Apple Sultan Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Shepton Mallet

Chef/proprietor Monica Austin


For the ice cream

  • lb. (675 g.) cooking apples
  • 6 oz. (175 g.) castor sugar
  • rind of 1 lemon
  • 1" cinnamon stick
  • 1 pint (575 ml.) water
  • juice 2 lemons
  • green colouring
  • 2 fl.oz. (50 ml.) brandy
  • 5 fl.oz. (150 ml.) cream, whipped

For the compôte

  • 8 oz. (225 g.) sultanas
  • ½ pint (275 ml.) water
  • 1 oz. (50 g.) white rum
  • 3 oz. (75 g.) castor sugar
  • 1 bay leaf
  • strip lemon peel


Peel and slice the apples. Put in a pan with the sugar, lemon peel, cinnamon and water. Bring to the boil and cook until the apples are tender. Add the lemon juice and colour slightly green. Put through a sieve, cool and add brandy.

Place into ice cream machine or deep freeze and leave until partly frozen. Add the whipped cream and finish freezing.

Make the compote by simmering all the ingredients together until the mixture becomes like thick cream. Remove bay leaves and lemon peel and chill.

Serve the ice cream topped with the sultana compôte.