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Heirloom Apple Sorbet

Heirloom Apple Sorbet

Chef Dan Smith

John Andrews Restaurant, Egremont, MA


  • 8 cups diced apples (Baldwin, Westfield)
  • Juice of 2-3 lemons
  • 3 cups simple syrup: 3 cups cold water and 4 cups sugar


You will need 8-10 apples, do not peel, split in half and remove core.  Cut in small dice, place on sheet tray with parchment paper and freeze for 2 hours
Make simple syrup by combining in a sauce pan 3 cups cold water and 4 cups sugar.  Place over medium heat and bring sugar mixture to a boil and cook for one minute and chill.  This will make 5 cups, reserve 2 cups for another use
After apples are frozen, puree apples with simple syrup in batches using a food processor
Flavor apple mixture with lemon juice and freeze in ice cream machine according to manufacturer’s directions.
Makes ½ gallon and the recipe can be cut in half.