Follow us on


Culinary academy

Our recipes have been developed by Melanie Marchand magazine 7 Days as well as the Culinary Academy of Montreal .

Apple, Pear and Apple Syrup Sorbet

Preparation: 10 minutes | Cook time: 10 minutes | Freezer: 2 hours minimum | Serves 4 - 6


250 ml (1 cup)

Cataphard Orchards & Son inc. Apple syrup

250 ml (1 cup)



apples, peeled and cut in half


canned peach halves in syrup, pitted


frozen strawberries

60 ml (1/4 cup)

Cataphard Orchards & Son inc. Apple syrup


egg whites


1. In a saucepan, bring apple syrup and water to a boil. Let boil for 5 minutes.
2. Add the apple halves. Cover with a piece of parchment paper cut large enough to cover the pan. Poach for 5 minutes. Remove from syrup. Place on a cookie sheet lined with parchment paper.
3. Place peach halves with the apples on the same cookie sheet. Put sheet in freezer and leave for at least 2 hours.
4. In a food processor, add frozen fruit. Pulse a few times. Add the apple syrup. Pulse a few times. Add the egg whites. Pulse. Scrape the sides with a spatula a few times during mixing. When the texture is smooth and white, transfer to a container and place in the freezer for at least 2 hours.
5. Remove from freezer 30 minutes before serving (to let it soften a bit for a perfect texture).

• Absolutely delightful when served over a warm apple fried in butter and cinnamon…Yum!
• For fried apples, cut apples into halves. Melt butter in a non-stick pan. Sweat apples halves for 3-4 minutes. Deglaze with some Apple syrup and sprinkle with ground cinnamon. Remove from heat and let cool.
• Our original Apple syrup can be flavoured with cinnamon, ginger, lemongrass, mint, brandy…
• Keep your original Apple syrup for other occasions (to soak a cake, in a cream, to glaze meat, in vinaigrette, to flavour a cocktail). Nothing goes to waste!