1 ¼lbs.Granny Smith applescored and cut in 1-inch chunks (leave the peels on)
¾cupchilled Sauvignon Blanc
Heat 1 cup water, the sugar, and apples in a medium saucepan over medium-high heat to a low boil, then reduce heat to low, partially cover pan, and gently simmer until apples are very tender, about 15 minutes. Remove from heat and stir in Sauvignon Blanc, salt, and lemon juice.
Strain the mixture through a fine-mesh strainer or a food mill into a bowl, mashing apples with the back of a wooden spoon as you strain, to remove skins. Stir.
Pour purée into a shallow dish and freeze for 20 minutes or refrigerate overnight. Process in an ice cream machine according to manufacturer's directions. For a firmer texture, transfer to an airtight container and freeze another 8 hours before serving.
Make ahead: Up to 1 week Makes about 3 ½ cups or 7 servings at ½ cup each