Granny Smith Apple and Fennel Sorbet

Name: Granny Smith Apple and Fennel Sorbet
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 1.35 kg / 2 lb 15.62 oz / 27% Granny Smith Apple Juice; 950 g / 2 lb 1.51 oz / 19% Fennel Juice; 20 g / .71 oz ascorbic acid; 8 kg / 17 lb 10.18 oz fennel bulb and stems (without fronds); 10 kg / 22 lb 1.3 oz Granny Smith apples; 17 g / .6 oz ascorbic acid; 2.7 kg / 5 lb 15.24 oz / 54% simple syrup (50° Brix)

Preparation info

Difficulty
Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Granny Smith Apple Juice

10 kg / 22 lb 1.3 oz Granny Smith apples

Dessert
Vegan
Gluten-free

Method

For the Apple Juice: Cut the apples in sixths and pass them through a commercial-grade juicer. Use ascorbic acid (or vitamin C crystals) to prevent oxidation. As the juice pours out of the juicer, put some ascorbic acid (3 to 4 g / .11 to