- 1 kg Pink Lady® apples
- 1 tbsp Juice of a lemon
- 500 g caster sugar
- 500 ml fresh apple juice
- Peel the apples, cut them into quarters and remove the seeds.
- Heat the sugar, apple juice and lemon juice in a saucepan. Add the apples. Cook for 15 minutes.
- Blend the mixture to a fine purée. Churn for about 30 minutes.
Pink Lady® top tip
If you don’t have an ice cream maker, freeze the mixture.