Thanks to a jar of ready made apple sauce this Ninja Creami apple sorbet is so easy to make. Light, fluffy, refreshing and intensely appley, it only needs a minute of hands on time.
Ninja Creami Apple Sorbet
The Ninja Creami makes fruit ice creams, froyo and sorbets so easy to make at home. Fill the tub, blend, freeze and then spin!
All made with good quality ingredients, and (generally) no processed additives. The hardest part is waiting for the tub to freeze.
To make this apple sorbet even quicker and easier to make I have used a jar of ready made apple sauce for the base.
You can also use your own homemade apple sauce or a apple puree if you prefer a “clean” version that is not processed. How to use these alternatives is described in the method below.
More Ninja Creami Recipes – update these
- Ninja Creami strawberry sorbet – make all year round with frozen strawberries
- Classic tropical passion fruit sorbet is intense, sweet and delightfully tart
- Mango sorbet is another favourite you will make again and again
- All my Ninja Creami recipes – I love this machine!
The Ninja Creami really does make it so easy to make fruit based ice creams, sorbets and froyo at home without the need to pre-freeze a bulky ice cream machine bowl in my small freezer. We had froyo for breakfast every day for the first 90 days of having it, and even took it on holiday!
Why make this recipe
- It uses simple everyday ingredients
- It’s easy to make – prepare the sorbet in advance in the Creami pot and freeze. When you want some delicious sorbet, process it in the Ninja Creami machine, and it’s ready to eat in a couple of minutes.
- Delicious – this is a soft, smooth sorbet full of apple flavour!
- Far cheaper than premium store bought sorbet – and no nasties – and is easy to make UPF free!
- Adaptable – once you have learnt and memorised this easy recipe, you can make any flavour of fruit sorbet
Ninja Creami Apple Sorbet Ingredients
- Apple Sauce – For the easy “cheat’s” version of the recipe use a jar of ready made apple sauce, or can of apple pie filling. If you want to avoid any overly processed ingredients you can use a homemade apple sauce or pure apple puree.
- Maple Syrup – Adds a little sweetness, flavour and improves the texture of the final sorbet making it silky smooth. You can also use honey or golden syrup.
- Lemon – complements the apple, offsetting the sweetness and acting as a flavour enhancer. You can leave it out, but this takes the sorbet to the next level.
How to make Ninja Creami apple sorbet – step by step
Follow my step by step instructions, with hints and tips for how to make this apple sorbet perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Add the apple sauce, lemon zest & juice and maple syrup to the Creami pot.
Helen’s Fuss Free Tip
Roll the lemon on the work top under the heel of your hand for a few seconds so you can extract more juice. Zest with a fine Microplane style of grater, before you cut in half to juice.
Top up to the max fill line with water, and give a good stir to mix (no need to blend or process with this recipe). Make sure the maple syrup is stirred in properly as it can run down and sit on the bottom of the tub.
Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
Step Three – If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.
Freezing with the lid off can help to stop these humps forming. Different recipes and freezers will cause different sized humps to form. If your mixture always forms a large hump give it a stir after an hour or so in the freezer.
Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
Step Four – Put the container in the machine and spin – with the regular Creami (the NC300 which makes pint pots) the sorbet cycle gets the best results for this recipe.
Scrape the sides down and respin as needed to get the best texture. I find a sorbet usually needs one respin.
What do I do if my apple sorbet is grainy / sandy?
If your sorbet looks sandy or grainy (like this mango froyo) after processing put it back in the machine and run the respin cycle, repeat as needed. However this is unlikely with this recipe as the sugar content is quite high.
Serving suggestion
Enjoy straight away as is, or with a slice of apple pie. I like to serve this as a palate cleanser.
Storage
Your apple sorbet will keep for a couple of weeks in the freezer in the Creami tub. To enjoy a half empty pot either just let it thaw slightly or process again with the sorbet function.
Before returning a half eaten pot to the freezer smooth out the top of the sorbet so it is flat and easy to re-process.
Never use the respin cycle on a tub of leftovers from the freezer until after it has been re-processed using the standard sorbet cycle.
Alternatively you can mix some vegetable food-grade glycerine with to soften the mix and make it scoop-able straight from the freezer. The perfect amount will vary with recipe, but start with 2 teaspoons.
Variations
For ease I have used a jar of ready made apple sauce as my base. If you prefer a recipe that does not contain any processed ingredients swap for a sweetened homemade apple sauce or purée, or some stewed apples. If using an unsweetened puree add 2 tbsp of sugar.
Make an apple pie sorbet by adding a generous pinch of cinnamon or apple pie spices.
Make a toffee apple sorbet by swapping the maple syrup for your favourite caramel, toffee or fudge sauce, and add an extra swirl when serving.
Hints and Tips
- The recipe is for the regular “original” Ninja Creami (NC300). If you have the deluxe model multiply the recipe by 1.5x to fill the tub.
- Make sure the mixture is completely frozen before processing. You might have to turn up your freezer in hotter weather. On my basic freezer, turning the dial up to a higher number makes the freezer work more, giving a colder temperature. If you freezer is more sophisticated then you might have direct control of temperature.
- If you add some additions using the mix-in function, then any re-spinning of the sorbet after refreezing will blend them completely. If you don’t want to do this, simply allow the mixture to defrost a little before enjoying. Or, you can add about 2 teaspoons vegetable, food grade, glycerine into the mixture, then running the respin cycle again before returning to the freezer. Experiment to perfect quantities for scoopable sorbet from the freezer.
- Wash the lid and blade as soon as the machine has finished.
- Leftover apple puree or sauce can be frozen. I portion into a silicon ice cube tray and once frozen transfer to an airtight freezer box.
FAQs
I find that this sorbet, unlike many, is easily scoop-able straight from the freezer as long as it has been spun once in the Ninja Creami. However, if it has frozen too solid to scoop then either just let it thaw slightly, or process again with the sorbet function. You can’t use the re-spin function on a solid mixture. You can also add 2 tsp of vegetable glycerine to make the sorbet scoopable from the freezer.
Well, it is admittedly an expensive device but we are loving homemade fruit based ice creams, sorbets and froyos all with no added nasties.
The containers, lids, and paddle are top-rack dishwasher safe. Ensure the paddle, tub, outer bowl, and lids are all separated before placing them in the dishwasher. Sometimes water can get trapped in the lid. Make sure the lid is positioned with the sliding knob facing down so that water can drain out.
The advantage of the Deluxe NC501 model is that it has more cycles and you can process only half a tub at a time. We have the NC300 model which is perfect for a two person household with a smaller freezer.
The other advantage of the deluxe machine is the larger pots, which might help you if you have many people clamouring for ice cream.
Ninja Creami Apple Sorbet
Equipment
Ingredients
- 280 g (1 ¼ cups) jar apple sauce (1)
- 2 tbsp maple syrup (2)
- ½ lemon – juice & zest
Instructions
- Prep the pot – add all the ingredients to the Ninja Creami pot.(Roll the lemon on the work top under the heel of your hand for a few seconds so you can extract more juice. Zest with a fine Microplane style of grater, before you cut in half to juice.)280 g jar apple sauce, 2 tbsp maple syrup, ½ lemon – juice & zest
- Top up with water – up to the max fill line. Stir to mix (no need to process with this recipe). Make sure the syrup is stirred through the mixture and not left at the bottom of the pot. It can trickle down and collect at the bottom if not stirred in well. Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
- Check for humps – If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after the first hour in the freezer. Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
- Process – Put the container in the machine and spin on the sorbet cycle – with the regular Creami (the NC300) which makes pint pots) the sorbet cycle gets the best results for this recipe.Scrape the sides down and respin if needed.
Notes
- Apple Sauce – I used a jar of ready made sweetened apple sauce as my base (you could also use a can of apple pie filling). If you prefer a recipe that does not contain any processed ingredients swap for a sweetened homemade apple sauce or purée, or some stewed apples. If using an unsweetened puree add 2 tbsp of sugar.
- Maple Syrup – adds sweetness, flavour and improves the texture of the final sorbet. You can also use honey or golden syrup.
- This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
- Make sure the mixture is completely frozen before processing.
- Before returning a half eaten pot to the freezer smooth out the top of the sorbet so it is flat and easy to re-process.
- To enjoy a half empty pot: either just let it thaw slightly or process again with the sorbet function. You must not the re-spin function on a solid mixture. Or, you can add about 2 teaspoons vegetable, food grade glycerine into the mixture and respin before returning to the freezer so it is scoopable from the freezer. Experiment to perfect quantities.
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