Get ready to enjoy all things Fall with our Apple Pie Sorbet.
We’re sharing how you can make this frozen apple treat below.
Apple Pie Sorbet
It is that time again for all things Fall, meaning apple cider, chunky sweaters, s’mores, and bonfires.
Our sorbet is all those things but chill like cool late-October mornings.
What makes our sorbet so special?
Our sorbet is made with all the ingredients that make grandma’s homemade apple pie delicious, minus the butter.
We use sweet ripe Honeycrisp apples, sugar, light brown sugar, pure vanilla extract, freshly squeezed lemon juice, and apple pie spice.
We also throw in organic honey and a pinch of sea salt to give this recipe a little razzle dazzle!
Love sorbet? Try this recipe:
Our Apple Pie Sorbet is so smooth and crazy delicious.
It is like enjoying a loving spoonful of a favorite autumn memory.
We like to think it tastes just like home sweet home.
Hmmm, so good!
What You Will Need
Apples. I love sweeter tasting apples for this recipe, like honey crisp or McIntosh.
Apple Cider. I prefer the flavor of unprocessed apple cider. I also like unprocessed apple cider for its sweetness and high fiber composition, which are essential for making our sorbet.
Apple Pie Spice. If you do not have apple pie spice, combine three tablespoons of ground cinnamon with two teaspoons of nutmeg and two teaspoons of allspice.
Pure Vanilla Extract. Adding pure vanilla extract adds depth to this recipe.
I have granulated Sugar & Honey. Both add sweetness, and the honey makes this sorbet recipe shine like a diamond. Trust. Also, if you don’t have honey, may I suggest using organic agave syrup?
Lemon Juice & Sea Salt. These two ingredients add balance and counter the sweetness of the sugar and honey. Freshly squeezed lemon juice works best, but store-bought lemon juice is a good alternative. No sea salt? Kosher salt will do just fine.
How to make Apple Pie Sorbet
Ingredients:
- 3 honey crisp, McIntosh or Fuji apples
- 2 cups of unprocessed apple cider
- 1 tsp apple pie spice
- 1 tsp pure vanilla extract
- 1/2 cup granulated white sugar
- 1/4 cup light brown sugar
- 1/4 cup of honey
- 2 tbsps of freshly squeezed lemon juice
- 1/2 tsp sea salt
Directions:
- Peel and core apples and cut them into thin slices.
- Place a non-stick skillet over medium-high heat.
- When the skillet is hot, add the apples, sugar, apple pie spice, and vanilla extract.
- Cook the apples until they are softened, about 10 minutes.
- Transfer the cooked apples into a bowl and place them into the fridge to cool.
- Once the apples are cool, spoon them into a food processor, and add the unprocessed apple cider, honey, freshly squeezed lemon juice, and sea salt.
- Blend until smooth.
- Pour the mixture into a pre-chilled ice cream maker and select the sorbet setting.
- Serve immediately or store in pint containers for up to 4 months.
Product List:
Ice cream maker, we have this one by Breville.
Here is our favorite budget-friendly ice cream maker.
We love McCormick Apple Pie Spice.
Grab these adorable pint containers for storing your sorbet.
You are going to love this ice cream cookbook.
The trick to good sorbet
The cool thing about sorbet is its simplicity, and the challenging thing about sorbet is its simplicity.
Good sorbet starts with the best fruit you can find—it doesn’t matter; grab the sweetest and most perfect fruit you can get your hands on.
The often used maxim, “good stuff in, good stuff out,” is primarily the gospel regarding turning out a good sorbet.
When you break down the science of sorbet, it comes down to the essential rules of sorbet:
Rule #1, find the best fruit; the sweeter and juicier the fruit, the better.
For our recipe, we used Honeycrisp Apples, but we also used a winning combination of honey, unfiltered apple cider, and, you guessed it, sugar.
But not all fruit is created equal. Ideally, the best fruits to make sorbet with are berries and stone fruits like peaches, plums, apricots, cherries, nectarines, and mangoes.
Fruits that have a high pectin concentration create creamier sorbet.
The same goes for fruits high in fiber (apples, mangoes, pears, etc.) The fiber and pectin in the fruits above act as thickening agents. Both pectins and fiber-rich fruits prevent the formation of ice crystals, resulting in smooth sorbet.
Rule #2, sugar matters.
Since sorbet does not have the binders ice cream has, you know the fat found in the eggs, milk, and heavy cream—which is the foundation of good ice cream.
Sorbet relies heavily on sugar to hold it together and create a creaminess that closely mimics the texture of ice cream.
Rule #3, you have quality fruit and sugar, but one more important thing to remember is the ratio of the ingredients.
Generally speaking, the ideal ratio for making good sorbet is the amount of fruit puree and the right amount of sugar.
Ideally, the ratio should be 4/1, which means four cups of fruit puree to one cup of sugar.
For our Apple pie sorbet, I added a little less white granulated sugar and made the difference by adding light brown sugar. You can also use a combination of sugar and honey. For example, I would use 3/4 cups of white granulated sugar and a 1/4 cup of honey.
The Egg Test
Some folks swear by the egg test to gauge whether or not you have enough sugar in your sorbet base.
Here is how it goes, add your fruit to a food processor along with the sugar and puree.
Pour the mixture into a bowl and gently place a clean chicken (no rotten eggs allowed) egg into the center of the mix.
If the sugar puree ratio is at least 20% – 30% sugar, the egg will be suspended with only about a quarter size area showing.
However, more sugar is needed if the egg sinks or is smaller than a quarter. Got it?
You don’t have an ice cream maker? No worries. Got a loaf pan?
After the ingredients are mixed in the food processor, pour the mixture into a loaf pan and cover with cling wrap.
Note. Make sure to press the cling wrap onto the top of the sorbet mixture–this will prevent ice crystals from forming on the surface of the sorbet.
Place the pan into the freezer and freeze overnight.
Now that you have the recipe, you must grab the ingredients and get busy in the kitchen.
If you have any questions, drop me a line in the comments below.
Apple Pie Sorbet
Ingredients
- 3 honey crisp McIntosh or Fuji apples
- 2 cups of unprocessed apple cider
- 1 tsp apple pie spice
- 1 tsp pure vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup of honey
- 2 tbsps of freshly squeezed lemon juice
- 1/2 tsp sea salt
Instructions
- Peel and core apples and cut them into thin slices.
- Place a non-stick skillet over medium-high heat.
- When the skillet is hot, add the apples, sugar, apple pie spice, and vanilla extract.
- Cook the apples until they are softened, about 10 minutes.
- Transfer the cooked apples into a bowl and place them into the fridge to cool.
- Once the apples are cool, spoon them into a food processor, and add the unprocessed apple cider, honey, freshly squeezed lemon juice, and sea salt.
- Blend until smooth.
- Pour the mixture into a pre-chilled ice cream maker and select the sorbet setting.
- Serve immediately or store in pint containers for up to 4 months.
Nutrition
Find more frozen treat ideas below:
Peppermint Stick Ice Cream Frozen Pie
30+ Refreshing Frozen Treats to Cool You Down
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