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Green Apple and Mint Sorbet

Tart green apples and mint are an invigorating duo in this palate-cleansing treat.

  • Servings: 8
  • Yield: Makes 4 cups

Source: Martha Stewart Living, July 2005


  • 2 pounds Granny Smith apples, cored and cut into 2-inch pieces
  • 2 tablespoons fresh lemon juice
  • 2 cups Herb Syrup with mint


  1. Put apples and 1/4 cup water in a medium saucepan. Cook over medium heat until softened, about 10 minutes. Let cool. Transfer to a food processor; add lemon juice. Process until smooth. Transfer to a medium bowl. Stir in syrup.

  2. Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.

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