Green Apple Sorbet Cups (Printable Version)

Hollowed apples serve as vibrant cups for tangy apple sorbet. Crisp, tart, and totally refreshing.

# What You’ll Need:

→ Apples

01 - 4 Granny Smith apples

→ Sorbet Base

02 - Flesh from 3 Granny Smith apples
03 - 1/2 cup apple juice
04 - 1/4 cup granulated sugar
05 - Juice of 1/2 lemon

→ Garnish (optional)

06 - Cinnamon sticks, for serving

# Step-by-Step Guide:

01 - Slice approximately 1/2 inch off the tops of each apple. Carefully hollow out the apples using a knife and spoon, reserving the scooped flesh. Freeze the empty apple shells to firm.
02 - Combine the reserved apple flesh, apple juice, granulated sugar, and lemon juice in a blender. Purée until completely smooth.
03 - Refrigerate the blended fruit mixture until thoroughly chilled. Transfer to an ice cream maker and churn according to manufacturer instructions until thick and creamy. If no ice cream maker is available, pour the mixture into a shallow container, freeze, and stir vigorously with a fork every 30 minutes until sorbet consistency is achieved.
04 - Spoon the finished sorbet into the frozen apple shells. Place filled apples in the freezer for 3 to 4 hours, or until the sorbet is firm.
05 - Present the chilled apple cups with a cinnamon stick garnish for a refined finish. Serve immediately.

# Additional Tips::

01 -
  • Uses just a handful of ingredients found in every grocery store
  • The presentation is memorable and elegant yet secretly so easy
  • Vegan and gluten free so just about everyone can enjoy it
  • You can prep everything ahead for stress free serving
02 -
  • Great for entertaining because you can do all the work ahead
  • Each cup is portion controlled and fun to eat
  • Low calorie but truly feels special and indulgent
  • The quality of your apples really makes or breaks this dessert. I love using the tartest green apples I can find because they balance the sweet sorbet perfectly.
03 -
  • Using a melon baller makes quick work of hollowing out the apples and keeps the shape neat.
  • Always freeze the shells right after scooping so they do not brown.
  • If you like a zingy bite add a pinch of grated ginger or a small splash of ginger ale straight into the blender.
  • And remember to taste the sorbet base before freezing it so you can tweak sugar or lemon if needed

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