2 cups (500 ml) baked applesauce, warm (see recipe below)

1/4 cup (55 g) sugar

1 tbsp (15 ml) lemon juice

In a food processor, process all the ingredients together for 1 minute. Transfer to a bowl and let cool. Refrigerate until completely chilled.

Pour the mixture into an ice cream maker and churn for 20 minutes, until thickened, or follow the manufacturer’s instructions.

Transfer to an airtight container and freeze for 1 hour or until firm. If needed, let the sorbet soften at room temperature for a few minutes before serving.

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