Apple Sorbet
By America's Test KitchenPublished on August 22, 2007
Time
50 minutes, plus 3 hours freezing
Yield
Serves 4
Ingredients
2 cups apple cider ¾ cup granulated sugar, plus 1 tablespoon2 tablespoons lemon juice from 1 large lemon1 tablespoon vodka, rum, or apple brandy
Instructions
- Combine cider, sugar, lemon juice, and alcohol in large bowl. Stir on and off for several minutes until sugar has dissolved. (Or, to speed chilling process in next step, combine ingredients in a metal bowl set over a larger bowl filled with ice water.) Rub finger along bottom of bowl to see if sugar has dissolved.
- Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.)
- Pour chilled mixture into container of an ice cream machine and churn until frozen.
- Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)
Time
50 minutes, plus 3 hours freezingYield
Serves 4Ingredients
2 cups apple cider
¾ cup granulated sugar, plus 1 tablespoon
2 tablespoons lemon juice from 1 large lemon
1 tablespoon vodka, rum, or apple brandy
Ingredients
2 cups apple cider
¾ cup granulated sugar, plus 1 tablespoon
2 tablespoons lemon juice from 1 large lemon
1 tablespoon vodka, rum, or apple brandy
Ingredients
2 cups apple cider
¾ cup granulated sugar, plus 1 tablespoon
2 tablespoons lemon juice from 1 large lemon
1 tablespoon vodka, rum, or apple brandy
Why This Recipe Works
After much trial and error, we found that a high sugar concentration was the secret to a creamy sorbet recipe. Sugar controlled the texture in our sorbet recipe. By using 1/2 cup of sugar per cup of fruit (give or take a few tablespoons, depending on the fruit), we were able to achieve the desired result: a smooth, creamy texture without cloying sweetness. We also found that adding a tablespoon of high-proof alcohol (tasteless vodka was our first choice) improved the texture of the sorbet and permitted a slight reduction in the amount of sugar.
Instructions
- Combine cider, sugar, lemon juice, and alcohol in large bowl. Stir on and off for several minutes until sugar has dissolved. (Or, to speed chilling process in next step, combine ingredients in a metal bowl set over a larger bowl filled with ice water.) Rub finger along bottom of bowl to see if sugar has dissolved.
- Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.)
- Pour chilled mixture into container of an ice cream machine and churn until frozen.
- Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)
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