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Recipe for :

Apple Sorbet

This recipe comes from Constantine Alexander better known as Papa Constantine.

Papa Constantine is a Certified Olive Oil Consultant based in Connecticut, USA. He has a wonderful website which will educate you about olives and their use as well as providing you with a range of superb recipes.

If you want to contact Papa Constantine just email him by clicking here or click his logo to visit his website.

You will also find some interesting articles on Olive Oil which Papa Constantine has written for Hub-UK - click here to read them.


5 red apples, juicy with sweet flavor (such as Cortland, Rome)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup caster sugar
2 cups water
2 egg whites


  • Wash, peel, core and slice the apples. Using a non-reactive saucepan over medium high heat, combine the apples and lemon juice, then add the sugar and water. Bring the ingredients to a boil, lower the heat and simmer for thirty to forty-five minutes until the apples are very soft. Add the vanilla and stir.
  • Pour the sorbet mixture into a 13 by 9 inch pan and freeze until it is partly set for approximately one hour. Place the mixture in a food processor fitted with a steel blade, add the egg whites and process until the mixture is well blended.
  • Return the sorbet mixture to the pan and freeze until it is firm. Using a large spoon, scoop the sorbet into small serving dishes and serve with a liqueur glass of Calvados. A different presentation is to scoop the apple sorbet into tall margarita glasses, pour a little Calvados directly onto the sorbet, garnish with a sprig of mint and serve immediately.

Bon appetit!
Papa Constantine