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