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a white ramekin filled with apple pie sorbet and fresh basil
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5 from 1 vote

Apple Pie Sorbet

4 servings per pint. This recipe makes two pints.
Calories: 163kcal
Author: This Worthey Life

Ingredients

  • 3 honey crisp McIntosh or Fuji apples
  • 2 cups of unprocessed apple cider
  • 1 tsp apple pie spice
  • 1 tsp pure vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup of honey
  • 2 tbsps of freshly squeezed lemon juice
  • 1/2 tsp sea salt

Instructions

  • Peel and core apples and cut them into thin slices.
  • Place a non-stick skillet over medium-high heat.
  • When the skillet is hot, add the apples, sugar, apple pie spice, and vanilla extract.
  • Cook the apples until they are softened, about 10 minutes. 
  • Transfer the cooked apples into a bowl and place them into the fridge to cool.
  • Once the apples are cool, spoon them into a food processor, and add the unprocessed apple cider, honey, freshly squeezed lemon juice, and sea salt.
  • Blend until smooth.
  • Pour the mixture into a pre-chilled ice cream maker and select the sorbet setting.
  • Serve immediately or store in pint containers for up to 4 months. 

Nutrition

Serving: 1g | Calories: 163kcal | Carbohydrates: 42g | Sodium: 151mg | Fiber: 2g | Sugar: 37g