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apple sorbet


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  • 1 3/4 pints (1 ltr) apple juice
  • 14 oz (410g) can apple purée
  • 2 egg whites.



Step 1

Take the apple purée and mix with the apple juice. Pour into a baking tray (metal) and freeze. When frozen transfer to a food blender or processor and blend until smooth. Whisk the egg whites and when stiff 'fold' them into the blended apple mixture.

Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

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