Traditional green-apple sorbet

Place a saucepan over a medium to high heat. Cut the apples into pieces and place in the saucepan. Add enough water to just submerge the fruit, then squeeze in the lime juice.
Bring to a slow simmer and cook for 20 minutes, or until soft and tender. Drain, transfer to a blender and pulse until puréed. Set aside to cool. In a separate saucepan, combine the caster sugar and 1 cup of water and bring to a gentle boil. Cook for 15 minutes, or until syrupy.
Fold into the puréed apples, then transfer the mixture to a freezer container and freeze until nearly set. Remove from the freezer and beat, then return to set fully. Alternatively, churn the mixture in an ice-cream maker according to the manufacturer’s instructions. Serve with biscotti or wafer biscuits.
Per serving: 925 kJ, 1.7 g protein, 2.1 g fat, 47.4 g carbs