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Apple & Strawberry Swirl Sorbet

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For the apple sorbet:
  • 2 Envy™ apples, peeled and diced

  • ½ cup water

  • ½ cup sugar

  • 1 tablespoon lemon juice

For the strawberry sorbet:
  • 1 lb California Giant strawberries, stems removed

  • ½ cup water

  • ½ cup sugar

  • 1 tablespoon lemon juice

Equipment needed:
  • Ice cream maker


  • *Make sure your ice cream maker bowl is frozen the night before using.

  • In 2 medium sauce pots, bring each sorbet mixture up to a simmer and stir.

  • Blend each separately until very smooth and then chill in separate bowls in the refrigerator until cold.

  • Turn the ice cream maker on, and churn sorbet mixture until thick (or according to your machines directions).

  • Pour mixture into 9 x 13 baking dish and spread evenly. Allow to freeze for 1 hr and let the clean ice cream bowl chill again in freezer.

  • Restart the ice cream maker and repeat with the strawberry mixture. Pour the strawberry sorbet over top of the apple and gently spread evenly. Continue to freeze for at least 4 hours, preferably overnight.

  • Using an ice cream scoop, (make sure the scoop is scooping the bottom) scoop lengthwise to get a little of both sorbets scooped and swirled together.

  • Serve in a chilled bowl.

prep time
total time
CALORIESper serving
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