Apple and Calvados Sorbet

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I made this sorbet as a palate cleanser for my 2018 Christmas Eve dinner. It worked quite well, but it was too alcoholic tasting for the kids. I think it would have been just as lovely if frozen without the apple brandy, and the liquid before freezing would actually make a very nice drink.

I used a cheap apple brandy because it was 1/4th the cost of Calvados and it got good reviews as far as apple flavor went. It was really very apple-y, though still pretty strong.

Ingredients

  • 1 1/3 cup peeled, chopped tart apple
  • 3 cups water
  • ½ cup sugar
  • ¼ cup lemon juice
  • ¼ tsp grated lemon zest
  • ¼ cup Calvados or apple brandy

Directions

Combine chopped apples, water and sugar in a medium saucepan. Heat over medium heat until it boils. Cover, lower heat to medium-low and simmer for 15 minutes or until the apples are very tender. Remove from heat and let cool.

Add the lemon juice, lemon zest and apple brandy and mix well. Transfer to a bowl and refrigerate until very cold, at least 2 hours. Transfer to an ice cream maker and process following manufacturer’s instructions. Transfer to a covered bowl, place in the freezer until it has the desired consistency.

Adapted from Rebecca Franklin’s recipe at The Spruce Eats.

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