There are a lot of times I comment on blog posts with something like, “I can’t wait to make this!” and I’m not lying, but, obviously, not everything gets made immediately. But this sorbet? As soon a I saw Josie post it, I commented to say I was making it that weekend, and I totally did.
Since I’m still not eating dairy (or eating it very minimally), sorbets have been my go-to frozen treat. This apple version is perfect for the season, and I knew anything from Jeni would be awesome (a Jeni’s ice cream shop just opened near me in Chicago!). After you bake the apples in a mixture of cider, cinnamon, and sugar, all you need to do is puree it before chilling and freezing it. If I were eating butter, I would absolutely consider adding pie crust pieces to this. It really just tastes exactly like apple pie filling, which, if you couldn’t already figure it out, means it’s awesome.
Zachary helped me make this and I think this may have resulted in us using a bit more cinnamon than the recipe called for. 🙂 I’m putting the original amount below, but I’d probably use a heaping teaspoon, because you can never have too much cinnamon in my mind.
Baked Apple Sorbet
1.5 cups unfiltered apple cider
1.5 lbs. apples, peeled, cored, and quartered
1/2 cup sugar
1/4 cup brown sugar
1/2 cup water
1/4 cup light corn syrup
1 tsp. ground cinnamon
1 vanilla bean, split with the seeds scraped out
Preheat the oven to 350.
Place all the ingredients in a baking dish, tossing to combine. Cover the pan with foil and bake for about 30-45 minutes, or until apples are tender and soft. Remove from the oven and cool to room temperature.
Remove the vanilla bean. Add the remaining ingredients (in batches, if necessary) to the bowl of a food processor and puree until completely smooth.** Refrigerate the mixture until completely chilled, several hours or overnight.
Churn the sorbet in your ice cream maker according to your manufacturer’s directions. Freeze until form (this took about 6 hours for me).
*The recipe calls for tart apples like granny smith, but I used a few gala and one granny smith, since I’m not a huge granny smith fan and I like gala apples in apple treats.
**The recipe calls for straining the mixture, but I’m lazy so I didn’t. There aren’t any seeds or anything,and my puree was pretty smooth, so I noticed no ill effects and I saved myself some time and frustration (I get annoyed pushing things through a sieve; what can I say?)
Baked Apple Sorbet