I don't understand this apple sorbet recipe?

B

Blueberry Head

New member
I have one in a book and it calls for 2 green apples, juiced.

What does that mean? Just the juice? Whenever I've seen that in recipes before it says "the juice from 2 green apples", not "2 green apples juiced". Also, juice from 2 apples is very little.

I've looked up other recipes and they suggest using the apple and some apple juice. The recipe requires straining, which suggests there's some pulp.

What would you do? I can't use another recipe becasue this one is provided by my new frozen dessert maker so nothing else tells me how to use it. I got it as a present so I have to use it to impress the gift-giver
 
You need the juice of the 2 apples.

But you could take out the cores, juice the apples with the peels, and then put as much or as little of the pulp (for fibre) as you wanted into the recipe. You would have to use very finely ground pulp, and probably no more than half of what is left in the juicer.

The alternative is to use real 100% apple juice, with no additives.
 
Yeah, that actually does mean..to juice two green apples.
What I would so, rather, is just blend the apples. For example, if i'm doing mango, papaya and apple, i'll chop the mango, papaya and apples and freeze them. Add a liiiittle bit of hot water in the bottom of the blender, throw it in slowly and puree. Boom, apple [mango and papaya] slush. Now throw ti in the freezer for a bit and bam, sorbet.
 
means the juice from the apples fresh juice from apples are strong id recomend the green apples you can add more juice if you want also and you might get pulp while juicing it wont be perfect ive never seen chunks in a sorbet!!
 
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