*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.