Granny’s Spiced Apple Sorbet

Granny’s Spiced Apple Sorbet

Makes about 1 quart


1 1/4 pounds Granny Smith apples, halved and cored, skin on
1 lemon, juiced
1 1/2 cups sugar
1 1/4 cups water
1 2-inch piece cinnamon stick
1 tablespoon fresh ginger, sliced

Toss the apples with lemon juice and place in freezer overnight.

The next day, make a simple syrup with the sugar and water by bringing liquid to a boil. Add the cinnamon stick and ginger. Simmer for 5 minutes.

Pour over the apples and stir. Remove the cinnamon stick and ginger slice and purée the apple syrup mixture in food processor until smooth. Freeze in your ice cream maker according to manufacturer’s directions.

Soften slightly before serving.