Spiced Apple Sorbet—just enough dessert
When my sister was little, she once declared to a server that her she loved to “get stuffed at dinner, and stuffier at dessert”—Spiced Apple Sorbet will not leave you feeling stuffier. Wonderfully spiced, with a lovely texture, this sorbet will, however, delight you.
Spiced Apple Sorbet is just enough dessert after a heavy meal (like Thanksgiving) and can also serve as a lovely palate cleanser between courses. Or, you know, you could just eat it standing in front of an open freezer. I don’t judge.
A make-ahead dream, with options
Your dessert won’t be competing for oven space on the big day, because sorbet is a make-ahead affair. You can make the base several days in advance, chill it in the fridge, and then freeze Spiced Apple Sorbet in an ice cream maker several hours before you want to serve it.
You can prepare the Spiced Simple Syrup in mere minutes (your place will smell incredible), and the homemade applesauce for the base does not require much effort. The cranberries leftover from the simple syrup provide a lovely color, and the apple cider packs in that much more apple flavor.
Don’t fret if you don’t have an ice cream maker (though maybe consider getting one). I’ve included instructions for how to make this into a granita (think Italian shaved ice). And, if you don’t have time to make the applesauce, you can swap it out for store bought unsweetened applesauce.
Dress Spiced Apple Sorbet up a little bit
The optional Pie Crust Cookies (see the Wonder & Sundry Recipe Box—subscribe for access), while ideally made the day of, can be made a day ahead. They make an adorable touch for Spiced Apple Sorbet. I find that they give a nice taste of apple pie, but not the sadness that can come from eating a big slice after a huge dinner. I will not tell, though, if you top your sorbet with more than one. You might also try sugared cranberries.
Spiced Apple Sorbet: a delicious treat
Pictures can’t convey how yummy this is, though it is awfully pretty, if I do say so myself. I did sneak bites of the batch I made last week on several occasions, unable to leave it for too long.
I’m going to start making this earlier in the season to have on hand for those unexpectedly warm early autumn days.
Getting “stuffier at dessert” is more fun for the kiddos than it is for us. This Thanksgiving, make a lighter dessert and enjoy your post-dinner walk before your nap.
I hope you love this as much as I do. Let me know what you think in the comments!
Spiced Apple Sorbet
Equipment
- ice cream maker (see note if you don't have one)
- immersion blender (helpful, but not absolutely necessary)
Ingredients
For the Spiced Simple Syrup
- 1 cup water
- 1 cup sugar
- 3 slices orange
- ¼ cup fresh cranberries
- 3 whole cloves
- 3 cardamom pods substitute ¼ teaspoon ground cardamom
- 2 cinnamon sticks
- 4-5 grates whole nutmeg substitute ⅛ teaspoon ground nutmeg
For the Applesauce
- 5 large apples, preferably Macoun or McIntosh, peeled, cored, and cut into chunks
- ½ cup apple cider
- ½ lemon, juiced
- cranberries from the spiced simple syrup
For the Sorbet
- 1 cup Spiced Simple Syrup (see above)
- 1½ cups Apple Sauce (see above) substitute unsweetened store bought if you didn't make the homemade apple sauce
- 1 cup apple cider
Instructions
Make the Spiced Simple Syrup
- Combine all ingredients in a heavy-bottomed sauce pan
- Over very low heat, cook just until the sugar has melted. Strain into a clean glass container with lid. Reserve the cranberries. Chill until needed for use. This makes more than you will need for the sorbet.
Make the Applesauce
- Add all ingredients to a heavy-bottomed sauce pan. Cook slowly over very low heat, stirring occasionally with a wooden spoon
- As the sauce cooks, you can start pressing down the the back of the spoon. The sauce is finished cooking when the apples are very, very soft and pressing on them with a wooden spoon turns them into sauce. Turn off heat
- If you have one, the sauce with an immersion blender. Otherwise, use the spoon to create as smooth a sauce as you can (you don't want big chunks in your sorbet)
- Let cool slightly
Make the Sorbet
- Mix all ingredients in a bowl to combine and then transfer to a jar with lid (or other container). Chill for at least 8 hours before freezing to allow flavors to combine
- Using a fine mesh strainer, strain as much of the base as you intend to freeze (my ice cream maker produces one pint, so I get two batches). Use a spatula to try and press out as much of the juice as possible. Discard the solids (they make a great snack)
- Freeze in an ice cream maker according to the manufacturer's instructions. While the sorbet is freezing, put your scoop, spatula, and containers in the freezer to chill (this helps keep everything cold). Working quickly, transfer to containers (I use individual serving sized containers) and freeze in the freezer for at least four hours before serving
