Green Apple & Spinach Sorbet

Name: Green Apple & Spinach Sorbet
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 30 ml (2 tbsp) fresh lime juice, about 2 limes; 1½ tbsp pure maple syrup; 25 g (¾ cup + 1 tbsp) baby spinach, packed; 5 g (2½ tbsp) fresh mint leaves, plus a few leaves to serve; 1 tsp fresh ginger, finely grated; 360 g (2¾ cups) apples, cored and chopped (skin on), about 2 large, tart green ones

A green juice you eat with a spoon: tart apples, baby spinach, lime, fresh mint and a little ginger. Pale spring green, sharp and refreshing.

Hands-on: 10 min
Freeze: 24 h
Program: Sorbet
Makes: 4 servings6 servings

Low calorie Vegan

Good forSpring Healthy

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Nutrition

Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 114 g), estimated

62kcal

0.5 gProtein

0.2 gFat

16 gCarbs

12 gSugar

71kcal

1 gProtein

0 gFat

19 gCarbs

14 gSugar

Whole tubpint: 283 kcal, 2 g protein425 kcal, 3 g protein (709 ml24 oz). No common allergens in the ingredients.

Ingredients

6 ingredients

Measure in

TubPint size

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426 of 473 ml638 of 709 ml

In the tubpintScale reads

30 ml (2 tbsp)2 tbsp (30 ml)2 tbsp (30 ml)45 ml (3 tbsp)3 tbsp (45 ml)3 tbsp (45 ml)fresh lime juicefresh lime juicefresh lime juiceabout 2 limes (for one 473 ml16 oz tubpint)
1½ tbsp1½ tbsp1½ tbsp2 tbsp2 tbsp2 tbsppure maple syruppure maple syruppure maple syrup
25 g (¾ cup + 1 tbsp)190 ml (25 g)¾ cup + 1 tbsp (25 g)40 g (1¼ cups)290 ml (40 g)1¼ cups (40 g)baby spinach, packedbaby spinach, packedbaby spinach, packed
5 g (2½ tbsp)2½ tbsp (5 g)2½ tbsp (5 g)8 g (¼ cup)60 ml (8 g)¼ cup (8 g)fresh mint leavesfresh mint leavespacked fresh mint leavesplus a few leaves to serve
1 tsp1 tsp1 tsp1½ tsp1½ tsp1½ tspfresh ginger, finely gratedfresh ginger, finely gratedfresh ginger, finely grated
360 g (2¾ cups)680 ml (360 g)2¾ cups (360 g)540 g (4⅓ cups)1000 ml (540 g)4⅓ cups (540 g)apples, cored and chopped (skin on)apples, cored and chopped (skin on)apples, cored and chopped (skin on)about 2 large, tart green ones (for one 473 ml16 oz tubpint)

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Steps

Put 30 ml fresh lime juice2 tbsp fresh lime juice2 tbsp fresh lime juice45 ml fresh lime juice3 tbsp fresh lime juice3 tbsp fresh lime juice, 1½ tbsp pure maple syrup1½ tbsp pure maple syrup1½ tbsp pure maple syrup2 tbsp pure maple syrup2 tbsp pure maple syrup2 tbsp pure maple syrup, 25 g baby spinach190 ml baby spinach¾ cup + 1 tbsp baby spinach40 g baby spinach290 ml baby spinach1¼ cups baby spinach, 5 g fresh mint leaves2½ tbsp fresh mint leaves2½ tbsp packed fresh mint leaves8 g fresh mint leaves60 ml fresh mint leaves¼ cup packed fresh mint leaves and 1 tsp fresh ginger1 tsp fresh ginger1 tsp fresh ginger1½ tsp fresh ginger1½ tsp fresh ginger1½ tsp fresh ginger in a blender, then add 360 g apples680 ml apples2¾ cups apples540 g apples1000 ml apples4⅓ cups apples on top.
Blend for 1–2 minutes, stopping to scrape down the sides, until completely smooth and pale green. If the blender stalls, add 1 tbsp water, no more: extra water makes the sorbet icier.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
Expect it to look crumbly after the first spin. That is normal for a sorbet with this little sugar.
If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Top each scoop with a thin slice of green apple and a mint leaf.

My notes

Tips

Tart green apples like Granny Smith give the freshest flavor and the palest green. Sweeter red apples work, but the sorbet turns duller and less tangy.
For an extra smooth sorbet, press the purée through a sieve to catch the bits of apple skin.
Freeze the base as soon as it is blended: cut apple browns fast, and lime only slows it down. Slice the apple for the top right before serving.

Texture not right?

Icy or crunchy Powdery or crumbly A hole down the middle

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Why it works

Apples bring natural sugar and pectin, and their skins add body, so the sorbet spins smooth with only a little syrup. Lime adds tang and slows the browning that dulls the green.

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