10 minutes. Remove the lemon peel. Add the calvados to the compote and let cool down a little. Finely puree the apples with the cutting stick of the hand mixer. Pass through a fine sieve and leave to cool in a bowl suitable for freezing. Place the apple mixture in the freezer for about 4 hours with a sturdy whisk. Stir vigorously several times with the whisk until it is a creamy, sprayable mass. Pour apple sorbet into a piping bag with a large star nozzle and squirt into chilled dessert glasses. Decorate with 1 baby apple each and a little lemon balm. Serve immediately
1 person approx:
  • 200 kcal
  • 880 kJ
  • 1 g fat
  • 38 g carbohydrates

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