For Sugar Syrup
- 1 Cup Sugar
- 1 Cup Water
Combine in a saucepan, stirring to dissolve, and bring to a boil on high heat. Turn off, and allow to chill fully. (This can be done quickly if necessary by pouring into a shallow baking dish and placing in the freezer). There will be extra syrup for future sorbets. Makes 1 quart.
- 3 Cups Granny Smith Apple Juice-or substitute apple cider
- 1 Cup Sugar Syrup- approximately, the amount varies depending on the sugar content of each juice (see method of determining correct sugar content below)
- Fresh Lemon Juice To Taste
Granny smith apple juice can be made by peeling, coring and dicing the apples and pass through a fruit/vegetable juicer. In tall, narrow container, like a large iced tea glass, pour in the apple juice. Now, place a well washed whole egg gently into the mix. It should sink to the bottom. Gradually pour in sugar syrup until the egg begins to float. Continue until the egg shell floats and the surface the size of a dime is exposed over the top of the juice mix. This is correct sugar density for sorbet. If there is too little sugar, the sorbet will freeze like an ice cube and can’t be scooped, if too much sugar, the sorbet won’t freeze fully. If less than a dime sized circle is exposed, add more sugar, if more is exposed, add a little water. Flavor to taste with a dash of lemon juice. Don’t be afraid if the mix tastes a bit sweet and or tart since when frozen the flavors will be gentler.
Pour this mix into an ice cream/sorbet maker and freeze fully according to manufacturers directions. Transfer mix into small plastic containers filling to the top, cover and store in freezer to fully freeze. Serve garnished with some fresh apple slices and a mint leaf.