- ½ cup sugar
- ¼ cup water
- 1 egg white
- 5 pounds Granny Smith apples
- 1 teaspoon lemon juice
- Measure the sugar and water into a small saucepan and stir together over low heat to dissolve the sugar.
- Whisk the egg white in a bowl until light and fluffy.
- Cut the apples into chunks, removing the cores and pushing the apple chunks through a juice extractor as you go.
- Quickly whisk together the apple puree, sugar syrup, egg white, and lemon juice. It’s okay if the egg white rises to the top; it will be incorporated as the sherbet is frozen.
- Freeze following the instructions for your ice cream maker.