Green apple sorbet with fresh mint

For 2 people. The freshness of the apple and mint emphasizes the vibrant notes of the " It's Always Spring" Kombucha .
Green apple sorbet with fresh mint


  • 3 large green apples, peeled, cored, and chopped
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • Juice of 1 lemon
  • A handful of fresh mint leaves, finely chopped
  • Fresh mint leaves, for garnish

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packshot van de kombucha ''het is altijd lente'' van Wilder Land

Wilder Land - It's Always Spring Kombucha


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    Let's make this cocktail

  • 1

    Preparation of the Sugar Syrup: Combine the water and granulated sugar in a small saucepan.

  • 2

    Heat over medium-high heat and stir until the sugar is completely dissolved.

  • 3

    Allow the sugar syrup to cool to room temperature.

  • 4

    Preparation of the Sorbet Base: Puree the pieces of green apple in a blender or food processor until smooth.

  • 5

    Add the lemon juice to the green apple puree and mix well.

  • 6

    Add the cooled sugar syrup to the green apple-lemon mixture and mix well again.

  • 7

    Add the finely chopped mint leaves to the mixture and stir to combine the flavors.

  • 8

    Freezing: Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, or until it reaches the consistency of sorbet.

  • 9

    Serving: Scoop the green apple sorbet into beautiful glasses or bowls. Garnish with some extra fresh mint leaves.