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Apple and Honey Eucalyptus Sorbet for Rosh Hashana

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PREP TIME
60 min
COOKING TIME
5 min
TOTAL TIME
245 min
SERVINGS
8 servings
Dessert Israeli
Apple and Honey Eucalyptus Sorbet for Rosh Hashana
Ingredients
  • 1 1/4 pounds Granny Smith apples, cored and thinly sliced
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 1 1/2 lemons, juiced
  • 1 tablespoon honey
Instructions
1
Combine a large, airtight container or bag with a tight-fitting lid and chop apples. Add the juice of 1/2 lemon to the mixture and refrigerate for several hours or overnight.
2
In a small saucepan, combine water and sugar and heat it until boiling point is reached. Lower the heat and let simmer for 5 minutes. Remove from heat, stir in honey, and allow it to cool completely.
3
Add the chopped apples to a blender along with the juice of 1 lemon and the cooled sugar syrup until you achieve a smooth consistency. The apple's skin will add texture, helping to maintain the mixture's coarseness.
4
Transfer the blended mixture to an ice cream maker and follow its instructions for freezing. Allow the sorbet to sit at room temperature for 10 minutes before serving.