1 cup sugar 1 cup water 2 tablespoons light corn syrup 3 large apples, about 1 ½ pounds ½ cup freshly squeezed lemon juice, approximately 1 large lemon
In saucepan over medium heat, combine sugar and water; cook and stir until sugar dissolves. Bring to boil. Remove from heat and stir in corn syrup. Cool.
Quarter and core apples (do not peel); cut in half. In food processor fitted with S-blade, process apples and lemon juice 2 minutes, to a very fine puree. With processor running, gradually add cooled syrup; process until well blended.
Pour mixture through fine sieve or double-layered cheesecloth, pressing to extract as much liquid as possible. Discard pulp.
Pour into loaf pan or 8-inch square baking dish, Cover with plastic wrap or foil; freeze 1 to 2 hours, until solid. Break frozen mixture into pieces with fork. Spoon into food processor; process until soft but not melted. Repeat procedure 1 or 2 times for smoother sorbet. Or, freeze in ice cream maker according to manufacturer’s instructions.
Pack into 2 pint-size freezer containers; cover tightly and freeze up to 1 week.
Note: Fuji and Yellow Delicious apples will produce a yellow sorbet; Granny Smith, a pale green; Cortland, Mcintosh and Red Delicious, a pale pink. If using a relatively sweet apple, reduce sugar to 2/3 cup.