- Step 1
Place the chopped apple into a saucepan with the sugar and 150ml water. Cook over medium heat for 8-10 minutes until mixture is soft and pulpy. Press through a sieve, add juice to the apple puree, and stir to combine.
- Step 2
Pour the mixture into a shallow container and place in freezer until frozen at the edges, then remove and beat with an electric beater. Pour back into the container and refreeze. Repeat 2 or 3 times. (Alternatively, use an ice-cream machine following manufacturer's directions.) Serve a scoop of sorbet in each dish, and pour over a tablespoon of Calvados.
Calvados is French apple brandy, available from bottle shops.