in Dessert Recipes

Apple sorbet with Calvados

updated

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Ingredients for 10 servings:

  • 2 large apples, sour, e.g. Granny Smith
  • 1 ½ liters of water
  • 250 g sugar
  • 1 stalk(s) cinnamon
  • 125 ml lemon juice
  • 125 ml Calvados

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Sorbet Normand

Cut the apples into approximately 1.5 cm cubes. In a saucepan, heat the water, sugar, diced apples, and cinnamon stick, stirring occasionally, until the sugar has dissolved. Cover and simmer for 10 to 15 minutes, or until the apples are softened. Strain the mixture through a sieve. Stir in the lemon juice and Calvados, season to taste, and sweeten with sugar, if desired. Chill the mixture and then freeze in an ice cream maker. Pour the sorbet into a chilled container, cover, and place in the freezer. If storing it there for longer, refrigerate it for 1 to 2 hours to soften before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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