If you don’t have an ice-cream maker, pour your ice cream or sorbet base into a shallow baking pan and freeze, stirring and breaking it up with a fork every hour for 3 to 4 hours. Once solid, set the mixture aside at room temperature for about 10 minutes, then break it up and add it to a food processor. Pulse until smooth, then transfer the mixture to a container and refreeze.

Caramel Apple Sorbet




20 min


25 min


1 ¼ cups/185 g coconut palm sugar

1 ¼ pounds/565 g sweet-crisp apples, such as Fuji, cored and cut into large bite-size chunks

2 tablespoons freshly squeezed lemon juice (from 1 or 2 lemons), or more to taste

Fine sea salt to taste


  1. In a medium saucepan over medium-high heat, combine the sugar with 1 ¼ cups/295 mL of water and bring to a boil, stirring to dissolve the sugar. Remove from the heat and set aside to cool to room temperature.

  2. Meanwhile, in another medium saucepan over medium-high heat, combine the apples and 1/4 cup/60 mL of water and bring to a boil. Lower the heat to a simmer, cover partially, and cook, stirring occasionally, until the apples are very tender, 15 to 20 minutes.

  3. Transfer the apples, along with any accumulated juices, to a food processor and puree, scraping down the bowl as necessary. Strain the puree through a medium-mesh sieve into a mixing bowl, pressing the solids with the back of a spoon or ladle. Stir in the sugar mixture and lemon juice. Add more lemon juice and salt to taste.

  4. Thoroughly chill the sorbet base in the refrigerator, then freeze in your ice-cream maker according to the manufacturer's directions.

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