This apple sorbet has a French twist and a dash of scrumptious Calvados, an apple liqueur from Calvados in Normandy. It makes for a brilliant, refreshing and tasty sorbet course. Chefs Maynard Harvey and Benedict Haines, at Walnut Grove Cookery School in France, whose recipe this is, say it is also delicious served with dessert, and especially delicious with fresh melon…
Ingredients for apple sorbet with Calvados recipe to make approximately 700ml
600ml apple juice
200g caster sugar
Juice of 1 lemon
1. Bring water & apple juice to boil stir in sugar until dissolved and simmer for 1 minute.
2. Remove from heat, add juice of lemon and calvados, mix well
3. Leave to cool and transfer to an ice cream machine where it should churn until a soft and icy texture. Then transfer to a solid plastic container, seal and freeze.
Alternatively, freeze the mixture in a shallow container, beating 2 or 3 times during freezing.
To serve remove from freezer 10 minutes before you are ready to use.
Advanced Preparation: This dish can be made a few days in advance. Sorbets with alcohol in them tend to melt more quickly and refreeze harder, so avoid taking it out of the freezer then refreezing too many times.