Apple Sorbet

• 10 (about 1.5kg) granny smith apples
• 175g (3/4 cup) caster sugar
• 330ml (1 1/3 cups) water
• 80ml (1/3 cup) fresh lemon juice
• 1 egg white

1. Place a shallow metal container in the freezer to chill while preparing the sorbet.
   
   
2. Cut the apples into quarters and process in a juice extractor. You should get about 1L (4 cups) of apple juice.
   
   
3. Place the sugar and water in a medium saucepan and stir over low heat until the sugar dissolves. Set aside for 5 minutes. Stir in the apple and lemon juices.
   
   
4. Strain into the chilled container. Cover with foil and place in the freezer for 2 hours or until almost set.
   
   
5. Roughly break up the frozen sorbet with a metal spoon and quickly transfer it to the bowl of a food processor, add the egg white. Process very briefly until the sorbet reaches a smooth, soft icy texture. The texture of the finished sorbet will depend on how finely the ice crystals are broken up at this stage. It is important you do not overprocess the sorbet or it will turn into a liquid.
   
   
6. Quickly return the sorbet to the metal container. Cover with foil and return to the freezer for 4-6 hours or overnight until firm. Remove from freezer 5 minutes before serving to soften slightly. Use an ice-cream scoop to scoop sorbet into serving glasses. Serve immediately.

** NB I havent tried this one yet!