green apple sorbet

sorbetto alla mela verde

1 quart

An optional egg white helps to emulsify and preserve the texture of sorbet, which is especially helpful if you plan to make it a day or two ahead.

• 5 Granny Smith apples (about 3 pounds)  
• ¾ cup sugar
• ½ cup water
• 3 lemons
• 1 large egg white, optional
• Red currants for garnish, optional

Core apples and cut into 1-inch cubes. In a large heavy saucepan, combine apple, sugar, water and juice from 1 lemon. Bring mixture to a simmer, stir to dissolve sugar, cover and cook until apples are very soft, about 15 minutes.

Over a bowl, strain mixture through a medium sieve, pressing to force apples through; discard skins. Chill, covered, until cold, at least 1 hour.

Freeze in an ice cream maker, adding egg white during the last 2 to 3 minutes of churning, if using. While sorbet is freezing, thinly slice remaining lemons. Serve sorbet with lemon slices and red currents, if using.