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Say “Yes!” to This Healthy Dessert

January 9, 2018
Caramel Apple Sorbet

If one of your resolutions for 2018 is to cut way back on the sweets, good news: Here’s a super-tasty, satisfying dessert you can sink your spoon into and feel good about it.

With just a few very simple ingredients—including super-nutritious apples—and only a bit of coconut palm sugar, it’s both easy to make and far better for you than most other treats. It’s also refreshing and hydrating, so important in the cold-weather months.

So go ahead, whip up a batch and serve it at a dinner party, or just keep it in your freezer for dessert “emergencies.”

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


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.

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