Caramel Apple Sorbet

by Clean Plates Editors

April 17, 2025

This recipe is from The Clean Plates Cookbook ($9.97) by Jared Koch with Jill Silverman Hough.

Caramel Apple Sorbet

SERVES

PREP TIME

20 min

COOK TIME

25 min

Ingredients

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

Directions

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.