Grannyâ€™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 purÃ©e the apple syrup mixture in food processor until smooth. Freeze in your ice cream maker according to manufacturer’s directions.
Soften slightly before serving.