Apple sorbet

  • 2 sheet Gelatine
  • 250 ml Apple juice
  • 250 g sugar
  • 2 tart apples (e.g. B. Granny Smith)
  • Juice of 1 lemon
  • 2 Protein (size M)
  • 1 Pinch Salt
50 minutes
Soak the gelatine in cold water. Simmer the apple juice and sugar in a saucepan until the sugar has dissolved, remove from the heat and Allow to cool. Squeeze out the gelatine, dissolve it in the still warm juice and allow to cool further. Wash and quarter the apples. Cut out the core and cut the pulp into pieces. Puree the juice, apple pieces and lemon juice for approx Raise the puree that is not more than lukewarm. Freeze the sorbet mixture in an ice cream maker or place in a flat, freezer-safe dish and freeze for 3–4 hours, stirring frequently
Waiting time 3–4 hours. Approx. 460 kJ, 110 kcal per ball. E 1 g, F 0 g, KH 26 g
1 portion approx:
  • 110 kcal
  • 460 kJ
  • 1 g protein
  • 26 g carbohydrates


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