This may be the epitome of freshness, a perfect balance of sweet and tart, with the crispness of the apple apparent, even in sorbet form. Be prepared: This can take a very long time to freeze in a home ice cream maker.

　　

Ingredients

makes about 1 1/2 quarts

　　2/3 cup (130g) water

　　3 tablespoons (51g) light corn syrup

　　5 teaspoons (25g) Invert Sugar (page 185)

　　1 cup plus 2 tablespoons (230g) granulated sugar

　　1 tablespoon (14g) fresh lemon juice

　　7 or 8 Granny Smith apples

　　

Step 1

Set up an ice bath in a large bowl.

　　

Step 2

Put the water, corn syrup, and invert sugar in a saucepan and bring to a boil over medium-high heat. Add the granulated sugar, stirring until the sugar dissolves. Pour into a medium bowl, set into the ice bath, and chill quickly, stirring often.

　　

Step 3

Put the lemon juice in the container that will be catching the apple juice.

　　

Step 4

Core the apples and put them through a juicer. Skim the foam and pour the juice through a fine strainer into the container with the lemon juice. Measure out 3 1/3 cups and add to the syrup.

　　

Step 5

Freeze immediately in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__