Apple sorbet

Preparation: 3 hr 45 min

Cooking: 15 min

Serves: 4-6

• 1 kg green apples

• 60 ml (¼ cup) caster sugar

• juice of 1 lemon

• 60 ml (¼ c) apple juice

1. Core the apples and slice. Place slices in a saucepan over medium heat with sugar and 125 ml (½ c) water. Simmer for 15 minutes or until apples are soft.

2. Cool the apples then tip into a blender with lemon juice. Blend until smooth and stir in the apple juice.

3. Place in a freezer-proof container and freeze for 2 hours. Using a fork, flake the sorbet to break the ice crystals.

4. Freeze again for an hour then flake again. Return to the freezer for 30 minutes then serve.

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