Green Apple and Lemon Sorbet

Do you recall the iconic scene in the film that made young actress Sophie Marceau a star?
It was 1980, and La Boum” (titled “Apples time” in Italian, “The Party” in English) featured awkward dancing teens and first love romances, accompanied by the unforgettable movie track Reality by Richard Sanderson, which teenagers in the ’80 – equipped with walkman and headphones – listened to over and over again.

Let’s celebrate the month of love and lovers with a dessert as sweet as the first kiss in the movie, and seasonal, with apples

So, are you ready to taste a delightful green apple sherbet now?

Green apple and lemon sorbet


  • 1 kg granny smith apples
  • 500 g sugar
  • 20 tablespoons Limmi Lemon Juice
  • 1 egg


Wash the apples and cut them in half. Take the pulp out with a spoon and puree it in a blender. Be sure to save the hollowed out apple skins, which will be needed to serve the sherbet. Bring ½ litre of water to a boil, add the sugar to it, stir to dissolve it, and boil for a few more minutes.
Switch off the heat, then add the Limmi lemon juice to the syrup. Mix the apples puree with the syrup, whisk the egg white till stiff, and fold it into the apples mixture till well combined. Pour the sherbet into the hollowed out apple skins and freeze it. After 30 minutes, take it out of the freezer and stir it thoroughly. Repeat for a total of 5-6 times.
The green apple sherbet will slowly firm-up over time.

Serve it frozen, garnished with mint leaves.