Chocolate and Apple Sorbet

Preparation info

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By James Viles

Published 2016

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  • 260 ml ( fl oz) fresh apple juice (about 600 g/1 lb 5 oz unpeeled apples, juiced)
  • 70 g ( oz) fine cane sugar
  • 20 g (¾ oz) glucose
  • 100 g ( oz) dark chocolate, broken into pieces


Strain the apple juice. Put 60 ml (2 fl oz) water in a saucepan and add the juice, sugar, glucose and chocolate. Heat until the chocolate has melted, then put in the fridge to chill.

Transfer to an ice-cream machine and churn until frozen. If you don’t have an ice-cream machine, pour into a shallow freezer container. Freeze until semi-frozen, then whisk very thoroughly. Freeze and whisk again, twice more.