Green Granny Smith Apple Sorbet

Over a high heat in a pan, heat the water and sugar whilst whisking until the sugar has dissolved and it comes to the boil.

Cool the syrup and then refrigerate.

Blend with the cool sugar syrup for two to three minutes.

Transfer to a freezerproof container.

If you don't have an ice-cream machine, you will need to remove the mixture from the freezer, and whisk with a chilled fork every hour for about three hours to break up the ice crystals, and you may end up with a more granita like texture.