Calvados Sorbet Recipes

Steps:

• In a saucepan, bring the sugar and 2 cups of water to a boil.
• Add the apples, lemon zest and lemon juice.
• Simmer for 45 minutes over low heat, or until the apples are tender.
• Remove from heat and cool completely.
• When cooled, puree the mixture in a blender of food processor or, my preference, with an immersion blender.
• Add the Calvados.
• If you are using an ice cream maker, first chill the mixture for at least three hours. Then, pour into your machine and process for 30 to 40 minutes, or until creamy.
• Freeze until ready to serve.
• If you are using your freezer, Place the mixture in the freezer.
• As soon as it begins to freeze, take it out and beat the mixture vigorously by hand for 1 minute.
• Return to the freezer and repeat the process one or two more times at thirty minute intervals.
• Keep frozen until ready to use.

Steps:

• Bring water and sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 5 minutes. Transfer to a metal bowl set into an ice bath, then stir in cider and Calvados and quick-chill, stirring occasionally, until very cold, 15 to 30 minutes.
• Freeze sorbet in ice cream maker, then transfer to an airtight container and put in freezer until soft-frozen, at least 2 hours. Stir before serving if separated.

Steps:

• Core and peel the apples. Cut them into eighths, then slice each section into thin strips. There should be about 4 cups. Place them in a food processor with the lemon juice. Add the sugar and blend until smooth.
• Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions.
• Serve in individual cups with a glass of Calvados on the side. Or pour the Calvados over the sorbet when serving.