Who doesn’t have a favorite apple recipe? For some of you sorbet lovers, this recipe just may fit the bill. Says authors Frank Browning and Sharon Silva, “This big batch of refreshing pink apple sorbet—its lovely color the result of cooking the apples unpeeled—was gobbled right up by a legion of none-too-shy friends at one of our periodic apple recipe tastings.”

You can easily cut the apple sorbet recipe in half, which, happily, leaves the hardworking cook the rest of the wine to sip. Although we’re not so certain we’d want to sacrifice it for sipping at the expense of more of this blushing red sorbet.

Oh, and don’t be cheap when it comes to buying the Gewurztraminer. Otherwise, your fancy sorbet will taste like sherbet dished up at a freeway truck stop.–Frank Browning

Apple Sorbet FAQs

What type of apples should I use for this sorbet?

Since this recipe uses sweet wine, and adds sugar, don’t choose an overly sweet apple. Select apples that are ripe, unblemished, and that you enjoy eating.

Can I make this without an ice cream maker?

Yes. It will likely be a bit icier than churned sorbet, but you can make it by placing the chilled mixture into a shallow container after step 3. Place the container in the freezer and stir every 30 minutes until flaky and frozen.

☞ Like sorbet? Try these:

A few scoops of apple sorbet in a glass dish.

Apple Sorbet with Ginger

5 / 2 votes
Cool, sweet, and blush pink, our apple sorbet with ginger is one of our favorite ways to use up apples. Gewurztraminer and ginger add a depth of flavor that makes it a stand-out dessert.
David Leite
Servings16 scoops
Calories107 kcal
Prep Time25 minutes
Cook Time20 minutes
Total Time4 hours 45 minutes


  • 4 pounds assorted red-skinned apples, such as Stayman Winesap, Jonathan, Braeburn, or Northern Spy
  • One (1 1/2-inch) piece ginger
  • One bottle good-quality Gewürztraminer
  • 1 cup granulated sugar


  • Cut the apples lengthwise into sixths, but do not peel or core. Place them in a heavy saucepan. Lightly crush the ginger under the flat side of a knife to release its flavor, and add it to the pan along with about 2 cups of the wine.
  • Place saucepan over medium-high heat, bring the mixture to a simmer, and cook until the apples are soft, about 15 minutes.
  • Add the sugar to the apple mixture and stir until it dissolves, about 2 minutes. Remove the pan from the heat. Scoop out and discard the ginger.
  • Carefully pass the cooked apples and their liquid through a food mill, fitted with the fine disk, placed over a bowl. Stir in the remaining wine, cover the bowl, and refrigerate until the mixture is chilled, about 2 hours.
  • Transfer the cool mixture to an ice cream maker and freeze according to the manufacturer’s directions. Spoon the apple sorbet into a container, cover, and place it in the freezer until firm, about 2 hours.
  • Spoon the sorbet into clear glass bowls to serve. Bask in the glory of the adulation.
An Apple Harvest: Recipes and Orchard Lore

Adapted From

An Apple Harvest

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Serving: 2 scoopsCalories: 107 kcalCarbohydrates: 28 gProtein: 0.3 gFat: 0.2 gSaturated Fat: 0.03 gMonounsaturated Fat: 0.01 gSodium: 1 mgFiber: 3 gSugar: 24 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2010 Frank Browning. Photo © 2010 Leigh Beisch. All rights reserved.

Recipe Testers’ Reviews

OMG this apple sorbet is so much better than I’d expected! The sorbet is smooth and a very pretty peachy color and really very easy to make. The ginger flavour is just in the background, making the apples even more “appley”.

Since the suggested apples aren’t available right now in our area, I used another type of apple, Elstar, the only sweet-tart one at our local farmstand. This apple sorbet is quite sweet and the sorbet was actually a touch too sweet for me. I would maybe mix apple varieties next time I make this, using maybe a very tart apple like Granny Smith with something like the Elstar.

In any case, I really loved this sorbet.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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