Culinary Institute of America

Granny Smith Apple Sorbet II

Preparation info
  • Makes

    2 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Granny Smith apples 1

Method

  1. Line ten 3-in/8-cm-long, 1-in/3-cm-diameter PVC tubes with a strip of acetate. Place on a flat sheet pan lined with a silicone baking mat and freeze.
  2. To juice the apples, cut the apples into sixths and pass through a professional juicer. As the juice pours out of the juicer, stir the ascorbic acid into the container into which the juice is pouring, to prevent o