Green Apple and Sparkling Cider Sorbet
This is another goodie from David Lebovitz’s The Perfect Scoop. I love sparkling cider, so I thought this one would be great to try out. It was. It’s absolutely amazing. I’ve never made sorbet before so I expected more of a finer snow-cone like consistency. It’s even better than that. There are no hard chunks of ice — even after being in the refrigerator overnight. It’s like eating clouds. And with a little sparkling cider poured over top…whoa. It’s the perfect way to cool yourself off on a hot day without the heaviness of ice cream.
If the rest of the sorbet recipes in the book are as good as this one, I’m heading back to the store for some more fruit.
Without cider. Still extremely tasty.
4 Granny Smith apples (about 2 lbs)
2 c sparkling cider (with or without alcohol)
1/3 c sugar
1/2 c water
1/2 tsp freshly squeezed lemon juice
Seed, core, and chop the apples into 1-inch pieces. (Don’t peel them.)
In a medium saucepan, bring the cider, sugar, and water to boil. Add apples, then reduce heat to low and cover. Let the mixture simmer for about 5 minutes, then turn the heat off and let it cool until it’s room temperature. (This takes several hours, so go out and do something in the meantime.)
If you have a food mill, pass the apples and the liquid through it fitted with a fine disk. If you don’t have one (like me), press the mixture through a coarse-mesh strainer to extract the pulp and juice. Throw the peels away. Add the lemon juice, and taste it to see if it’s as sweet as you’d like it to be.
Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer’s directions. Either eat it all right out of the ice cream maker or immediately pour into a freezer-safe container and freeze until solid (overnight usually). It won’t be a block of ice in the morning, I promise.
Makes about 3 cups.
1. I doubled this recipe and made nearly a half gallon. Worked wonderfully.